The Definitive Chewy Peanut Butter CrissCross Cookies Salty Sweet Perfection

Chewy Peanut Butter Cookies

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:18-20 cookies

Ingredients:

• 1 ½ cups (180g) All-Purpose Flour (spooned and leveled)
• 1 teaspoon (5g) Baking Soda
• ½ teaspoon (3g) Fine Sea Salt
• ½ cup (113g) Unsalted Butter, Softened
• 1 cup (250g) Creamy Peanut Butter (standard commercial brand)
• ¾ cup (150g) Light Brown Sugar, Packed
• ¼ cup (50g) Granulated White Sugar
• 1 large Egg (room temperature)
• 1 teaspoon (5ml) Pure Vanilla Extract
• About ½ cup (100g) Extra Granulated Sugar for rolling

Instructions:

• Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl using a stand mixer or hand mixer, cream the softened butter, peanut butter, brown sugar, and white sugar until the mixture is light and fluffy (about 3 minutes).
• Beat in the egg until just combined, then mix in the vanilla extract. Do not overmix.
• Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined and no streaks of flour remain. The dough will be quite thick.
• Cover the bowl and chill the dough for a minimum of 30 minutes (up to 1 hour is better) to ensure optimal chewiness and prevent excessive spreading.
• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Scoop balls of dough (about 1.5 tbsp each). Roll them lightly between your palms, then roll each ball in the extra granulated sugar until fully coated.
• Place the sugared balls on the prepared sheets, leaving about 2 inches between them.
• Use a fork to gently press down on each ball, flattening it slightly. Rotate the fork 90 degrees and press again to create the classic criss-cross pattern. Dip the fork in extra sugar between flattening cookies if sticking occurs.
• Bake for 10–12 minutes. The edges should look set and lightly golden, but the centre should still look slightly soft and underbaked—they firm up as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition Facts

Calories	197 kcal
Protein	1.7 g
Fat	6.0 g
Carbs	24.9 g
Fiber	0.1 g
Sodium	3773 mg

Recipe Info

Category	Dessert
Cuisine	American

Unlocking the Secret to Truly Chewy Peanut Butter Cookies

There is a distinct culinary divide in the world of baked goods, and few things highlight this better than the humble peanut butter cookie. Some are dry, crumbling instantly into sandy oblivion, while others achieve a blissful state of chewiness that makes you close your eyes in satisfaction with every bite.

If you’ve spent years chasing that perfect, substantial bite the kind that sticks delightfully to your teeth for a moment you’ve arrived at the right place.

We are diving deep into the mechanics of creating what I confidently call the Best Chewy Peanut Butter Cookies you will ever encounter. Forget fleeting trends; this is about mastering a timeless classic.

Why This Criss Cross Classic Reigns Supreme

This recipe for The Definitive Chewy Peanut Butter Criss Cross Cookies isn't just another list of measurements; it’s a carefully orchestrated baking symphony designed for texture and robust flavour.

We focus intensely on ratios that promote moisture retention, ensuring that these biscuits remain beautifully soft long after they’ve cooled.

The Quest for the Ultimate Texture: Beyond Crumble

The primary goal here is achieving that coveted thick, chewy texture. Dry cookies happen when there’s too much flour or insufficient moisture retention. Our methodology tackles this head-on.

We use brown sugar, which is inherently moister than its white counterpart, and we embrace the chilling process religiously. This deliberate slowing down of the butter allows the flour to hydrate properly, leading to a finished cookie that yields rather than snaps.

This structure ensures we end up with genuinely Thick Peanut Butter Cookies .

A Deep Dive into Salty Sweet Harmony

The magic of the peanut butter cookie lies in its inherent contrast. That rich, slightly salty nuttiness plays perfectly against deep sweetness. To amplify this, we ensure our recipe uses a specific, standard commercial peanut butter, which contains stabilised oils and salt, lending a consistent, powerful flavour profile that natural, runny butters often lack.

This consistency is the backbone of any reliable Peanut Butter Cookies Recipe Easy guide.

Setting the Stage: Essential Equipment for Biscuit Brilliance

Before we even touch the measuring cups, having the right tools makes the process seamless. A stand or hand mixer is highly recommended for the creaming stage, as this is where we incorporate the essential air that gives the cookies lift without relying on heavy leavening.

Beyond the mixer, you’ll need reliable baking sheets lined with parchment paper a non-negotiable step to prevent sticking and encourage even browning on the bottom. A standard dinner fork will, of course, be your instrument for creating that signature decorative crosshatch, signalling immediately that you are about to enjoy proper Peanut Butter Cookies .

Assembling Your Arsenal: The Building Blocks for Greatness

Baking is chemistry in action, and understanding the role of each component is key to reliably recreating this recipe, whether you are a novice attempting the Peanut Butter Cookies Recipe Easy approach or a seasoned baker.

We are aiming for a yield of approximately 18 to 20 perfect cookies from a 20-minute active prep time, though we strongly advise allocating an additional 30 to 60 minutes for dough chilling.

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Precision Measures: What You'll Need for These Cookies

To create The Definitive Chewy Peanut Butter Criss Cross Cookies, you will need a foundational set of dry and wet components.

Choosing Your Nut Butter: The Creamy vs. Crunchy Debate Settled

For this specific recipe, which prioritises that wonderful, soft chew, creamy peanut butter is the clear winner. While you can certainly substitute crunchy if you prefer texture, creamy varieties bind more uniformly and contribute to a smoother dough structure.

Crucially, select a standard processed brand (like Jif or Skippy, for example) rather than natural, separated varieties. The added stabilisers and sugars in these standard butters are vital for preventing excessive spreading and achieving that sought after thickness.

Dry Components: Flour, Leaveners, and Sweeteners Explored

Your dry blend will consist of 1 ½ cups (180g) of all-purpose flour, which should be spooned and leveled for accuracy. Leavening is managed by 1 teaspoon of baking soda, supported by ½ teaspoon of fine sea salt remember to adjust this based on the saltiness of your chosen peanut butter.

The sweetness comes from a blend: ¾ cup of packed light brown sugar (the secret moisture carrier) and ¼ cup of granulated white sugar. Finally, we reserve about ½ cup of extra granulated sugar strictly for rolling the dough balls before baking.

The Role of Fats and Binders in Rich Dough Formation

The foundation of our cookie’s structure rests on ½ cup (113g) of unsalted butter, which must be softened to room temperature not melted! This butter is combined with your 1 cup (250g) of peanut butter.

A single large egg, ideally also at room temperature, acts as our primary binder, alongside 1 teaspoon of pure vanilla extract to round out the flavour profile. Note that this recipe is easily adaptable; if you are looking to make Peanut Butter Cookies No Eggs , you would typically substitute the egg with a tablespoon of flaxseed meal mixed with three tablespoons of water, though this will slightly alter the final chew factor.

The Baker's Journey: Step-by-Step Dough Mastery

The path to Best Ever Peanut Butter Cookies mastery begins with proper aeration.

Creaming Fundamentals: Achieving Lightness in Your Base

Begin by placing the softened butter, peanut butter, brown sugar, and white sugar into your mixing bowl. Cream these together thoroughly, beating on medium speed for a solid three minutes.

The mixture should become noticeably lighter in colour and texture this process whips tiny air bubbles into the fat, providing crucial lift during baking.

Incorporating Wet and Dry: Avoiding Overmixing Pitfalls

Next, introduce your wet binders. Beat in the single egg until it is just incorporated, followed quickly by the vanilla extract. Immediately pivot to the dry ingredients. Add the flour, baking soda, and salt mixture gradually, mixing only on the lowest speed until the streaks of flour have just disappeared.

Overmixing at this stage develops the gluten in the flour, leading to tougher, less tender cookies. The final dough should be quite stiff.

The Iconic Criss Cross: Mastering the Fork Press Technique

Now comes the crucial step for texture and aesthetics. Cover the thick dough and chill it for at least 30 minutes this prevents your Chewy Peanut Butter Cookies Recipe from spreading into thin pancakes.

Once chilled, preheat your oven to 350° F ( 175° C) and line your sheets. Scoop balls of dough (about 1.5 tablespoons each), roll them lightly in the reserved granulated sugar, and place them two inches apart on the sheet.

Using a standard fork, gently press down on the centre of each ball to flatten it slightly. Then, rotate the fork 90 degrees and press again to create the classic crosshatch. Remember to dip the fork in a bit of sugar between presses to prevent sticking!

Cooling Strategies for Maximum Chewiness

Bake for precisely 10 to 12 minutes. The key indicator here is that the edges should look set and slightly golden, but the centre must still appear soft and slightly underdone. This is paramount for ensuring a soft interior.

Allow the cookies to rest on the hot baking sheet for a full five minutes post removal; this residual heat finishes the baking process gently. Only then should you transfer them to a wire rack to cool completely.

Troubleshooting and Next Level Peanut Butter Cookie Variations

If your cookies haven't achieved the desired height or chew, a quick review of the chilling and creaming steps usually reveals the culprit. If they spread too thin, the butter was likely too soft or the dough wasn't chilled long enough.

Pro Tips: Why Chilling the Dough is Non-Negotiable

Chilling the dough isn't optional; it’s a structural necessity for achieving substantial cookies. Chilling solidifies the fats. When cold fat hits the hot oven, it melts slowly, giving the cookie time to set its structure before it spreads outward, resulting in perfectly Thick Peanut Butter Cookies .

Flavor Twists: Injecting Chocolate or Spice into the Mix

These cookies serve as a superb base for additions. For those who adore chocolate, folding in ½ cup of quality dark chocolate chips creates wonderful Peanut Butter Cookies with Chocolate Chips .

Alternatively, for a spiced variation, incorporating ½ teaspoon of ground cinnamon and a minuscule pinch of cayenne pepper into the dry ingredients adds unexpected depth and warmth.

Understanding Altitude Adjustments for Baking Success

If you bake at high altitudes (above 3,000 feet), you may need minor adjustments. Generally, reduce the white sugar slightly and consider adding an extra teaspoon of liquid or egg white to counteract the dryness inherent in high altitude baking, though the high fat/sugar content of this recipe is quite forgiving.

Storage Solutions: Keeping These Cookies Wonderfully Soft

To maintain that fresh baked softness, store cooled cookies in an airtight container at room temperature. For maximum longevity, place a slice of bread or a small apple wedge in the container with the cookies; the cookies will absorb ambient moisture from the bread/apple, keeping them perfectly soft for days.

Preserving the Freshness of Your Baked Goods

Once you’ve perfected this formula for the Easy Peanut Butter Cookies Recipe , you'll want to keep them fresh. Storing them correctly is just as important as getting the bake time right. Always ensure they are completely cool before sealing them away.

If you find yourself with an excess batch, freezing is an excellent option; simply stack the cooled cookies with parchment squares between each one in a freezer safe bag. They can be frozen for up to three months and thaw quickly on the counter, retaining their wonderful texture.