This Criss Cross Peanut Butter Cookies recipe makes a delicious cookie that is full of peanut butter flavor you will love!
It was late in the afternoon when I decided I needed to bake up a batch of these Criss Cross Peanut Butter Cookies. My husband’s brother was on his way over for dinner and all we had for dessert was about 1 cup of peanut butter chunky monkey ice cream. I had planned on using it to make mini milkshakes but I thought we needed to have a little something more.
Thankfully, these cookies only took a few minutes to whip up and once they came out of the oven they were ready to eat. As a peanut butter lover I thought that these definitely hit the mark. They’re packed full of peanut butter flavor and the ground bits of peanuts only add to it! Yum!
Criss Cross Peanut Butter Cookies Recipe
Freshly baked peanut butter cookies straight from the oven— is there anything better? These Criss Cross Peanut Butter Cookies are soft, chewy, and packed with irresistible peanut butter flavor!
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Servings: 12 cookies
Calories: 234kcal
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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.
NOTES
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.
Nutrition
Serving: 1cookie | Calories: 234kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 438mg | Potassium: 123mg | Fiber: 1g | Sugar: 10g | Vitamin A: 256IU | Calcium: 28mg | Iron: 1mg
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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Your cookies are gorgeous. I like peannut butter cookies!!!