Peanut Butter Sandies
Modeled after the peanut butter cookies from New York's City Bakery.
Servings 50
Cost 5
Ingredients
- 2 sticks cultured butter, softened (230 grams)
- ¾ cup packed dark brown sugar, packed (150 grams)
- ¾ cup granulated sugar (150 grams)
- 2 cups peanut butter, unsweetened type** (520 grams)
- 2 large eggs
- ¼ teaspoon salt, plus a pinch
- 1 teaspoon vanilla
- 2 cups all-purpose flour (250 grams)
- Mixture of 2 T. sugar and 1 T. salt for rolling optional
Instructions
- Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.
- Beat the butter and both sugars together. Beat in the peanut butter and eggs; Scrape sides of bowl and beat in the salt, and vanilla. When well blended, add flour and stir until it is blended.
- Shape dough into 1-inch balls (or scoop with a medium cookie scoop) and arrange on cookie sheets about 2 ½-inches apart. Flatten balls with a fork making criss-cross patterns or just leave as balls. At this point you can sprinkle with the sugar salt mixture or skip it.
- Bake for 12-15 minutes or until slightly browned around the edges.
Notes
For slightly sweeter cookies, you can use half unsweetened and half sweetened peanut butter. I did this when short on unsweetened peanut butter.
