Salty-Sweet Peanut Butter Sandies

One of my loves is peanut butter and chocolate so I could not resist adding mini-chocolate chips. Oh, my! This is the cookie you create in secret when no one is home and then hide the plastic container in the freezer under containers of frozen butternut squash soup and bags of frozen peas so they are safe and secure from anyone finding them.

Try using turbinado sugar in this instead of the granulated sugar, and cutting down each sugar by 2T...I did, and it made these even closer to the City Bakery gems I remember. I have made this with Smucker's Natural (which someone left at the house) and with Koeze Cream-Nut (which I order by the case from Zingerman's). There is no wrong peanut butter for this recipe. A keeper.

Made this recipe exactly, including the cultured butter and rounded shape. Frankly, I'm a little tired of the flat cross-hatch thing going on. At 12 minutes, the result was not a crispy cookie, but a firm rich shortbread with a buttery, dense center that melts in your mouth. Next day I shared withs friends. One respected taster bit into her cookie mid conversation. Eyes widened, she said "Oh my!" Indeed. Don't know if my waistline can handle another batch anytime soon.

Fantastic. This recipe transcends all other pb cookies I've made thanks to the sugar, salt crystals on top. Did two things differently: 1) Sprinkled a little sugar and salt, made cross hatches with a fork (per traditional pb cookies) as a way to embed the crystals, sprinkled a little more sugar, salt, and 2) Baked for 11 minutes so they stayed somewhat soft.

My current favorite cookie. I used Skippy extra crunchy peanut butter. My friend loved them as well but when she tried to make them herself using natural peanut butter they were not as crisp. Pressing and cross hatching them results in thinner crispier cookies. To avoid totally overdosing on these addictive cookies I freeze half the batch (after scooping, pressing, salting) and do serial bakings over several weeks. Avoids having all those cookies on hand begging to be eaten.

These were really delicious and not too sweet. I made one batch in the shape of the scoop from the spoon and another in a more flat shape and used a fork to press in a cris cross shape. I found the cookies in the scoop shape we’re more moist than the others and retained this quality 5 days later when we finished the last one. My daughter and I loved making and eating these together. :)

Fantastic! I used a 2-tablespoon ice cream scoop and it made 52 cookies. Used Maldon sea salt and turbinado sugar. Good suggestion to flatten the cookies slightly with fork tongs before sprinkling on the sugar-salt mixture.

Have had my eye on this cookie for many moons. Because of a peanut allergy in the house, decided to sub tahini instead. They did not hold their shape, but they were truly the halvah cookies of my dreams.

These cookies were pretty rad! I didn’t have the right size of cookie scoop so I guesstimated on the size and I think mine ended up too large, but that is no fault of the recipe. They were soft, melt in your mouth cookies. I loved the mixture of salty and sweet and would definitely make them again. The steps were quite simple and took very little time. A haiku: I’m struggling ah Nutty butter, salt and sweet I struggle no more

I used Maldon salt and coarse raw sugar for topping, but I find that half the amount called for in the recipe is sufficient. Typically, I get about 40-44 cookies.
The first bite of these cookies will stop someone mid-conversation. These cookies always garner rave reviews and requests for the recipe!

Fabulous cookie. Perfectly sandy and salty. Followed recipe with two slight mods: reduced sugar to 225 g total, used whole wheat pastry flour. Made two batches, and it came out looking exactly as pictured, except for a few where the dough had gotten a little warm before baking. Used Trader Joe's chunky unblanched PB

Followed the recipe exactly by weight measurements and the cookies came out exactly as pictured. My peanut butter was a mix of fresh ground and creamy. I used a 0.75 oz disher to scoop the dough balls and baked them on parchment lined sheets for 14 minutes at 350° on a convection setting. For the final dozen, I made a depression with a teaspoon on the center of each ball and added a teaspoon of black raspberry jam - thumbprints don't get enough love these days, but this twist will fix that.

This will be the new peanut butter cookie in my repertoire. My friends loved them and requested the recipe. Easy and turns out great. I scooped all the cookies in an entire batch and froze them, and placed them in a ziplock freezer bag. When I need fresh cookies I grab a fe and pop them in the oven. (The frozen ones actually had a better crumb/texture. Great recipe.

These cookies are incredibly easy and fast to make. Crumbly, a bit crisp, salty, and sweet, they are a great peanut butter cookie. And I love keeping them a small size - perfect for a small child's palm.

I made this recipe with regular, uncultured butter, and it was delightful! For the second half of the cookie dough, I added an unmeasured amount of dark chocolate chips (likely 2/3 cup). Both cookies are perfect! I couldn’t be happier and I am confident they won’t make it through the weekend.