Salty-Sweet Peanut Butter Sandies Recipe (2024)

Ratings

5

out of 5

2,706

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

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.

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!

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

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.

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!

Amy

Made as written with a store brand sugar free peanut butter (so, cheap). Delicious. My husband pronounced them his new favorite and said they were perfect.

Private notes are only visible to you.

Salty-Sweet Peanut Butter Sandies Recipe (2024)

FAQs

What makes a cookie sandy? ›

The sandy is a type of sugar or shortbread cookie plus crunchy pecans. These cookies are named after their crumbly texture. They have a sandy or breadcrumb-like texture when the flour and butter are mixed together. Pecan Sandies are also a sandy color, which makes the name very fitting.

Why are my peanut butter cookies crumbling and falling 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.

What are the ingredients in peanut butter? ›

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

Why do my peanut butter cookies taste grainy? ›

If you don't cream butter and sugar long enough, it will still be gritty and dense, which may result in grainy cookies that don't puff or spread.

How to make cookies less sandy? ›

Let the dough sit overnight. The granulated sugar will 'dissolve' in the dough and the cookies won't have that granulated texture.

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

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

Why use a fork on peanut butter cookies? ›

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

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

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Can dogs eat peanut butter? ›

Whether speaking to new or seasoned pet parents, veterinarians are often asked 'can dogs eat peanut butter? ' The good news is that regular peanut butter is safe to give your dog as a treat. Just make sure to avoid peanut butter with Xylitol, a sugar substitute found in lower or sugar-free products.

What are the 3 types of peanut butter? ›

The grocery store shelves are dominated by three varieties of classic peanut butter: crunchy (chunky) peanut butter, creamy (smooth) peanut butter, and natural (organic) peanut butter.

What 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.

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

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

Why flatten peanut butter cookies? ›

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.

Why does my peanut butter taste funny? ›

The peanut butter may also appear dried out. If you have natural peanut butter (i.e., peanut butter made without stabilizers), it may also grow mold as a sign of spoilage. Finally, check the taste. Rancid peanut butter will have a sharp or bitter taste, and it won't taste like the spread you know and love.

Why is my cookie dough the texture of sand? ›

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.

Why is my cookie batter gritty? ›

Wet ingredients:

If you think your cookie dough is off, you may not have enough liquid in the recipe. Consider adding a touch more liquid such as melted butter, egg yolks, or a teaspoon of water. Add a teeny bit and see if that helps.

What makes cookies powdery? ›

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.

What determines the texture of cookies? ›

The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Edwin Metz

Last Updated:

Views: 6097

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Edwin Metz

Birthday: 1997-04-16

Address: 51593 Leanne Light, Kuphalmouth, DE 50012-5183

Phone: +639107620957

Job: Corporate Banking Technician

Hobby: Reading, scrapbook, role-playing games, Fishing, Fishing, Scuba diving, Beekeeping

Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.