Peanut Butter Crisscross Cookies

The fork crisscross on a peanut butter cookie isn’t just for looks. Pressing each ball flat with the tines ensures even baking and creates those slightly crispy ridges that contrast with the chewy center. It’s a cookie-jar classic that works every time.

These use chunky peanut butter and rolled oats, which sets them apart from the standard recipe. The oat pieces absorb moisture as they bake, giving the cookies a denser, chewier bite with a slightly rustic texture. Paired with the peanut chunks, every cookie has real substance to it.

Creaming the shortening with both granulated and brown sugar until truly fluffy is where the texture is built. Brown sugar brings moisture and chew. Granulated sugar adds spread and crispness at the edges. Together they create a cookie that’s soft in the middle with golden, slightly crunchy edges.

Roll the dough into 1-inch balls and keep them uniform so the batch bakes evenly. Press the fork down once, then rotate 90 degrees and press again for that classic crosshatch. Don’t press too thin or the cookies will crisp up entirely and lose their chew.

Pro Tips

• Add the eggs one at a time and beat well after each. This builds structure and prevents the dough from getting greasy.
• Ungreased cookie sheets are a must here. The dough has enough fat from the shortening and peanut butter. Greasing causes the cookies to spread too thin.
• Cool on the sheet for 2 minutes before transferring to a rack. They firm up as they rest.

Variations

• Swap chunky for creamy peanut butter if you prefer a smoother cookie.
• Press a chocolate kiss into the center of each ball instead of the fork pattern for peanut butter blossoms.
• Add a handful of chocolate chips to the dough for a peanut butter-chocolate combo.