Grandma McCarver's Peanut Butter Crisscrosses

Cecelia Huddleston


My Grandmother Bess gave me this recipe which was her Mother's recipe. I've used it for years. I did add the Peanut Butter Glaze.

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1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 beaten eggs
1 cup peanut butter
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
dash of salt


1 (10 ounce) package peanut butter chips
2 tablespoons shortening


1Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
2Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
3Note: These cookies are best when well browned.

For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American