Nothing can beat this childhood classic like these peanut butter cookies. A new twist on this traditional cookie is the criss-cross pattern made with mashed potatoes instead of a fork. The criss-cross pattern made with mashed potatoes is especially beautiful compared to the criss-cross pattern made with a fork. A potato masher makes it easy to flatten the dough before baking. (If you don’t have a masher, you can use a fork or try tapping it with a mallet). There is a wonderful trick to chopping honey roasted peanuts from the dough. Leave it to the food processor. Let the food processor do the chopping! Instead of running the processor, just a few pulses won’t turn it into peanut butter. Like snickerdoodles or chocolate chip cookies, these nostalgic cookies are perfect year-round, especially for peanut butter lovers.
Why are peanut butter cookies marked?
The crosses on peanut butter cookies are not just for looks. The cookie dough is quite dense due to the presence of peanut butter. The cross markings create just the right amount of surface for the dense dough to spread and bake evenly.
Can I use natural peanut butter in my peanut butter cookies?
Natural peanut butter is a little drier and less smooth than regular peanut butter, so the cookies may be a little crumbly. Use regular peanut butter in this recipe.
Can peanut butter cookies be made ahead of time?
Yes! You can knead the cookie dough into balls, place them in a resealable bag, and freeze them in one layer. Thaw until soft enough to flatten with a fork or potato masher.
Yields : 2 – 3 dz.
Prep Time : 25 mins
Total Time : 50 mins
Cal/Serv : 188
Ingredients
- 1 1/2 c. all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 c. salted butter, softened
- 1 c. creamy peanut butter
- 3/4 c. light brown sugar
- 1/4 c. granulated sugar
- 2 tbsp. honey
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 3/4 c. finely chopped honey roasted peanuts, optional
- Flaky sea salt, if desired
Directions.
1 – Preheat oven to 350°. Line two or three large baking sheets with parchment paper.
2 – Stir together flour, baking soda, and salt in a medium bowl. Set aside.
3 – Place softened butter, peanut butter, brown sugar, granulated sugar, and honey in medium bowl (or bowl of stand mixer). Beat with a hand mixer (or stand mixer with paddle attachment) until creamy and light, 2 to 3 minutes. Add the eggs and vanilla extract and mix well. Add the flour mixture in two additions, mixing on low speed after each addition to thoroughly combine. Scrape the bottom and sides of the bowl if necessary. Add peanuts (if using) and mix on low speed until combined.
4 – Spoon dough (about 2 tablespoons each) and roll into balls. Divide balls among the number of people on the baking sheet. Using a meat tenderizer or the eye part of a potato masher, press each ball out into a 1/2-inch-thick disk.
5 – Rotate the baking sheet from top to bottom and bake for 10 minutes or until the bottom edges are light brown. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack. Sprinkle with flaked sea salt, if desired. Allow cookies to cool completely on cooling rack.
