Crisscross Peanut Butter Cookies Recipes

Steps:

• Cream together butter, peanut butter, sugar, brown sugar and eggs.
• Sift in dry ingredients and combine well.
• Roll in to balls and place on a cookie sheet.
• Flatten balls with a fork, creating the criss cross pattern.
• Bake 12 minutes.

Steps:

• Thoroughly cream shortening, sugars, eggs, and vanilla.
• Stir in peanut butter.
• Sift dry ingredients. (I usually do not sift them together.).
• Stir into cream mixture.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Press with back of fork dipped in flour to make crisscrosses.
• Bake in 350 degree oven about 10 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
• Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray.
• In a large bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
• In another large bowl, with electric mixer on medium speed, beat together the brown sugar, butter, granlulated sugar and oil until light and fluffy.
• Add the eggs and vanilla and beat until evenly incorporated.
• Beat in the peanut butter.
• Gradually beat or stir in flour mixture until evenly incorporated.
• Refrigerate the dough for 15 minutes, or until firmed up slightly.
• Shape portions of the dough into generous golf sized balls with lightly greased hands. place on the baking sheet, spacing them about 3" apart. Place the 2 tbls sugar in a small shallow bowl.
• Lightly oil the tins of a fork, dip the tines into the sugar.
• Using the fork tines, firmly press down each ball horizontally and then vertically until the ball is about 1/2" thick, dip the fork into the sugar before pressing down each cookie.
• Bake the cookies, one sheet at a time, in the upper third of oven for 9-12 minutes or until tinged with brown at the edges and just beginning to firm up in the centers, be careful not to overbake. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheet to a wire rack and let stand until cookies firm up slightly.3-4 minutes.
• Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
• Store in an airtight container for up to 1 week for up to 1 week -- or freeze for 2 months.

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.