Cocoa-Peanut Butter Crisscrosses

Cocoa-Peanut Butter Crisscrosses (Adapted from Baking From My Home To Yours)

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
16 tablespoons unsalted butter, softened
1 cup peanut butter
1 cup packed brown sugar
1 1/4 cup granulated sugar, divided
2 large eggs
1 cup chopped salted peanuts
1/3 cup finely chopped bittersweet chocolate

Preheat oven to 350

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt and nutmeg.

In a large mixing bowl, beat butter until creamy. Add peanut butter and beat until combined. Add the brown sugar and 3/4 cup granulated sugar - beat until well combined, about 3 minutes. Beat in the eggs, one at a time until thoroughly mixed - scraping down the sides a couple times. Add the dry ingredients and mix only until combined - stir in the chopped peanuts and chopped chocolate.

Add the remaining 1/2 cup to a shallow bowl.

Using a tablespoon cookie scoop, scoop out portions of the dough and roll the dough in your hands to form balls. Place the balls into the bowl of sugar and roll around to coat them. Place the balls on parchment lined baking sheets about 2" apart to allow for spreading. Place a fork or potato masher into the sugar bowl and flatten the dough balls twice, in alternation directions, to form the crisscrosses.

Bake until the cookies are set, but still a little soft - about 10 to 12 minutes. Remove and let cool for 1 or 2 minutes before moving them to a wire rack to cool completely.

Makes about 52 cookies.

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