The classic peanut butter cookie — soft, rich, and marked with the fork criss-cross that has been the signature of this cookie since at least the 1930s. The cross-hatch isn’t just decorative; pressing the dough flat ensures even baking for a cookie that holds together without being hard. Mary April’s version uses both white and brown sugar for depth, sifted flour for a tender crumb, and calls for chilling the dough before rolling.
Ingredients
½ c butter, softened
½ c peanut butter
½ c sugar
½ c brown sugar
1 egg
1¼ c sifted flour
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
Instructions
In a large bowl, mix together the butter, peanut butter, sugar, brown sugar, and egg.
Sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients and mix until a soft dough forms.
Chill the dough for at least 30 minutes.
Preheat oven to 375°F. Lightly grease a baking sheet.
Roll the chilled dough into balls about the size of walnuts.
Place 3 inches apart on the prepared baking sheet.
Flatten each ball with a fork dipped in flour, pressing a criss-cross pattern into the top.
Bake at 375°F for 10–12 minutes, until just set. Do not overbake — they firm up as they cool.
Cool on the pan for 2–3 minutes before transferring to a wire rack.
Also try: Mary April’s Peanut Butter Blossoms — the same family of cookie, topped with a Hershey’s Kiss.
