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.
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
- 20 M
- 50 M
- Makes about two dozen 2 1/2-inch cookies
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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!
This recipe was easy to follow and quick to do. The cookies turned out as the author described: crisp on the outside and shortbread-like in the middle. My larger-sized cookies cooked in the 10 minutes given in the recipe, although they were quite pale, so I let them go a little longer to achieve a more golden color. I thought the author’s suggestion of using a meat mallet to cross-mark the cookies was good, as the fork I used did not give a completely symmetrical pattern. I will be making these cookies again.
These were delicious peanut butter cookies. Crisp exterior, soft chewy interior. I did buy freshly ground, slightly crunchy peanut butter for this recipe, and it was well worth it. I used a 1 1/2 tablespoon scoop and baked the cookies for 12 minutes.
I’ve now made these more than once, the first time with the idea that they’d be not only popular but also easily adaptable for a snack at a presentation I was giving, which had a sustainable, green theme. All the ingredients were available in either organic or natural versions, and the cookies were a hit: they disappeared even before the brownies someone else had baked! The second time, I made them for a bake sale, knowing from their first outing that they’d be a big seller, and they were indeed! I liked the idea of crunchy or chunky peanut butter, which made them seem extra peanut-y, but I’m sure the suggestion to make them with creamy peanut butter would work just fine. I also think the suggestion of making the chocolate chip variation would be great, though I’ve liked the cookies enough in this version to not try it out just yet. I have to confess that although the ingredients list clearly prohibits “natural” peanut butter, I did use natural the first time. I didn’t have any troubles with the cookies. They’re easy to make, with no steps to hold up having cookies ready quickly: just mix together, scoop and roll, crosshatch with a fork, bake, and eat! The directions are exquisitely correct. Both the timing and the number of cookies were accurate as written. As with many successful desserts that could be stored, these never last long enough to prove it to be true! Nor have they ever lasted long enough to make sandwiches with ice cream spread between them. Someday I’ll make a special batch of them, just to make the sandwiches. When I do, I’ll make mini-sandwiches with a variety of ice cream flavors — vanilla, chocolate (regular or dark), peanut butter chocolate chip, and strawberry all come readily to mind.
This is a fantastic crisp peanut butter cookie recipe. I was browsing the site and saw this recipe and I am so glad I found it. I love recipes that require ingredients that I already have on hand. What a quick and easy cookie to make and a perfect treat to take to a gathering. My cookies took exactly 10 minutes to bake. I used a cookie scoop and placed the 1 tablespoon scoop of dough on a plate of sugar first to dip the tops in sugar. I then placed the balls of dough on the baking sheet and flattened them slightly with the tines of a fork (I do not have a mallet) to make the iconic crisscross pattern.