Salty-Sweet Peanut Butter Sandies Recipe (2024)



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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.


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!


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


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.

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.


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.


So good! Super easy, 5 stars for sure!



Margaret D

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.

Bonnie McCabe

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.

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.


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.

shore cook

Outstanding! Simple to make, delicious. Added mini chocolate chips, following another cook’s suggestion.


Love these and have made them several times according to the recipe. Yesterday I attempted to halve the recipe but messed up and added two eggs, got scared and tossed in a bit of baking powder, maybe 1/2 tsp. I almost didn’t bake them because I assumed they would be awful but they were extremely delicious! I may keep making them this way in the future.

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Salty-Sweet Peanut Butter Sandies Recipe (2024)


What makes a cookie sandy? ›

Sandies are made with a higher fat content (butter) that have a more airy and lighter feel in your mouth when mixed with sugar. These cookies do not have as many densely packed crumbs as a more wet or less fat content cookie dough.

Why are my peanut butter cookies hard? ›

Why did my peanut butter cookies turn out hard? Be sure to stick to the baking time for peanut butter cookies. Over-baking them can cause them to harden and crumble when cooled. Look for the edges of the cookie to just start to turn golden brown, after about 10 minutes in the oven.

Why do you criss cross peanut butter cookies? ›

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Why does peanut butter taste sweet? ›

Peanut butter has a rich, nutty flavor that many people find appealing. The natural sweetness of peanuts, combined with creaminess, creates a taste that is both satisfying and indulgent. Some over-the-counter peanut butter brands also contain added sweeteners, enhancing the appeal to those with a crazy sweet tooth.

What is the difference between sandies and shortbread? ›

Most shortbread, however, is baked in one pan and then cut into pieces. Sandies are individually-formed cookies. Like other drop cookies, Sandies are shaped by “dropping” or pushing spoonfuls of cookie dough onto a baking sheet. During baking, the mounds of dough flatten and spread.

What makes a cookie 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. Meanwhile, if you cream butter and sugar for too long, it will introduce too much air, causing your cookies to potentially puff excessively and become cakey while baking.

Why do you press a fork in 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).

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.

Should I let peanut butter cookie dough rest? ›

Another Success Tip: Chill the Cookie Dough

The dough is incredibly creamy, almost like peanut butter frosting, and you'll have a heck of a time trying to roll and bake such a soft dough. Set aside 1–2 hours for chilling, or do yourself a favor and make the dough the night before.

Why do I feel so good after eating peanut butter? ›

Peanut butter, a nutrient-dense food, contains phytonutrients, such as beta-sitosterol. The compound Beta-sitosterol may be of value as an antidepressant.

Which is better, Skippy or Jif? ›

But this peanut butter also scores higher when it comes to the nutrients that it provides. Most notably, Jif provides 17 milligrams of bone-building calcium, while SKIPPY does not have any. On the other hand, SKIPPY contains less saturated fat and still contains ample amounts of nutrients like protein.

What is the #1 peanut butter? ›

1. Jif Creamy Peanut Butter. For many years we were told that “choosy moms choose Jif,” until the brand decided to get a little more PC and take the “choosy” out of the equation. But in going through the reviews used for our list, it's very clear that peanut butter lovers choose Jif.

Why is my cookie so sandy? ›

Overmixing the dough

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 to prevent cookies from being grainy? ›

Let the dough sit overnight. The granulated sugar will 'dissolve' in the dough and the cookies won't have that granulated texture. Cause of gritty sugar texture: Baking immediately after mixing dough instead of wrapping/covering it chilling and waiting at least 1 hour, 2 hours for best results.

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.

What are sandies cookies made of? ›

The sandie is a type of sugar cookie or shortbread cookie prepared using standard sugar cookie ingredients such as flour, sugar, butter, eggs, and vanilla. The Keebler Sandie uses soya bean oil and palm oil as a butter substitute. Sandies are sometimes dusted with powdered sugar after cooking.


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