Peanut Butter Crisscross Cookies
2 1/2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. butter (at room temperature)
1 C. peanut butter (smooth or crunchy)
1 C. brown sugar (packed)
3/4 C. sugar
2 large eggs
**extra sugar for rolling the cookies in
Heat oven to 350 degrees
Working with a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for a minute after each addition. Scrape down the sides and the bottom of the bowl.
Add baking soda, baking powder and salt on low speed. Add the flour mixing till all blended.
Working with the dough, I use an ice cream scoop to make my balls. On a large cookie sheet place 9 balls. Dip the tines of a fork in the sugar and press into the dough to make crisscross marks.
Bake for 12 minutes. When done the cookies will be lightly colored and still a little soft. Let the cookies sit on the cookie sheet for a minute before removing to cooling racks. Cool to room temperature.
