This recipe provides instructions for making salty-sweet peanut butter sandies cookies. The cookies are made by creaming butter and sugars together until fluffy, then mixing in peanut butter, eggs, and flour. The dough is scooped and baked until set and golden brown. While baking, the cookies are lightly sprinkled with a sugar-salt mixture. The finished cookies have a soft, crumbly texture from ingredients like cultured butter, brown sugar, and sea salt.
This recipe provides instructions for making salty-sweet peanut butter sandies cookies. The cookies are made by creaming butter and sugars together until fluffy, then mixing in peanut butter, eggs, and flour. The dough is scooped and baked until set and golden brown. While baking, the cookies are lightly sprinkled with a sugar-salt mixture. The finished cookies have a soft, crumbly texture from ingredients like cultured butter, brown sugar, and sea salt.
This recipe provides instructions for making salty-sweet peanut butter sandies cookies. The cookies are made by creaming butter and sugars together until fluffy, then mixing in peanut butter, eggs, and flour. The dough is scooped and baked until set and golden brown. While baking, the cookies are lightly sprinkled with a sugar-salt mixture. The finished cookies have a soft, crumbly texture from ingredients like cultured butter, brown sugar, and sea salt.
7/11/2018 Salty-Sweet Peanut Butter Sandies Recipe - NYT Cooking
Salty-Sweet Peanut Butter Sandies
By Julia Moskin Y I E L D 3 to 4 dozen TIME 1 hour
INGREDIENTS PREPARATION
1 cup/228 grams/2 sticks unsalted Step 1
butter, preferably cultured, Heat oven to 350 degrees and line 2 baking sheets with parchment softened at room temperature paper or nonstick liners. In a mixer fitted with a paddle attachment, ¾ cup/150 grams granulated sugar cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour ¾ cup (packed)/170 grams light and salt and mix just until well combined, with no white flour brown sugar showing. 1 heaping teaspoon/6 grams kosher salt Step 2 2 cups/510 grams unsweetened Using a small cookie scoop (about 2 teaspoons capacity), scoop peanut butter, creamy or chunky dough onto prepared pans. The tops will be rounded but craggy. The 2 eggs, at room temperature cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air 2 cups/250 grams all-purpose flour circulation so they can brown. Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and Step 3 granulated sugar) In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.
PRIVATE NOTES
just now
This modern classic is reverse-engineered from a cult cookie at
City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar. And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.