Peanut Butter Crisscross Cookies

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Peanut Butter Crisscross Cookies

  • Servings: makes about 30 cookies
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Recipe can be easily doubled. Adapted from Better Homes and Gardens New Cookbook, 1965.

  • 1/2 c butter
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1/2 c peanut butter
  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1/2 tsp Diamond kosher salt

Heat oven to 350 degrees.

Cream the butter, white and brown sugars, egg, and vanilla (a food processor works well). Blend in the peanut butter. Mix the flour, soda, and salt together in a separate bowl and then mix that into the creamed mixture.

Drop by big rounded teaspoonfuls onto an ungreased sheet pan, spacing several inches apart. Press each cookie with a floured fork to make a crisscross patern.

Bake in oven for 10-12 minutes. Cool for a few minutes on the pan and then finish cooling on a wire rack.

Recipe brought to you by and Andy and Ann.

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