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.–Renee Schettler

HOW CAN I ADD CHOCOLATE CHIPS TO PEANUT BUTTER COOKIES?

Ohhh… we like the way you think. Now, these cookies are a special level of delicious so you don’t need to go messing around with them. But, if you’re like some of us, you’re crazy about the combo of chocolate and peanut butter. So yes, you can do it. Our recommendation is to use chopped chocolate, rather than chips or chunks, especially if you’re aiming to make smaller cookies.

A parchment covered counter with lines of raw peanut butter cookies and a meat-tenderizing mallet.

Crisp Peanut Butter Cookies

4.74 / 15 votes
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.
David Leite
CourseDessert
CuisineAmerican
Servings24 cookies
Calories128 kcal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients 

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1/2 cup granulated sugar, plus more for sprinkling
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup plus 2 tablespoons creamy or chunky peanut butter

Instructions 

  • 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. 
Miette Cookbook

Adapted From

Miette

Buy On Amazon

Nutrition

Serving: 1 cookieCalories: 128 kcalCarbohydrates: 15 gProtein: 3 gFat: 7 gSaturated Fat: 3 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 18 mgSodium: 99 mgFiber: 1 gSugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Meg Ray. Photo © 2011 Frankie Frankeny. All rights reserved.

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’d 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 didn’t 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 trouble 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 don’t have a mallet) to make the iconic crisscross pattern.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


Hungry For More?

Seared Skirt Steak with Salsa

Hungry for something flavorful and good-for-you? This seared skirt steak is jam-packed with everything you need.

50 mins

Flourless Chocolate Cloud Cake

This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.

1 hr 15 mins

Homemade Yellow Mustard

Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

1 hr 45 mins


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. One of your testers’ comments indicates that he or she used natural peanut butter, despite the ingredient list specifically instructing not to, but the ingredient list I see simply says peanut butter, smooth or chunky. I would love to make these, but would only want to use natural peanut butter. Your thoughts and guidance on this would be greatly appreciated, thank you!

    1. Beth, we left the caution to not use natural peanut butter in the recipe because the original recipe included it since natural peanut butter can sometimes lend a slightly gritty consistency to certain baked goods. Also, some natural peanut butters tend to have separation issues between the oil and the peanut butter, and the lack of emulsion can create textural problems. But like you, I prefer natural peanut butter, and I see no reason not to use it in this recipe, especially since one of our testers tried it and was quite pleased. We simply wanted to err on the safe side in terms of the way the cookies turn out. Just consider yourself forewarned in terms of the potential for ever-so-slight textural issues. Would love to know what you think after you bake these…

  2. Did and sliced a pint of Snickers peanut butter ice cream and turned these into ice cream sandwiches…stellar!

    1. Ooooooh, Daryl, I just went a little wobbly in the knees at that suggestion. Love it! I bet even sliced Snickers in vanilla ice cream would be quite terrific! Damn. I think I have to run out to the store now….