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 Recipe
- Quick Glance
- 20 M
- 50 M
- Makes about two dozen 2 1/2-inch cookies
- 1 2/3 cups all-purpose flour (227 g)
- 1 teaspoon baking soda (6 g)
- 1/4 teaspoon kosher salt (1 g)
- 1/2 cup unsalted butter (4 oz | 113 g), at room temperature
- 1/2 cup granulated sugar (100 g), plus more for sprinkling
- 1/3 cup packed light brown sugar (74 g)
- 1/2 teaspoon vanilla extract (3 ml)
- 1 large egg
- 1/2 cup plus 2 tablespoons creamy or chunky peanut butter (171 g)
- 1. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
- 2. Sift together the flour, baking soda, and salt in a bowl.
- 3. 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.
- 4. 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.