Peanut Butter Cookies

peanut butter cookies
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 24 pieces
  • Prep: 15 mins
  • Cook: 15 mins

The origin of the crisscross that marks the top of peanut butter cookies is a culinary mystery. But when you see it, you know exactly what kind of cookie it is.


1 1/2cups all-purpose flour
1/2teaspoon baking soda
1/2teaspoon salt
1/2cup butter, at room temperature
3/4cup peanut butter
1/2cup granulated sugar, plus 2 1/2 tablespoons
1/2cup brown sugar, packed
1 egg
1/2cup coarsely chopped lightly salted dry-roasted peanuts


  1. Preheat oven to 350F.
  2. Sift flour, baking soda and salt onto a pice of wax paper. Beat butter and peanut butter until creamy with a mixer at medium speed. Add 1/2 cup granulated sugar, brown sugar and egg; beat until evenly blended.
  3. Reduce speed to low and add flour mixture; beat just until incorporated. Add peanuts and beat just until evenly distributed.
  4. Shape into balls, using a heaping tablespoon dough for each. Roll balls in 2 1/2 tablespoons granulated sugar.
  5. Place 2-inches apart on parchment-lined cookie sheets.
  6. With tines of fork, press a crisscross on each cookie and flatten to about 1/2-inch. Bake 13 minutes, or until edges are golden brown.
  7. Cool 3 minutes on cookie sheet on wire rack. Transfer to wire rack to cool completely.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 3.75
  • Calories 170
  • Fat 10g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 20mg
  • Sodium 160mg
  • Potassium 90mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 11g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%
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