How to Make Peanut Butter Criss Cross Cookies! | LIVE w/ Anna Olson

Recipe below! You can’t beat a good classic cookie, and this crisscross peanut butter cookie recipe is just what you need right now. -------- • Recipe • Makes about 2 dozen Prep time: Under 15 minutes Cook time: 12 minutes The cookies will keep for up to 3 days in an airtight container on the container. Baked cookies or scooped, unbaked cookies can be frozen for up to 3 months. Thaw unbaked cookies on a baking tray for 30 minutes before pressing and baking. -------- • Ingredients • ½ cup (115 g) unsalted butter, at room temperature ½ cup (125 g) peanut butter (creamy or crunchy) ½ cup (100 g) granulated sugar ½ cup (100 g) packed light brown sugar 1 large egg 1 tsp vanilla extract 1 ½ cups (225 g) all-purpose flour 1 tsp baking soda ½ tsp fine salt -------- • Directions • 1. Preheat the oven to 375 °F (190 °C) and line two baking trays with parchment paper. 2. Cream the butter, peanut butter, granulated sugar and brown sugar together until smooth and fluffy. Add the egg and vanilla and stir to blend in well. Add the flour, baking soda and salt to the bowl and stir until well combined. 3. Use a small portion scoop or two spoons to scoop out the dough – you can roll the dough between your palms if you wish to create a precise shape (I prefer the more rustic, unshaped look). Dip the back of a fork into flour and gently press a criss-cross into each cookie, flattening it a little as you do. 4. Bake the cookies for about 12 minutes, until they just begin to brown a little at the edges. Smack the tray on the counter directly from the oven (this compresses the cookies, helping to keep the centre soft and chewy as it cools) and then cool the cookies on the tray before removing.