Salty-Sweet Peanut Butter Sandies Recipe (2024)

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Cooking Notes

Roberta

One of my loves is peanut butter and chocolate so I could not resist adding mini-chocolate chips. Oh, my! This is the cookie you create in secret when no one is home and then hide the plastic container in the freezer under containers of frozen butternut squash soup and bags of frozen peas so they are safe and secure from anyone finding them.

Judi

Try using turbinado sugar in this instead of the granulated sugar, and cutting down each sugar by 2T...I did, and it made these even closer to the City Bakery gems I remember. I have made this with Smucker's Natural (which someone left at the house) and with Koeze Cream-Nut (which I order by the case from Zingerman's). There is no wrong peanut butter for this recipe. A keeper.

VON ALLEN

Made this recipe exactly, including the cultured butter and rounded shape. Frankly, I'm a little tired of the flat cross-hatch thing going on. At 12 minutes, the result was not a crispy cookie, but a firm rich shortbread with a buttery, dense center that melts in your mouth. Next day I shared withs friends. One respected taster bit into her cookie mid conversation. Eyes widened, she said "Oh my!" Indeed. Don't know if my waistline can handle another batch anytime soon.

Mer

Fantastic. This recipe transcends all other pb cookies I've made thanks to the sugar, salt crystals on top. Did two things differently: 1) Sprinkled a little sugar and salt, made cross hatches with a fork (per traditional pb cookies) as a way to embed the crystals, sprinkled a little more sugar, salt, and 2) Baked for 11 minutes so they stayed somewhat soft.

Cyssf

My current favorite cookie. I used Skippy extra crunchy peanut butter. My friend loved them as well but when she tried to make them herself using natural peanut butter they were not as crisp. Pressing and cross hatching them results in thinner crispier cookies. To avoid totally overdosing on these addictive cookies I freeze half the batch (after scooping, pressing, salting) and do serial bakings over several weeks. Avoids having all those cookies on hand begging to be eaten.

natalie

These were really delicious and not too sweet. I made one batch in the shape of the scoop from the spoon and another in a more flat shape and used a fork to press in a cris cross shape. I found the cookies in the scoop shape we’re more moist than the others and retained this quality 5 days later when we finished the last one. My daughter and I loved making and eating these together. :)

Meri

Fantastic! I used a 2-tablespoon ice cream scoop and it made 52 cookies. Used Maldon sea salt and turbinado sugar. Good suggestion to flatten the cookies slightly with fork tongs before sprinkling on the sugar-salt mixture.

WHB

Have had my eye on this cookie for many moons. Because of a peanut allergy in the house, decided to sub tahini instead. They did not hold their shape, but they were truly the halvah cookies of my dreams.

Jacques

These cookies were pretty rad! I didn’t have the right size of cookie scoop so I guesstimated on the size and I think mine ended up too large, but that is no fault of the recipe. They were soft, melt in your mouth cookies. I loved the mixture of salty and sweet and would definitely make them again. The steps were quite simple and took very little time. A haiku:I’m struggling ah Nutty butter, salt and sweetI struggle no more

Kate

I used Maldon salt and coarse raw sugar for topping, but I find that half the amount called for in the recipe is sufficient. Typically, I get about 40-44 cookies.
The first bite of these cookies will stop someone mid-conversation. These cookies always garner rave reviews and requests for the recipe!

silke

Fabulous cookie. Perfectly sandy and salty. Followed recipe with two slight mods: reduced sugar to 225 g total, used whole wheat pastry flour. Made two batches, and it came out looking exactly as pictured, except for a few where the dough had gotten a little warm before baking. Used Trader Joe's chunky unblanched PB

Lisa

This will be the new peanut butter cookie in my repertoire. My friends loved them and requested the recipe. Easy and turns out great. I scooped all the cookies in an entire batch and froze them, and placed them in a ziplock freezer bag. When I need fresh cookies I grab a fe and pop them in the oven. (The frozen ones actually had a better crumb/texture. Great recipe.

Definitely Not Karen

Followed the recipe exactly by weight measurements and the cookies came out exactly as pictured. My peanut butter was a mix of fresh ground and creamy. I used a 0.75 oz disher to scoop the dough balls and baked them on parchment lined sheets for 14 minutes at 350° on a convection setting. For the final dozen, I made a depression with a teaspoon on the center of each ball and added a teaspoon of black raspberry jam - thumbprints don't get enough love these days, but this twist will fix that.

Daphne

These cookies are incredibly easy and fast to make. Crumbly, a bit crisp, salty, and sweet, they are a great peanut butter cookie. And I love keeping them a small size - perfect for a small child's palm.

Julie

These are the most delicious peanut butter cookies I've ever had. I used regular butter as I live in a podunk town and finding it is impossible. Using a cookie scoop, these are very fast to make.

Greg NYC

Add 20-30 g more flour to prevent spreading

Mary

These cookies are absolutely delicious. I have made them twice: the first time with regular butter and the second time with cultured butter (which is twice as expensive). Cookies were fantastic both times, but the ones made with cultured butter didn't taste noticeably different. Next time, back to regular butter.

Katie

I wanted to love these cookies- I suppose because of all the raving reviews. In the end they were a little meh. Perhaps if my expectations had been lower, I would have been pleasantly surprised. Now, what to to with 36 peanut butter cookies???

lucy

So good! Super easy, 5 stars for sure!

schlemaf

Excellent!

Margaret D

Simply the best peanut butter cookie! Salty finish takes the...cookie!

me

Made half recipe using about 2/3 the sugar. With small cookie scoop I got about 40 small cookies.

Bonnie McCabe

I would half the recipe next time also they taste better the next day

LP

The best cookies I’ve baked in a long while. The sprinkle of flaky salt and crunchy sugar (I use Demerara) on top makes them - don’t skip it.

Easily Dairy Free

I made these with Miyokos Cultured Plant Milk Butter and they tasted great. The bottoms of one pan got a little too well done as they were closest to the heating element, so I would do one pan at a time next time with rack at least middle or higher.

Carol

Delicious as is or rolled in a mixture of finely chopped chocolate and nuts! A keeper.

stefanie

Meh. Maybe it was the kind of peanut butter I used - a creamy natural one. It needed more flavor and interest. I did a sugar salt mix on top and agree it doesn’t need the sugar. Just salt would be great. They’re pretty though, and super easy.

Rich

The other reviews were so strong I thought it couldn’t be quite as good as folk were saying, but happy to be wrong. It is an amazing cookie.I actually used all brown sugar, a light brown sugar and almond butter instead of peanut.

Aly

I followed the ingredients to a "T" and these were fantastic!!!

Schubie2

Fabulous cookie! I made no modifications however with the first pan, I did miss the step of sprinkling the sugar/salt mixture before putting in the oven and applied after they came out of the oven. The cookies were still delicious and there was no noticiable difference from the second batch. They are going to a cookie exchange and I am both sad and relieved as I would have zero self-control! Keeper!

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Salty-Sweet Peanut Butter Sandies Recipe (2024)

FAQs

Why are my peanut butter cookies falling apart? ›

One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.

Why are my peanut butter cookies too soft? ›

If the dough seems too soft, chill it for 10 to 15 minutes before baking. Use shortening instead of butter or a combination of the two if you don't want to sacrifice that buttery flavor. The dough was too wet. Using the wrong size egg could also add extra liquid, resulting in too much spreading.

Is the peanut butter salty or sweet? ›

If you are referring to the prepared peanut butters found in supermarkets, most of the brands are sweet because they have a lot of sugar added, making them sweet. But pure peanut butter without any additives is savory.

Why do you put fork marks on peanut butter cookies? ›

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

Should you refrigerate peanut butter cookie dough before baking? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

What happens if you add too much peanut butter to peanut butter cookies? ›

With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie.

What is the secret to making cookies soft? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

What is the secret to soft chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the secret to keeping cookies soft? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Which country eats the most peanut butter? ›

Because of these qualities, peanut butter is enjoyed around the globe. In this article, we will take a closer look at how peanut butter is consumed by countries around the world and some of the statistics that surround it. By far, China is the country that consumes the most peanut butter.

Who really invented peanut butter? ›

Peanut butter was first made by a man named John Harvey Kellogg in 1895. He developed it for those who were older and needed nutrients through food such as protein but couldn't chew meat. Peanut butter made it's very first appearance publicly sold in 1904 at the St.

Why do my peanut butter cookies not taste like peanut butter? ›

Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter. You might find a peanut butter flavor extract somewhere…. Adding whole or chopped peanuts could help too.

What happens if you don't flatten peanut butter cookies? ›

The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.

What country invented peanut butter cookies? ›

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s.

How do you fix cookies that fall apart? ›

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

How do you fix crumbly peanut butter cookies? ›

Add more liquid ingredients in small amounts. Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.

How do you fix peanut butter separation? ›

Here are some steps you can take to fix it:
  1. Pour off any excess oil on top of the peanut butter.
  2. Use a clean spoon or knife to stir the remaining solids in the peanut butter.
  3. If the peanut butter is still too thick, add a small amount of oil back in and continue stirring until it reaches the desired consistency.
Mar 9, 2023

How do you make peanut butter cookie dough less crumbly? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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