CRISSCROSS PEANUT BUTTER COOKIES

With their distinctive crisscross tops and salty-sweet taste, peanut butter cookies are classic
treats. This recipe includes chopped peanuts for a little extra crunch in each bite.

HANDS-ON TIME
25 minutes
TOTAL TIME
1¼ hours
MAKES
about 42 cookies

INGREDIENTS:

• ½ cup butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 egg
• 1 cup smooth peanut butter
• ½ tsp vanilla
• 1½ cups all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• 1 cup unsalted roasted peanuts, coarsely chopped

DIRECTIONS:

1. In a large bowl, beat together butter, granulated sugar and brown sugar until fluffy.
2. Beat in egg, peanut butter and vanilla.
3. Whisk together flour, salt and baking soda; stir into peanut butter mixture in 3 additions.
4. Stir in peanuts.
5. Drop by 1 tbsp, 2 inches (5 cm) apart, onto 2 parchment paper–lined rimless baking sheets.
6. Using fork and dipping in flour if necessary to prevent sticking, press crisscross pattern into tops of cookies.
7. Bake on top and bottom racks in 375°F (190°C) oven, rotating and switching pans halfway through, until light golden brown, about 10 minutes.
8. Let cool on pan on rack for 2 minutes. Transfer to racks; let cool.
9. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 4 days or freeze for up to 1 month.)

NUTRITIONAL INFORMATION, PER COOKIE: about 111 cal, 3 g pro, 7 g total fat (2 g sat. fat), 10 g carb, 1 g fibre, 10 mg chol, 89 mg sodium. % RDI: 1% calcium, 3% iron, 2% vit A, 8% folate.

TIP FROM THE TEST KITCHEN:

• Instead of plain peanuts, you can use honey-glazed peanuts to create a slightly sweeter cookie.