Crisscross peanut butter cookies are made from peanut butter, sugar, egg, and a little flour, rolled into balls and pressed flat with a fork, then baked until the edges turn golden and the centers stay soft and chewy.
The dough mixes in one bowl in about ten minutes and bakes in eleven, so a whole tray can be done before the kettle boils. The fork pattern is not only for looks, because it flattens the dough so the cookies bake through evenly.
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Why This Crisscross Peanut Butter Cookies Recipe Works
Peanut butter provides the fat and flavor. It replaces most of the butter, which means the cookies taste deeply nutty and stay tender without any creaming step.
A small amount of flour keeps them soft. With only one cup of flour for a cup of peanut butter, the dough stays rich and chewy rather than cakey or dry.
The crisscross helps them bake evenly. Pressing the dough with a fork thins the center, which lets the cookies set through while the edges brown slightly.
Ingredients for Crisscross Peanut Butter Cookies
- You need one cup of creamy peanut butter, one cup of granulated sugar, one large egg, one teaspoon of vanilla extract, and one cup of all purpose flour.
- The dough also uses one teaspoon of baking soda and half a teaspoon of salt, and half a cup of mini chocolate chips is an optional addition.
Creamy peanut butter: Use a standard stirred style, not a natural oily one, because the oil in natural butter makes the cookies greasy and crumbly.
Sugar: You can swap part of it for brown sugar for extra moisture and a chewier bite.
Egg: A room temperature egg blends into the thick dough more smoothly and holds it together.
Baking soda: It gives the cookies a slight lift and a golden color, so measure it level.
Mini chocolate chips: Optional, but they add sweetness and melt into small pockets without breaking up the pattern.
How to Make Crisscross Peanut Butter Cookies
1. Heat the oven. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Mix the base. Beat the peanut butter and sugar in a bowl until smooth, then mix in the egg and vanilla.
3. Add the dry ingredients. Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips if using.
4. Shape the cookies. Roll the dough into balls about the size of a walnut and set them two inches apart on the sheets.
5. Press the pattern. Press each ball twice with the back of a fork, making a crisscross pattern.
6. Bake. Bake for nine to eleven minutes until the edges are lightly browned, then cool on the pan for a few minutes before moving to a rack.
How to Serve Crisscross Peanut Butter Cookies
Serve the cookies with a glass of cold milk or stack them for a cookie jar. Peanut butter no bake cookies and creamy peanut butter fudge make a peanut butter spread, chocolate peanut butter pie suits a dessert table, and soft double chocolate chip cookies add variety.
How to Store and Reheat Crisscross Peanut Butter Cookies
Store the cooled cookies in an airtight container at room temperature for up to five days. Freeze the shaped dough balls on a tray, then bag them for up to three months and bake from frozen, adding a minute or two to the time.
Tips and Variations for Crisscross Peanut Butter Cookies
Flag the allergens. These cookies contain peanuts, egg, and wheat, and chocolate chips may contain milk and soy, so label them for guests.
Do not taste raw dough. Do not taste the raw dough, because it contains raw egg and uncooked flour.
Do not overbake. Pull the cookies when the edges are lightly browned, because they firm up as they cool.
Chill in warm weather. If the dough feels oily, chill it for twenty minutes before shaping.
Use a consistent size. A small cookie scoop gives balls that bake at the same speed.
Dip the fork. A little sugar on the fork keeps it from sticking to the dough.
Try other add ins. Chopped peanuts or toffee bits can replace the chocolate chips.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage advice.
Frequently Asked Questions About Crisscross Peanut Butter Cookies
Why are my crisscross peanut butter cookies crumbly?
Natural peanut butter or too much flour is usually the cause. Use a standard creamy brand and measure the flour carefully.
Can I freeze crisscross peanut butter cookies?
Yes. Freeze the shaped dough balls or the baked cookies for up to three months.
How do I keep crisscross peanut butter cookies chewy?
Do not overbake them, and store them airtight with a slice of bread to hold moisture.
Can I make them without flour?
Yes. A flourless version uses only peanut butter, sugar, and egg, but the texture is denser.
Do I need to chill the dough?
Not usually, though a short chill helps in a hot kitchen.
Crisscross Peanut Butter Cookies
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Fork
Ingredients
Main Ingredients
- 1 cup creamy peanut butter standard stirred style
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup mini chocolate chips optional
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and line two sheets.
- Mix. Beat the peanut butter, sugar, egg, and vanilla until smooth.
- Stir. Stir in the flour, baking soda, and salt.
- Shape. Roll into balls and press twice with a fork.
- Bake. Bake nine to eleven minutes until the edges are lightly browned.
