Homemade Peanut ButterCookies
Submitted by stelladias77
Crispy peanut butter cookies creamed with real peanut butter and butter, rolled, cut, and finished with the classic crisscross fork pattern. A sweet, nutty, crunchy cookie the whole family reaches for.
YIELD
25 servingsPREP
80 minCOOK
8 minREADY
90 minEveryone knows peanut butter cookies by their crisscross fork marks, and these wear them proudly. The pattern isn’t only for looks; pressing a fork into the dough flattens these dense cookies so they bake through evenly into a crisp, golden round.
This version creams real peanut butter together with unsalted butter and sugar, so you get a double hit of richness, nutty from the peanut butter and tender from the butter.
Unlike the usual drop-style cookie, this dough is chilled, rolled, and cut, which gives you neat, uniform shapes with clean edges.
That hour in the fridge is the step you can’t rush; cold dough rolls and cuts cleanly instead of sticking and tearing.
A damp fork pressed in a crisscross, dipped in sugar if you like, finishes each one with the classic look and a touch of sparkle.
Chef Tips
- Chill the dough the full hour, since warm peanut butter dough is too soft to roll or cut.
- Dip the fork in water, sugar, or flour between presses so it doesn’t drag the dough.
- These bake fast, so watch closely and pull them at golden for a crisp snap.
- Let them firm up on the tray a minute before moving, because they’re fragile while hot.
Variations
- Use crunchy peanut butter for bits of nut in every bite.
- Press a chocolate kiss into the center the moment they leave the oven.
- Sandwich two with chocolate ganache or jam for a filled cookie.
Ingredients
Directions
Mix baking powder and flour. Sift well.
In a mixing bowl cream the unsalted butter, peanut butter and sugar. Beat well. Next add egg and vanilla. Beat well. Mix in the flour mixture. Combine well.
Now cover the dough and refrigerate for one hour or until it is easy to handle.
On a well-floured surface, roll out dough to ¼ inch thickness. Use a cookie cutter to cut cookies. Place in a greased baking sheet.
Now press a damp fork onto cookies and make deep crisscross patterns. (If you like, you can use a fork dipped in white sugar or flour.)
Bake 8 minutes in a preheated 200C oven.
Serve and enjoy. see my website www. stellarecipe. webs. com www. recipesrilanka. blogspot. com
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