Maybe it was the holidays or just that we had a lot going on, but somehow I missed the Salty-Sweet Peanut Butter Sandies from The New York Times. Luckily I found the recipe and made them this morning.
Modeled after a peanut butter cookie from City Bakery in New York, Julia Moskin’s Salty-Sweet Peanut Butter Sandies have an interesting appearance in that they pretty much hold the shape of the cookie scoop. Their texture is melt-in-your-mouth crumbly, and with 2 cups of peanut butter, they’re hardly lacking in peanut flavor. And then there’s the salty-sweet topping. According to the Pichet Ong, who appears in the video that goes with the recipe, the salt in the topping increases the saliva in your mouth and lessens the dry sensation peanut butter can impart in cookies.
After reading the reviews of other bakers in the New York Times comments section, I think there will be varying degrees of spread depending on what brands of butter, peanut butter and brown sugar one uses and whether or not one weighs or measures by volume. I followed the New York Times recipe using gram weights. Because it’s about 2 degrees outside, I didn’t want to trek to the gourmet market for cultured butter, but I used Land o’ Lakes European Style. I do not think Land o’ Lakes European style is cultured, but rather churned longer so it has less moisture and more fat. At any rate, it worked nicely. I’m guessing non-European style butter would have caused the cookies to spread more. Overall, these were really good. When the cookies are completely cool, the texture is a bit sandier. They are, unfortunately, hard to stop eating!