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.”
Peanut Butter Sandies
- Quick Glance
- 20 M
- 50 M
- Makes about 6 dozen cookies
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.
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.