Best Peanut Butter Crisscrosses Recipes

GRANDMA MCCARVER'S PEANUT-BUTTER CRISSCROSSES RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Stir dry ingredients into creamed mixture. Form into 1" balls, place on ungreased cookie sheet. Press each with back of a fork to make crisscross. Bake 10 to 12 minutes or until lightly browned. Remove from oven and allow cookies to cool on cookie sheet for 1 minute. Remove to wire rack and cool completely. Variations: Monster Cookies: Use an ice cream scoop to measure dough. Roll into balls. Place about 5 cookies on large cookie sheet. Make crisscross design. Bake for 16 to 18 minutes or until lightly browned. Remove from oven. Allow to cool on cookie sheet for 1 to 2 minutes. Remove to wire rack and cool completely. Soft Peanut Butter Cookies: Decrease shortening to 1/2 cup and add 1 stick of softened butter with the shortening. Glazed Cookies: Melt 1 cup of peanut butter chips and 1 tablespoon of shortening over low heat or in the microwave. Using a spoon, drizzle over cooled cookies.

GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
• 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
• 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.

PEANUT BUTTER CRISSCROSSES

Steps:

• Preheat oven to 350°.In a medium bowl, stir flour, baking soda and salt until blended set aside.In a large mixer bowl at low speed, beat butter or margarine, peanut butter, brown sugar, sugar, eggs and vanilla until well blended, scraping bowl and beaters as needed. Gradually add flour mixture until blended. Using a teaspoon of dough at a time, form small balls or drop dough about 1 inch apart on ungreased baking sheets. Dip a fork in flour and flatten each cookie with a crisscross design.Bake for 10 minutes or until lightly browned and set in center. Cool on wire racks. Store in an airtight container.To Make Slice-and-bake Peanut Butter Cookies: Divide dough into four portions. On sheets of plastic wrap, form each into a log, 2 inches in diameter. Wrap in plastic wrap, then foil. Chill at least 4 hours or up to 1 week. Slice 1/4 inch thick and bake for 8 to 10 minutes. If desired, make crisscross design on top. Rolls of dough can be frozen up to 2 months. Thaw for 30 minutes before slicing.