I used a small cookie scoop so these cookies are all bite sized. I'm not sure why but I almost always make cookies that are small. But between the size and the sticky dough, the criss cross pattern was not meant to be. The recipe recommended rolling the cookies in granulated white sugar then doing the criss cross. If I did that, I would have reduced the white sugar in the cookies to 3/4 cup. But rolling the cookie in the sugar would have prevented the fork from sticking. Another thought that I think could have helped was if the cookies were larger and the fork was floured or buttered.
Long story short, instead of making the fork prints - I gently pressed them flat with my fingers. That means I touched EVERY COOKIE! Touch it you take it, right?
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Since I didn't want to wait 3 hours to chill the dough so I put it in the freezer for 30 minutes then popped it in the fridge for another 15 while I waited for the oven to free up. Yes, I would love to have double ovens in my kitchen!
What was interesting was the difference in the cookies with chilled batter vs not chilled batter. In this picture the top left is the 1st sheet from the fridge, top left is the 1st sheet without the criss-cross, bottom left is the 2nd round of cookies. Then I put the dough in the fridge between the 3rd and 4th cookie. Taste didn't change but the look certainly varied.
What was interesting was the difference in the cookies with chilled batter vs not chilled batter. In this picture the top left is the 1st sheet from the fridge, top left is the 1st sheet without the criss-cross, bottom left is the 2nd round of cookies. Then I put the dough in the fridge between the 3rd and 4th cookie. Taste didn't change but the look certainly varied.
Regardless, these cookies didn't spread very much and I was able to fit 20 cookies on a regular sized cookie sheet.
The recipe said they would look kind of underdone when I take them off the sheet so I probably overcooked them, but we all thought they were great! I cooked them for 12 minutes.
The recipe below is adapted from Sally’s Baking Addiction. The site says that the cookies will store at room temperature for up to one week and that the baked cookies or dough will freeze for up to 3 months.
Peanut Butter Cookies
Makes 80 small cookies
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 cup creamy peanut butter
3 cups + 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Using a stand mixer with paddle attachment, cream the butter and sugars until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours in the refrigerator.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Press fork into the tops to create the criss-cross pattern. Bake for 12 minutes or until very lightly browned on the sides. The centers will look very soft and undone. The cookies will continue to "set" on the baking sheet during this time.
The recipe said they would look kind of underdone when I take them off the sheet so I probably overcooked them, but we all thought they were great! I cooked them for 12 minutes.
The recipe below is adapted from Sally’s Baking Addiction. The site says that the cookies will store at room temperature for up to one week and that the baked cookies or dough will freeze for up to 3 months.
Peanut Butter Cookies
Makes 80 small cookies
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 cup creamy peanut butter
3 cups + 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Using a stand mixer with paddle attachment, cream the butter and sugars until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours in the refrigerator.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Press fork into the tops to create the criss-cross pattern. Bake for 12 minutes or until very lightly browned on the sides. The centers will look very soft and undone. The cookies will continue to "set" on the baking sheet during this time.
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