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
- 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
- Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.
- 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.
- 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.
- Makes about 3 dozen
- **If you only have salted butter you can use that, but reduce the salt in the recipe to about 1/4 teaspoon.
- **If you have some, try adding about 1/4 teaspoon of chipotle powder to the batter.