One Bowl Criss-Cross Peanut Butter Cookies
One Bowl Criss-Cross Peanut Butter Cookies
Servings 44
Cost 5
Ingredients
- 1 stick unsalted butter, softened (115 grams)
- ½ cup dark brown sugar, packed (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup peanut butter, sweetened type (260 grams)
- 1 large egg (extra large okay too)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- 1 ⅓ cups all-purpose flour (170 grams)
- 1 cup peanut butter chips (these are optional)
Instructions
- 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 if using.
- Shape dough into 1-inch balls (or scoop with a 1 tablespoon size cookie scoop) and arrange on cookie sheets about 2 inches apart. At this point you can roll them in sugar or sprinkle sugar of the top if you'd like. Flatten balls with a fork dipped in sugar (which never sticks, so I prefer lightly dampened with water) to make criss-cross patterns; Bake for 10 minutes or until lightly browned around the edges.
- **If you only have salted butter you can use that, but reduce the salt in the recipe to about ¼ teaspoon.
- **If you have some, try adding about ¼ teaspoon of chipotle powder to the batter.