June 12: Not-So-Classic Peanut Butter Crisscross Cookies

Not-So-Classic Peanut Butter Crisscross Cookies

Ingredients:
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light or dark brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1 1/4 cups natural, freshly ground, no-salt-added peanut butter
1 large egg
1/2 teaspoon chipotle powder
1 1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Mexican or regular vanilla extract
1 1/2 cups (6.8 oz) all-purpose flour
2/3 cup peanut butter chips, such as Reese's
1 teaspoon ground cinnamon

1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar and 1/2 cup of the granulated sugar and continue beating on medium-high speed for about 2 minutes, or until the mixture is light and creamy. Beat in the peanut butter and egg. Scrape the sides of the bowl and beat in the chipotle powder, salt, baking soda, and vanilla. When well blended, add the flour and stir until incorporated. Stir in the chips.
3. Stir the remaining 2 tablespoons of granulated sugar with the cinnamon. Shape the dough into 1-inch balls. Roll the balls in the cinnamon sugar and arrange about 2 1/2-inches apart on the prepared baking sheets. Flatten the balls with a fork dipped in water, making crisscross patterns.
4. Bake for 10-12 minutes, or until ever-so-slightly browned around the edges -- do not overbake. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Addition of sugars

Addition of peanut butter and egg

Addition of salt, baking soda, chipotle powder and vanilla

Addition of flour

Addition of peanut butter chips

Rolled balls in cinnamon sugar

Before the oven

Thoughts: I used regular peanut butter and regular vanilla extract. I'm sure I could've tried harder to find freshly ground peanut butter but I already had a half jar. This was a pretty easy recipe. I just wish the crisscross pattern had more pronounced. I probably should've pressed down harder. They were good -- a little kick to them....very peanut buttery!