It’s a little bit nutty

In reviewing the arsenal of recipes I’ve collected on this site, I realized that I’m missing quite a few basics.  In my opinion, the most egregious of gaps is the lack of a basic peanut butter cookie recipe.  I realize that peanut butter is enemy number one in many places nowadays.  This blog is NOT one of them.  In fact, if you pay close attention, you’ll notice that this recipe (if made verbatim) has four nut iterations.

Beginning with the first source: chunky peanut butter.  Or, use smooth, your call.  In our house, peanut butter doesn’t get utilized very much outside of baking (but when it does, there is always a peanut butter jelly time dance, I promise).  In fact, a jar will last us about a year.  So, I pick my peanut butter carefully and go all-in for the Skippy.  We’re classy like that.

This recipe calls for a good creaming. And, by the time all of the wet ingredients have been incorporated, the color will lighten considerably.

This recipe has a secret ingredient if you dare (nut reference #2…and no, I’m not talking about a Californian politician).

And then we get to the good stuff.  This recipe stands-up just fine without the add-ins.  But, I was feeling a little spunky when I made these and threw in some salted peanuts (#3), peanut butter chips (#4) and dried cranberries.

The batter will be thick and fragrant.

Don’t forget to roll each dough ball in sugar and then flatten with a fork.

These cookies freeze incredibly well.  And, not that I would know, they even taste good frozen.

Soundtrack

I was testing out a new workout playlist while baking these cookies.  Let’s just say that in my workout world Kanye and Taylor Swift get along just fine.

Peanut Butter Crisscrosses (‘ll make you jump, jump)

adapted from Dorie Greenspan

Ingredients

  • 2 1/2 C all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch of freshly ground (or grated) nutmeg
  • 8 ounces (16 TBS) unsalted butter at room temp.
  • 1 C peanut butter (crunchy or smooth)
  • 1 C packed light or golden brown sugar
  • 3/4 C sugar
  • 2 large eggs, room tempt
  • 1 C chopped salted peanuts
  • 1 C peanut butter chips (optional)
  • 1 C dried fruit such as cranberries, cherries or chopped apricots (optional)
  • 1/2 C additional sugar for rolling

Directions

  1. Preheat oven to 350 degrees, line baking sheets with parchment or silicone mats.
  2. Whisk together the flour, baking soda, baking powder, salt and nutmeg.
  3. Working in a stand mixer fitted with a paddle (or electric hand mixer), beat the butter on medium for a couple of minutes. Add-in the peanut butter and beat until smooth.  Add the sugars and beat for an additional 3 minutes.
  4. Add-in the eggs, one-at-a-time, scraping down the bowl in-between.
  5. With the mixer on low, combined the dry ingredients until they are just mixed-in to the dough.
  6. Fold in (by hand) the peanuts, chips and dried fruit.
  7. Pour the 1/2 C sugar into a small bowl.
  8. Working with about a TBS of dough at a time, roll each into a ball and then roll in the sugar.
  9. Place on baking sheets with 2 inches in between each.  Dip the tines of a fork in the sugar and smoosh down the balls in a perpendicular “X” shape with the fork.
  10. Bake for about 12 minutes, rotating sheets halfway through.  Cookies will be lightly colored and a bit soft.  Let the cookies sit a minute or two before transferring to cool completely.
  11. I think these cookies just get better over time!

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