The peanut butter cookie. Crosshatched top, golden brown edges, and a coating of granulated sugar. These cookies are a classic for a reason. They are crunchy on the outside, soft on the inside, and have a perfect balance of salty peanut butter and sugary sweetness.
This recipe is adapted from Hershey’s recipe for Peanut Butter Blossoms. I love how soft and light this cookie dough turns out. You’ll see. Once your ingredients are combined, it’s heavenly. I could eat it by the spoonful (but I totally don’t do this…). The refrigeration step is important, because this dough will need to firm up before you roll it into balls.
Did you know that peanut butter cookies didn’t always bear their criss-cross markings? A 1932 recipe was the first to include this step. The author instructed to use a fork to press the dough down in each direction “so they look like squares on waffles.” It’s believed that they did so because the dough was so thick, it wouldn’t cook evenly unless it was pressed down. They used a fork due to convenience.