PEANUT BUTTER CRISS CROSS COOKIES BETTY CROCKER RECIPES
PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by Betty Crocker Kitchens
Total Time 2 hours 35 minutes
Prep Time 25 minutes
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 100 mg
CRISS CROSS PEANUT BUTTER COOKIES
Traditional peanut butter cookies never go out of style. The criss-cross pattern on top tells everyone that these are the real deal.
Provided by Terri @ that's some good cookin'
Total Time 145 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 30
Number Of Ingredients 9
Steps:
- Place oven rack in middle of oven. Preheat oven to 375-degrees F.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, with an electric hand mixer, cream white sugar, brown sugar, peanut butter, butter, and egg until light and fluffy. Add the dry ingredients to the wet ingredients and stir until combined. Gather dough into a ball, wrap in plastic wrap, and chill for two hours. Note: I often skip this step with no problems.
- Shape dough into 1 1/4 balls and place on ungreased cookie sheet. Press dough with the back side of a fork twice – once in one direction and then again at a 90-degree angle to the first pressing.
- Bake in a preheated 375-degree oven for 9-10 minutes or until cookies are set and light golden brown around the edges. Transfer cookies from pan and allow to cool on a wire rack.
Nutrition Facts : ServingSize 1 cookie, Calories 98 kcal, CarbohydrateContent 12 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 86 mg, FiberContent 1 g, SugarContent 7 g
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