Peanut Butter Sandies
Prep time
Cook time
Total time
Crunchy on the outside, soft on the inside peanut butter cookies.
Serves: 30-40 cookies
  • 1¼ cup granulated sugar
  • 1¼ cup brown sugar
  • 1 cup unsalted butter, cubed
  • 3 eggs, room temperature
  • 2 cups smooth or crunchy peanut butter
  • 1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
  • 2¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 1 cup chopped salted nuts
  • granulated sugar, for decorating
  1. In the bowl of your mixer, beat together your sugars and cubed butter. Add in the eggs, one at a time, not adding the next until the first is fully incorporated, then add in the peanut butter and vanilla, mixing until well combined. In another bowl, whisk together your flour, baking soda, salt, and cinnamon. Gradually add the flour mixture to the peanut butter mixture, mixing until just moistened. Fold in the chopped nuts. Cover the bowl with plastic wrap and refrigerate for at least 1 hour - this is key, as the dough will be too soft to bake until after it has chilled.
  2. Preheat your oven to 325 degrees F. Line your baking sheets with parchment paper and place 2-tablespoon sized scoops of dough about 2 inch apart on the sheets (I highly recommend using a cookie scoop so you handle the dough as little as possible). Lots of people like to roll their peanut butter cookies in sugar, but I find this to be annoying and messy, so I just like to sprinkle it on top, but you can roll if that's what you like to do. After you've sprinkled all of your cookies with sugar (or hey, you can use sea salt, too), make a criss-cross mark with a fork, pressing down ever so gently, then bake for 10-12 minutes, until just set but not browned. Allow to cool before moving to another surface.
Recipe by The Crepes of Wrath at