Peanut Butter reminds of being a little kid, it was my sandwich staple and was always good on toast. Yet I haven’t really had any in years. But recently i’ve been craving the creamy peanut stuff so I decided to make a cookie with my old favourite. I went, again, to my old standby “Baking – From My Home to Yours” and picked the simple but delicious looking Peanut Butter Crisscrosses. Im sure you can guess but they are addictive.
2 1/2 Cups All Purpose (Plain) Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Salt
Pinch of Freshly Grated Nutmeg
2 Sticks (8 Ounces, 226g) Unsalted Butter at room temp
1 Cup Peanut Butter (I used smooth)
1 Cup (packed) Light Brown Sugar
3/4 Cup Granualted Sugar
2 Large Eggs
1 1/2 Cups Chopped Salted Peanuts
about 1/2 sugar for rolling
(This recipe makes a huge amount of cookies. I made half a batch and still got 36)
1. Position the racks in your oven into thirds and preheat your oven to 350f (176c) Line two baking sheets with parchment
2. Whisk together the Flour, Baking Soda, Powder, Salt and Nutmeg.
3. With a stand mixer, fitted with the paddle, beat the Butter on medium for a minute or two until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and cream together for 3 minutes.
4. Add the Eggs once at a time beating for a minute after each addition
5. Scrape down the bowl and on slow speed add the dry ingredients until they only just disapear.
6. Working with a spatula mix in the chopped peanuts.
7. Put the 1/2 cup sugar in a bowl and using a level tablespoon roll balls of dough between your palms and the roll in sugar.
8. Using a fork press a crisscross design into the cookie, remeber to leave 2 inches between each cookie
9. Bake for 12 minutes rotating the sheets for top to bottom and front to back half way through When done the cookies are lightly coloured but still a little soft. Let the cookies cool on the sheet for a minute before removing to a wire rack to cool completely.