Day 4 of 25 Days of Christmas: Cookies For Santa (Soft & Chewy Peanut Butter Cookies)

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Another childhood favorite that I like to make every holiday season (or really anytime 😋) is the classic criss-crossed peanut butter cookie. This is another cookie my mom always made when I was growing up, and their richness makes them a perfect winter cookie. Read below for the recipe.

What you’ll need:

  • 1 cup (2 sticks) butter (softened)  
  • 1 cup peanut butter  
  • 1 cup granulated sugar  
  • 1 cup packed brown sugar  
  • 2 eggs
  • 2 1/2 cups all purpose flour  
  • 1 tsp baking powder  
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda  

What to do: 

  1. Cream together butter, peanut butter and sugars in large bowl
  2. Beat in eggs
  3. Sift together flour, baking powder, salt, and baking soda
  4. Gradually mix into wet mixture  
  5. Freeze dough for at least 1 hour 
  6. Drop by spoonfuls on an ungreased cookie sheet, space cookies 2 inches apart
  7. Press a fork into the tops of the cookies to create a cross-cross design or push a piece of chocolate into the center of the cookie before baking it (I used peanut butter cups from Trader Joe’s)
  8. Bake for 8-10 minutes at 375°F 

*Tips & tricks:

  • Freeze and store your peanut butter cookie dough in rolls wrapped in parchment paper — it makes portioning your cookies that much easier and neater. (When I form rolls out of the dough, I keep them frozen and then when baking I cut off about an inch of dough for each cookie.)
  • Cooking times: For softer chewier cookies bake for 8 minutes, and for a crispier cookie bake for 10 minutes.
  • You can skip the freezing if you’re in a hurry, but the crisscross won’t be very visible and the cookies will spread out more while baking.