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One Bowl Criss-Cross Peanut Butter Cookies

by on July 2, 2008 · 18 comments

These are my all-time favorite peanut butter cookies. They taste super good and the recipe is easy to memorize because of all the “1/2″ measures. The peanut butter chips are a nice addition, but if you can’t find peanut butter chips you can leave them out. As for the peanut butter, I get the best results when I use a less-sweet no-stir natural peanut butter such as Skippy Natural.

One Bowl Criss-Cross Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
One Bowl Criss-Cross Peanut Butter Cookies
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36
Ingredients
  • 1 stick (115 grams) unsalted butter, softened**
  • 1/2 cup (100 grams) packed dark brown sugar, packed
  • 1/2 cup (96 grams) granulated sugar
  • 1 cup (260 grams) peanut butter, smooth or chunky (less sweet peanut butters work best)
  • 1 large egg
  • 1/2 teaspoon (2ml) salt
  • 1/2 teaspoon (2ml) baking soda
  • 1/2 teaspoon (2 ml) vanilla
  • 1 1/2 cups sifted flour (6 oz/168 grams))—if you don’t sift, use 1 1/3 cup
  • 1 1/2 cups peanut butter chips (or however many you want)
Instructions
  1. Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.
  2. Beat the butter and both sugars together. Beat in the peanut butter and egg; Scrape sides of bowl and beat in the salt, baking soda and vanilla. When well blended, add flour and stir until it is blended. Stir in the chips.
  3. Shape dough into 1-inch balls (or scoop with a #70 scoop) and arrange on cookie sheets about 2 1/2-inches apart. Flatten balls with a fork making criss-cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.
  4. Makes about 3 dozen
  5. **If you only have salted butter you can use that, but reduce the salt in the recipe to about 1/4 teaspoon.
  6. **If you have some, try adding about 1/4 teaspoon of chipotle powder to the batter.

Criss Cross Peanut Butter Cookies

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Published on July 2, 2008

{ 18 comments… read them below or add one }

bakingblonde July 2, 2008 at 5:56 pm

YUM!!! I love the pics and updates daily!

VeggieGirl July 2, 2008 at 6:37 pm

Such classic pb cookies, with the criss-cross. Yum!

Katrina July 2, 2008 at 8:02 pm

So this is NOT the Old Fashioned PB recipe? I made those and the KA’s Triple Plays today, will try to get them posted tonight. I actually really like them both, but (and don’t be mad–just kidding)I think I like the Old Fashioned ones a little better. Check out my blog later. ;) Thanks for the recipes.

Rasee July 2, 2008 at 10:39 pm

Hi, Anna. Because I live in Thailand we don’t have a lot of the ingredients available in the States, peanut butter chips being one of them. Can I just add more peanut butter? Or just skip the chips? (Can I use chocolate chips instead?)

Cathy C July 2, 2008 at 10:49 pm

One word describes this…. YUM.

Cheers
Cathy
http://www.wheresmydamnanswer.com

Therese B. July 3, 2008 at 7:05 am

Hi Anna!

I am having a creative rut ALSO….

I have a BUNCO party next week. Farmers Market is the theme. I wish you could come too!!!
And bring your puppy…he is soooooooo CUTE!

I LOVE peanut butter cookies!!!! These look righteous!!

Congrats on the frosty paws contest….he is STAR!!!!!! Are you going to watch the Doggie reality show that is coming on the tube? That show looks cute!

Katie July 3, 2008 at 8:08 am

These look great. Perfect for munching on in the afternoon.

Clumbsy Cookie July 5, 2008 at 7:58 am

Hope you had a great 4th of July Anna! I have this cookies in the oven now, but since we don’t have peanut butter chips here I’ve added sesame seeds, chopped almonds and dark chocolate chips. The plain dough tastes like the inside of peanut butter cups, I could eat the all thing raw. Can’t wait for them to finish baking. Cheers! Rita

Liz July 5, 2008 at 8:35 pm

Anna,

I just thought I would chime in about the natural peanut butter, since I saw a mention of it recently. There are two different companies that I know of that are making natural peanut butter that they sweeten with honey. Smucker’s is one, and the other is from Arrowhead Mills. So, if you find the plain peanut butter to be too intense (I do too!), this might be a better fit for you. Definitely not as sweet as Jif or Skippy, but I think the honey-sweetened peanut butters are really tasty! Also, I have found that my peanut butter cookies are much more fluffy and tasty since I made the switch.

Enjoy!

Anna July 6, 2008 at 6:27 am

Liz, thanks for the tip! I will try the Smucker’s with honey.

Sue October 9, 2008 at 2:35 pm

Oh My!!! I finally got around to making these and all I can say is, they really are “the-best-in-the-whole-wide-world-sorry-but-that-is-true peanut butter cookies”!!! My son is going to be so thrilled to find these in the box when they arrive! Thanks for another OUTSTANDING recipe!

CindyLou October 17, 2008 at 9:17 am

I just found your blog and I love it. I have not made peanut butter cookies in years. My husband loves them poor thing, because I like peanut butter, but don’t care for anything made with it. The pictures of your criss-cross peanut butter cookies looked so—good just had to make them. When my husband saw I was making the cookies he was grinning from ear to ear. You made a happy camper out of him. They was so easy to make, turned out beautiful. I ate three and enjoyed them very much. Thank you for the lovely picture, and cookie recipe.

Anna October 17, 2008 at 9:27 am

Thanks Cindy! If you liked this version of the cookies, I dare you to try the chipotle version. It’s this recipe plus 1/4 teaspoon chipotle powder (McCormick). Sounds crazy but it very good.

Heather - Ghost Baker December 5, 2008 at 6:54 am

Looking at this recipe and a few others, I tried a variation yesterday to make them even more peanut buttery! The biggest change was doubling the amount of creamy peanut butter in place of peanut butter chips – I was interested to see how that might taste. I think they came out very well.

I also made some with different kinds of chips, but I definitely preferred the no-chip version the best. Maybe next time I’ll try a little more salt to make them more like a Reese’s Peanut Butter Cup cookie. Thanks for a great recipe!

http://tinyurl.com/6gmcgf (pb packed cookies)

Katherine January 15, 2009 at 4:06 pm

WOW! Great PB cookie! I added chocolate chips instead and they were awesome. I also made the cookies larger (2 inch balls) and the thick chewy texture was yummy. Thanks a ton! Great website.

abbie January 20, 2009 at 4:42 pm

Mmm, I hope these are the peanut butter cookie recipe I’ve been searching for…forever! I’ve never found one that I loved. I’ll give this one a try!

http://abbiescookingblog.

Hannah March 2, 2010 at 6:41 pm

I should make these and send them to my younger daughter.She loves p b and chipolte anything.Mexican hot chocolate is good and they add some cayenne pepper to it.

Qujulana March 25, 2010 at 12:33 am

Hi, my husband & son love pb cookies so I’m on it! Will report the resorts I too will try the smuckers honey pb in the cookies cause I love it without the cookies!:) Thanks,*Q*.

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