Washboard Cookies (Classic Peanut Butter Crisscross Cookies)

These old-fashioned cookies get their name from the distinctive crisscross pattern made with a fork, which resembles an old-fashioned washboard. They’re crisp at the edges, tender in the middle, and packed with peanut butter flavor.

Prep time: 15 minutes
Chill time: 30 minutes (optional, but recommended)
Bake time: 10–12 minutes per batch
Makes: About 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup creamy peanut butter (not natural/oily style for best texture)

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• Extra granulated sugar for rolling

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Cream wet ingredients: In a large bowl, beat together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, then add vanilla.

3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Mix dough: Gradually add dry ingredients to the wet mixture, mixing on low just until combined. Do not overmix.

5. Chill dough (optional but recommended): Cover and chill dough for 30 minutes for easier handling and to prevent spreading.

6. Shape cookies: Roll dough into 1½-inch balls. Roll each ball in granulated sugar and place on prepared baking sheets about 2 inches apart.

7. Make the washboard pattern: Flatten each ball slightly with a fork, making a crisscross by pressing once vertically and once horizontally. Re-dip fork in sugar if it starts to stick.

8. Bake: Bake for 10–12 minutes, until edges are lightly golden. Centers may look slightly soft—they will firm up as they cool.

9. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success:

• Use regular creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter can make cookies oily and spread too much.

• Chilling the dough helps control spread and deepens flavor.

• For softer cookies, bake for 9–10 minutes. For crisper cookies, bake for 12–13 minutes.

• Press fork tines gently—you want to flatten, not smash.

• Store in an airtight container at room temperature for up to 1 week.

Variations:

• Chocolate Chip Washboard: Add 1 cup semisweet chocolate chips to the dough.

• Peanut Butter Chocolate: Press a chocolate kiss or a few chocolate chips into the center of each cookie right after baking.

• Cinnamon Sugar: Mix 1 teaspoon cinnamon into the rolling sugar.

Enjoy these nostalgic, perfectly sweet and salty cookies with a cold glass of milk!