Crisscross Peanut Butter Cookies

These are the peanut butter cookies every American grade-schooler grew up identifying by their fork-tine crisscross pattern. The pattern isn’t just decoration. Peanut butter cookies don’t spread much in the oven, so flattening them with a fork is what gives them their signature shape, and the crisscross became the universal stamp.

The ratio of peanut butter to butter (twice as much peanut butter) is what gives these their bold nutty character, while a mix of granulated and brown sugars handles two jobs: granulated for crispness, brown for chewiness and the molasses notes that pair with peanut butter. Use creamy commercial peanut butter, not natural. Natural peanut butter separates and bakes inconsistently, while stabilized commercial brands have the emulsified fat-and-sugar balance these cookies depend on. Don’t overbake. Pull the cookies when the edges just start to color. The centers will firm up as they cool.

Pro Tips

• Dip the fork in sugar between cookies to prevent sticking and get a sparkly crisscross top.
• Chill the dough for 15 minutes if it’s too sticky to roll. The fat firms up and the dough behaves.
• Use room-temperature butter, not melted. Properly creamed butter is what gives the cookie its tender lift.
• Bake on parchment-lined sheets for even browning. Direct contact with metal pans burns the bottoms before the centers set.

Variations

• Roll the balls in granulated sugar before flattening for a classic crackle finish.
• Press a chocolate kiss into the center of each cookie just out of the oven for peanut butter blossoms.
• Stir in a half cup of chocolate chips or chopped peanuts for added texture.