Peanut Butter Sandies

This peanut butter sandies recipe turns out peanut butter cookies just like the ones sold at City Bakery in New York City and published in the NYTimes. Tender, salty, melt-in-your-mouth and, as one of our testers deadpanned, “Dangerously good.”

Rows of peanut butter sandies dough balls with a cookie scoop placing another dough ball on the surface.

This peanut butter sandies recipe was published in the NYTimes and mimics the obscenely delectable and famous peanut butter cookies at City Bakery in Manhattan. As NYTimes reporter Julia Moskin wrote, the cookies contain no leavener and, as such, don’t spread or rise in the oven. What you do end up with are irresistible mounds of crumbly, sweet, salty, peanut buttery goodness. Enough said.–Julia Moskin

Peanut Butter Sandies

  • Quick Glance
  • (5)
  • 20 M
  • 50 M
  • Makes about 6 dozen cookies
5/5 - 5 reviews
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Ingredients


Directions

Preheat the oven to 350°F (176°C) and position the oven rack in the center position. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated and brown sugars, and salt until light and fluffy, at least 3 minutes.

Add the peanut butter and eggs and mix well. Add the flour and mix just until well combined.

Using a small cookie scoop or a spoon, scoop the dough (2 to 3 teaspoons per cookie) onto the baking sheets, leaving a 1-inch space between them. Sprinkle lightly with salt.

Bake until golden, 10 to 14 minutes, depending on the size. Slide the parchment paper and the cookies onto a wire rack and let cool. The cookies will be very crumbly, especially when warm. Originally published February 6, 2013.

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Recipe Testers' Reviews

I absolutely LOVED these peanut butter cookies! I loved them so much that shortly after making them, I had to pack up the majority of them and take them to a friend’s house because I clearly couldn’t be trusted to be alone with them in the house! The texture of this cookie was perfect, a true “sandy” texture, and they were so soft and had a wonderful peanut buttery taste.

I used creamy peanut butter. I loved the addition of the salt—whatever you do, don’t leave off the salt! When you catch that bit of salt, it takes this cookie to another level. I never thought that I’d rave about a “simple” peanut butter cookie, but this one was truly special. My friend and her family all loved these cookies and couldn’t stop coming back for more! I had to quickly leave after the drop-off because I wanted to start back in on eating them!

These cookies are very fragile when you first take them out the oven. They really do need some time to cool on the parchment paper before moving them to the rack. This’ll definitely be one of the cookies in my Christmas gifts. I’ve already been thinking about other variations on this “sandies” cookie—I think next time I’ll make it with Nutella!

Dangerously good. If you’re even contemplating a diet, stay far, far away from these cookies. I followed the recipe exactly as written for the first batch, but couldn’t resist adding 2 cups of chocolate chips and a generous teaspoon of vanilla to the second batch. They were irresistible both ways. They’re very crumbly cookies and I’m glad the recipe warned that these don’t spread at all in the oven, otherwise I would’ve worried I did something wrong.

Try to make the scoops of dough as neat and tidy as possible before putting them in the oven because they’ll look exactly the same when you take them out (if you worry about such things). I used flaky sea salt, both in the cookie and to sprinkle on top, and it provided the perfect level of saltiness and crunch. This isn’t the place for table salt. I have a tendency to reduce the amount of sugar in baked goods by up to half but I don’t recommend doing that in this recipe because you need the stated amount of sugar to ensure the sandy texture. Plus, I didn’t find them to be overly sweet for my taste.

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Comments

  1. 5 stars
    These are basically the perfect cookie. Sweet but not too sweet, with a touch of savoriness thanks to the salt on top, and just the right amount of crumbliness. Of course everything is better with chocolate so I followed one of the suggestions and added a bunch of chocolate chips. This recipe makes a lot of cookies, but boy did they disappear! A great recipe to make for parties. Or just to indulge. My cookie dough balls did flatten out some but that was not a big deal. Totally adding this to my Christmas cookie list…now I just have to figure out which one to take off!

    1. Those look fantastic, Greg! Thanks so much for taking the time to let us know. And really, can you ever have too many cookies on your Christmas cookie list?

  2. 5 stars
    Beautiful biscuits! I had walnut butter, which I didn’t really like on its own, so I used that in place of peanut butter. Wow! I will always use this recipe for nut butter cookies! Thank you ^_^

  3. Made your Peanut Butter Sandies…OMG! Used 1/2 chunky and half smooth PB because of that as what I had. They were great. I let them sit in the fridge for half an hour as I do with all my cookies. Had to make them a second time and added 1 1/2 cups of semi-sweet choc chips. I guess you can’t make a mistake with this recipe! Thank you! Definitely need to sign up for your newsletter.

  4. Are we talking a “natural” type of peanut butter here vs. a more commercial brand containing sugar, like Skippy? Or does it matter? No one has specified what type they’ve used.

    1. Hi Carter, our testers used both a natural peanut butter and a commercial brand, and loved them both ways. I think that you could use either to great success.

  5. Delicious baking for a snowy Sunday. All of my sweet and salty taste buds are humming! I, too, had to bake these for a bit longer – about 15-18 minutes. I’ll be bringing them to Dinner-and-Downton Abbey tonight. Thanks, David. Cheers!

    Peanut Butter Sandies Recipe

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