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."
Ingredients
- 2 sticks unsalted butter, at room temperature
- 2 cups granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon salt, plus extra for sprinkling
- 2 1/4 cups peanut butter, creamy or chunky, it matters not
- 2 large eggs
- 2 1/4 cups all-purpose flour
Instructions
- 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.
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 72mg | Fiber: 1g | Sugar: 8g