Mom'S Peanut Butter Crisscrosses
Chewy, nutty peanut butter crisscross cookies with a crisp edge, perfect for peanut lovers and great for sharing at gatherings or as a homemade treat.
Ingredients
Instructions
- Cream together margarine, granulated sugar, brown sugar, eggs, and vanilla thoroughly.
- Stir in peanut butter until well combined.
- Sift together flour, salt, and baking soda.
- Gradually stir the dry ingredients into the creamed mixture.
- Drop teaspoons of dough onto ungreased cookie sheets.
- Press with the back of a fork to make a crisscross pattern.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until lightly brown.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of processed. You can substitute half of the margarine with unsweetened applesauce to reduce fat. If you prefer a crunchier texture, add chopped peanuts or chocolate chips to the dough. Make sure to sift the flour to avoid clumps, ensuring a smoother batter.
Serving Suggestions
These peanut butter crisscrosses are delightful on their own or served alongside a glass of cold milk. For a fun dessert pairing, try them with a scoop of vanilla ice cream or a slice of Cherry Angel Food Trifle. They also make a great addition to school lunchboxes or as an after-school snack.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, simply warm in the oven for a few minutes at 300°F (150°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Peanut Butter Crisscrosses contains roughly 2458 calories, with 21g protein, 246g carbohydrates, and 130g fat. It is an excellent source of protein (42% of the Daily Value), calcium (32% of the Daily Value), and potassium (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute whole wheat flour for a healthier option, though it may slightly alter the texture. If you're gluten-free, try a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum for proper binding.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and form into balls. Alternatively, you can sprinkle a little extra flour on your hands while shaping the cookies.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. You could also mix in some mini chocolate chips or drizzle melted chocolate on top after baking for an extra treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).