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
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    1 cup peanut butter
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    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

How to Make Grandma McCarver's Peanut Butter Crisscrosses


  1. Preheat 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.
  2. Peanut 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.
  3. Note: 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.

Printable Recipe Card

About Grandma McCarver's Peanut Butter Crisscrosses

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

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