Crisscross Peanut Butter Cookies, Soft in the Middle

What you need

• 115 g (1 stick) unsalted butter, softened
• 200 g (3/4 cup) creamy peanut butter, a standard jar spread, not natural oil-separated
• 150 g (3/4 cup, packed) light brown sugar
• 50 g (1/4 cup) granulated sugar, plus 3 tbsp for rolling
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tbsp milk
• 1/2 tsp baking soda
• 1/4 tsp salt
• 215 g (1 3/4 cups) all-purpose flour, spooned into the cup and leveled

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

2. 2

   Cream the butter with the peanut butter using a mixer until the mixture is smooth.

3. 3

   Add the brown sugar and the 50 g of granulated sugar, then beat for 2-3 min until light and fluffy.

4. 4

   Beat in the egg, vanilla and milk until the dough is smooth.

5. 5

   Sprinkle the baking soda and salt over the dough, then add the flour. Mix on low speed just until no dry flour is left.

6. 6

   Chill the dough for 15 min if it feels too soft to shape.

7. 7

   Pour the extra granulated sugar into a small bowl. Scoop the dough into 30 g (2 tbsp) balls and roll each one in the sugar.

8. 8

   Set the balls on the sheets, 5 cm (2 in) apart.

9. 9

   Press each ball flat with the tines of a fork, then press again at a right angle to make a crisscross. Dip the fork in sugar if it sticks.

10. 10

    Bake one sheet at a time for 10-12 min, until the edges are golden and the tops have lost their shine. The centers should still look slightly soft.

11. 11

    Leave the cookies on the hot sheet for 10 min to firm up, then move them to a wire rack.

Imported from crazyforcrust.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.