Salty-Sweet Peanut Butter Sandies Recipe (2024)

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.

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.

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.

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.

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.

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. :)

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.

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.

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

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!

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

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.

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.

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.

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.

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.

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???

So good! Super easy, 5 stars for sure!

Excellent!

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

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

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

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.

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.

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

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.

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.

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

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!

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.