Today, is one of the happiest days of my life. I am very proud to announce that my blog Simply Sweet 'n Savory turned 6 months old, today. How time flies!!! Just started this blog six months back to keep record of all my recipes at one place ... I never thought that anyone would ever come to my blog.
I would like to thank you all, my readers, followers & fellow bloggers; for being so supportive! Really appreciate you taking out time for visiting. It is always nice to feel appreciated, and I do thank you for appreciating my work. Don't know how long can I do this as my family does not even know about it. But, I'm sure they will be pleasantly surprised to know that. I hope you will continue your support. Hugs to you all :)
Now coming back to the recipe, Peanut Butter Crisscrosses by Dorie Greenspan, they were a huge hit. My mother loves peanut butter cookies & I've already posted two recipes before ( here & here ). This recent one is my favorite, packed with peanuts while my mother loves this melt in the mouth type. BTW, what's your favorite one :)
I just made a 1/2 batch of the original recipe. Skipped the rolling in the sugar part, chilled the dough after making balls, then criss-crossed the cool dough before baking. However, the cookies lost its pattern after baking. Anyhow, it does not matter as long as they tastes good. They are crispy around the edges, soft & chewy in the center as I reduced the baking time from 12 minutes to 8 minutes. So here's goes the recipe:
Peanut Butter Crisscrosses
Recipe from Baking: From My Home to Yours, by Dorie Greenspan
* Prep. Time : 20 minutes
* Cook Time : 8 - 12 minutes
* Makes : about 36 cookies
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- Pinch of freshly grated nutmeg ( I skipped this )
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup peanut butter ( crunchy or creamy, I used crunchy )
- 1/2 cup ( packed ) light brown sugar
- 1/4 cup plus 1/8 cup sugar
- 1 large egg
- 3/4 cup chopped salted peanuts
- 1/4 cup mini chocolate chips
- 1/4 cup sugar, for rolling
- Preheat the oven at 180 C. Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, salt and nutmeg in a bowl.
- In a large bowl, beat the butter on medium speed with an electric mixer until creamy.
- Add the peanut butter and beat for another minute.
- Add both the sugars and beat another 3 minutes.
- Add the egg, beating well. Scrape down the sides and bottom of the bowl.
- Now at low speed, add flour mixture; beating until just incorporated.
- Add chopped peanuts.
- Divide the dough in half. Add mini chocolate chips in one half.
- You'll have a soft, pliable dough.
- Pour half cup of sugar into a small bowl.
- Working with a level tablespoon of dough for each cookie, roll the dough between your palms into balls.
- Drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them.
- Place on the baking sheets, leaving 2 inches between them.
- Dip the tines of a fork in the sugar and press the tines against each ball first in one direction and then in perpendicular direction ( you should have a flattened round of dough with crisscrosses indention ).
- Bake for about 8 - 10 minutes, rotating the sheets until done ( they will be lightly colored & still a little soft ).
- Cool cookies on the sheets for one minute before transferring to cooling racks to cool completely.
- Repeat with remaining dough, making sure to cool the baking sheets between batches.
These cookies will keep for about 5 days at room temperature, well wrapped or in a cookie jar. They can be stored in the freezer for up to 2 months.
Linking this to Savory Sunday at The Sweet Details by Amanda
Also to These Chicks Cooked at This Chick Cooks by Katie
Thank you for stopping by. Hope you enjoy the recipe!!!