It’s been a long time since I made just basic cookies. As a food blogger, you tend to get wrapped up in the creative side of recipes & you skip over the simple, classic ones. I love being creative but I sometimes miss just making simple recipes just to make them.
That’s why I knew when I saw these Peanut Butter CrissCross cookies from my Secret Recipe Club partner, Susan from Food. Baby. Life., that this would be my SRC pick for this month! Don’t get me wrong, Susan’s blog had a ton of great recipes to choose from; I think I had at least 10 tabs open when I was searching through her recipe index of possible recipes to make!! But the classic peanut butter cookie won out. I love peanut butter & I simply couldn’t pass up making a classic.
Plus I love how Susan only lasted 3 days without baking! We’d get along great!! 🙂
PEANUT BUTTER CRISSCROSSES
YIELD: about 2 dozen cookies
YIELD: about 2 dozen cookies
INGREDIENTS:
- 1 & 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup peanut butter
- 1/2 cup light brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- extra sugar for rolling
COOKING DIRECTIONS:
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder & salt. Set aside.
- In a mixer, beat the butter on medium until smooth and creamy. Add the peanut butter and beat for an additional minute. Add both sugars and beat for about 3 more minutes. Add the egg and vanilla, beating until combined. Scrape down the bottom & sides of the bowl.
- Turn the mixer to low and slowly add in the dry ingredients, mixing until just combined. The dough will still be soft & mushy.
- Pour some extra sugar into a small bowl. Roll the dough into half tablespoon size balls and then drop it into the sugar & roll it around to coat. Place the dough on the baking sheet, leaving about 2 inches between each ball. Press a fork into the dough to make the crisscrosses.
- Bake the cookies for about 10 minutes, or until lightly golden. Cool for a couple of minutes on the baking sheet, then move to a wire rack to cool completely.
RECIPE INSPIRED BY: food.baby.life
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