Peanut Butter Criss Cross Cookies
This was a favourite of mine as a kid – my mom would dip the fork in sugar when she made the criss-cross pattern before putting them in the oven. If you can’t do peanut butter, you can of course substitute almond or cashew butter if you like.
1 cup/250 g butter (you can sub in coconut oil if you prefer)
2/3 cup /170 g sugar
1 cup / 250 g brown sugar
2 eggs, well beaten
1 tsp / 15 g vanilla extract
3-1/4 cups / 815 g all-purpose flour
1/4 tsp / 2 g salt
1-1/2 tsp / 22 g baking soda
1 cup / 250 g peanut butter
3/4 cup / 185 g chocolate chips (optional, but really tasty!)
Preheat oven to 400F / 200C. In a large bowl, cream the butter and sugars till fluffy. Add eggs and vanilla and mix well.
In a small bowl, sift together flour, salt and baking soda. Measure out peanut butter. Alternate adding peanut butter and dry ingredients to butter mixture, mixing well after each addition. Lastly, stir in the chocolate chips.
Knead the prepared dough on a floured surface till smooth and firm (about 5 minutes). Roll dough into balls slightly smaller than golf balls and place on a baking sheet lined with a silicone mat (or greased lightly). If desired, roll balls in sugar before pressing them down with the tynes of a fork, criss-cross style.
Bake for 10 minutes, or until firm (dough will spring back when touched lightly). Let cookies cool on a wire rack, then store in an airtight container.