Peanut Butter lovers unite! This recipe yields many cookies. Great for sharing or gifting! Our criss cross peanut butter cookie recipe is a breeze to follow. Just a few simple steps and you'll have a batch of cookies ready to enjoy. All you'll need is your favorite peanut butter and 9 other basic baking ingredients.
In a stand mixer, cream together the shortening, eggs, vanilla, and peanut butter.
In a large bowl sift together the dry ingredients. Sugar, flour, brown sugar, salt, baking powder, and soda.
Once the wet ingredients are creamed well together, add the dry ingredients ⅓ at a time and mix slowly until fully combined.
After combined, pour out onto plastic wrap, Ziploc, or covered bowl. Wrap tightly and chill for at least 1 hour. Can chill for up to two days if necessary.
Remove from fridge and allow to come to room temp for 10-15 minutes.
Preheat oven to 350 F. Prepare large baking sheets with parchment paper.
Form 2 tablespoon balls and place them on your baking sheet. (For more or less cookies, change the size of the dough ball.) For the sake of spreading, place no more than 15 cookies on a large tray.
Flatten each cookie with a fork dipped in flour.
Bake 10 minutes for a chewy cookie, 12 minutes for a crunchier cookie.
Cool on a wire rack.
Notes
LEVEL UP Your Bake with these Expert Tips! For extra peanut butter taste, warm peanut butter and drizzle across your baked cookies. Other designs! – Try using other kitchen tools to create fun lines and patterns on your cookies. I have used a fork, potato masher, and pastry cutter. Chill your dough: This important step will make sure your cookies hold their shape and not spread too much. Optional – Roll your cookies in sugar before baking for extra crunch and sweetness. Crunchy – While regular peanut butter is amazing, don’t underestimate chunky peanut butter. PB&J – Instead of a criss cross pattern, create a small dip in the center to fill with your favorite jam before baking. Use as a topping! – Break up baked cookies and top your favorite custard or ice cream.