Crisp Peanut Butter Cookies

These peanut butter cookies, made with just the right proportion of granulated and brown sugars, are crisp, shortbread-like, melt-in-your-mouth deliciousness just like what you find at San Francisco’s Miette Bakery.

Unbaked crisp peanut butter cookies on a baking sheet being hammered to create cross hatch marks.

These little lovelies are unexpectedly crisp for a peanut butter cookie. They’re essentially shortbread-like, melt-in-your-mouth, crumbly goodness. Not like Mom’s classic peanut butter cookies. Actually, not like any other peanut butter cookie you’ve had. And not likely to last very long once you’ve had a taste.We use a meat mallet to cross-hatch our cookies. Originally published September 9, 2011.Renee Schettler Rossi

Crisp Peanut Butter Cookies

  • Quick Glance
  • (7)
  • 20 M
  • 50 M
  • Makes about two dozen 2 1/2-inch cookies
4.7/5 - 7 reviews
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Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

Sift together the flour, baking soda, and salt in a bowl.

In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until everything is smooth and uniform. Add the flour mixture and mix just until combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

To make small peanut butter cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls.

To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls.

Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or make the nifty indentations you see in the photo by using a meat mallet. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.

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Recipe Testers' Reviews

I love the products Miette offers at its San Francisco Ferry Building location, so I had to try this recipe. (Plus, I just bought the book!). The peanut butter cookies were perfect. Enough said. All of my coworkers loved the taste and texture. I made mine a bit larger (about two inches in diameter) so the recipe yielded 50 cookies. I would actually make them smaller to yield 100 cookies as the recipe indicates; I think this would be such a perfect size. I loved the idea of using a meat mallet to make the cross hatching…another great touch!

These cookies definitely lived up to being “crisp and melt in your mouth with a shortbread-like texture.” I’ve always made soft peanut butter cookies, but the shortbread texture was delicious. I made the cookie balls from 1 1/2 tablespoons of dough, and the 10-minute cooking time seemed perfect for being lightly browned. I rolled my cookie balls in granulated sugar before baking; I like that better than sprinkling with granulated sugar, because that sometimes causes the sugar to burn on the parchment paper-lined cookie sheets. It’s also just a personal preference, because my family loves the “sugar crunch” all over the cookie. I’ll definitely keep this recipe close by!


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    1. Carol, cookie recipes generally double well, so I think you’re safe to just double the recipe. Do let us know how they turn out!

  1. Delectable and delicious melt in your mouth good! My daughter baked these tonight and added an extra spoonful of peanut butter. Peanut Butter Cookie PERFECTION!

    1. They look fantastic, Mary! So glad they were a hit. Thanks for letting us know and for sharing your photo.

  2. Anyone who knows me knows I have a peanut butter addiction. Not a polite, “Oh I’d love a peanut butter cup,” kind of addiction, but rather an, “I have a peanut butter-filled tablespoon hanging out of my mouth on the reg” kind of addiction. So, of course, I needed to try these. They did not disappoint!

    I got 2 dozen exactly using my 1.5 T scoop, and also needed at least 12 min to get any color at all. I don’t own a meat mallet so used some cookie stamps. Is there a support group out there?

  3. This is the recipe I’ve been looking for! I love crumbly peanut butter cookies but I could never quite figure out how to get that texture. I baked them for 11 minutes on the top rack of my oven and they were perfect. I also did not sprinkle sugar on top but I think I will next time.

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