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.

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

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


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.

Crisp Peanut Butter Cookies

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

Prep 20 mins
Cook 20 mins
Total 40 mins
24 cookies
128 kcal
4.67 / 12 votes
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  • 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


  • 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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Show Nutrition

Serving: 1cookieCalories: 128kcal (6%)Carbohydrates: 15g (5%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mg (6%)Sodium: 99mg (4%)Potassium: 52mg (1%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 129IU (3%)Calcium: 9mg (1%)Iron: 1mg (6%)

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.

Originally published September 9, 2011


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  1. 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….

  2. Lovely and “biscuit like.” We used white spelt flour due to allergies. We found that 15 mins was just right, I guess the spelt takes longer to cook.

  3. These cookies turned out great. How come I never thought of using the mallet before? Brilliant and highly entertaining. The cookies were just as described, crisp on the outside and shortbread-like on the inside. Mine baked for about 11 or 12 minutes. I used whole-wheat white flour, they turned out great.

    Peanut Butter Cookies

  4. I, too, like the idea of using the mallet for a different look to the cookies. I traditionally use a fork. I also roll the dough balls in white sugar first and then smash them with the fork. I also dip my fork in white sugar between marking the cookies to stop the cookies from sticking to the fork. I am going to try the mallet, though, and dipping it into sugar between marking the cookies.

    1. Let us know how it goes, Janet. Like you, I swoon to the extra crunchiness of the sugar dip–why even bother to make peanut butter cookies unless you include this component?–so I’m curious to hear what you think of dappling the mallet…

    1. Brilliant, Terri K. Actually, that nifty little trick is what drew us to this recipe. Well, let’s just say it’s one of many things that drew us to this recipe. We appreciate your tip on dipping the mallet in some sugar… feel free as you’re perusing other recipes on the site to weigh in with more tips…!

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