Warm and homemade, these Criss Cross Peanut Butter Cookies bake up beautifully with golden with crisp edges, soft, chewy centers, and that classic Criss cross pattern on top.
These Criss Cross Peanut Butter Cookies are a classic homemade treat with rich peanut butter flavor, crisp golden edges, and soft chewy centers. Made with simple pantry staples, these old-fashioned cookies are easily recognized by their signature fork-pressed Criss cross pattern on top. They’re perfect for holiday cookie trays, after-school snacks, or anytime you’re craving a comforting homemade dessert.
If you are like me and love all things peanut butter then you have to also check out my Peanut Butter Blossoms, Peanut Butter Yogurt Dip, and Peanut Butter Energy Balls.
Table of Contents
Why We Love These Peanut Butter Cookies
- These cookies freeze well, making them a great make-ahead option.
- Made with simple ingredients you likely already have in your pantry.
- These cookies take less than 40 minutes to make!
Recipe Ingredients
Peanut Butter – Smooth peanut butter is best for even mixing and a soft, cohesive dough. Chunky peanut butter adds texture but may alter the dough’s consistency. Avoid using natural peanut butter, as it can cause separation.
Brown Sugar – Packed brown sugar contributes moisture and a subtle caramel flavor, helping the cookies stay chewy.
Butter – Use room-temperature butter for a smooth dough that blends easily with the peanut butter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-Ins – You can easily customize these cookies by adding chocolate chips, chopped peanuts, or even a handful of mini M&Ms for extra flavor and texture. Stir in your favorite add-ins after combining the dry and wet ingredients.
Peanut Butter Variation – Swap in crunchy peanut butter for a more textured bite, or try adding a spoonful of peanut butter chips for an extra peanut punch.
How to Make Criss Cross Peanut Butter Cookies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper. Set aside.
Step 2: In a large bowl or the bowl of a stand mixer, cream together the butter, peanut butter, sugar, and vanilla until smooth and fluffy (about 3 minutes). Add egg, mixing until incorporated into the butter mixture.
Step 3: In a small mixing bowl, whisk together flour, baking soda, baking powder, salt, and ground peanuts. With mixing speed on low, gradually add dry ingredients. Mix until just combined. Chill dough for 15 minutes before baking.
Step 4: Scoop 2-inch cookie dough balls onto prepared cookie sheets (I put 6 on a sheet). Using a fork, press a criss-cross pattern into each cookie, flattening them out a bit. Sprinkle with sea salt. Place into oven and bake for 12-14 minutes.
Step 5: Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQs
If you are wanting perfect peanut butter cookies be sure to use creamy peanut butter for a smooth texture, don’t overmix the dough, and slightly underbake for a soft, chewy center. Let the cookies cool completely on the baking sheet for best results.
Yes, using an electric mixer (stand or hand) works best for this recipe. It quickly and evenly creams the butter and peanut butter for a smooth dough. Avoid overmixing once the dry ingredients are added to keep the cookies tender.
Storage Information
STORE your Peanut Butter Criss Cross Cookies in an airtight container at room temperature for up to one week. For longer storage, FREEZE them in a single layer, then transfer them to a freezer-safe bag for up to 3 months.
To REHEAT, microwave on low for 10-15 seconds or warm in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for a few minutes.
More Delicious Cookie Recipes to Try
Criss Cross Peanut Butter Cookies Recipe
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar - packed
- 8 tablespoons butter - room temperature
- 1/2 cup smooth peanut butter
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup ground peanuts
- 1 tsp sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer, beat butter, peanut butter, sugar, and vanilla until smooth and fluffy (about 3 minutes). Add egg, mixing until incorporated into the butter mixture.
- In a small mixing bowl, whisk together flour, baking soda, baking powder, salt, and ground peanuts. With mixing speed on low, gradually add dry ingredients. Mix until just combined. Chill dough for 15 minutes before baking.
- Scoop 2-inch cookie dough balls onto prepared baking sheets (I put 6 on a sheet). Using a fork, press a criss-cross pattern into each cookie, flattening them out a bit. Sprinkle with sea salt. Place into oven and bake for 12-14 minutes.
- Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
This came out great, soft cookies with a strong peanut butter taste.
Love peanut butter cookies, but in your ingredients you list 8 tablespoons butter and in parentheses it says 1/2 stick. I’m not sure which is correct because 8 tablespoons is 1 whole stick of butter. Thought you may want to clarify the recipe.
I will change that. It is 8 T, 1/2 cup, not stick. Thank you for catching that!
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Does this theme has to do with your education sphere or perhaps is it more about your hobbies and free time?
Your cookies are gorgeous. I like peannut butter cookies!!!