Peanut Butter Sandies
Indulge in the irresistible charm of Peanut Butter Sandies, a melt-in-your-mouth cookie that combines rich, creamy peanut butter with the buttery texture of a classic sand cookie. These crumbly delights are lightly golden on the edges and rolled in a generous coating of powdered sugar for a sweet and delicate finish. Perfected with a signature crisscross fork pattern, these cookies are as visually appealing as they are delicious. With just 20 minutes of prep and 12 minutes of baking time, this easy recipe yields 24 soft yet subtly crisp cookies ideal for sharing at holiday gatherings or adding sweetness to everyday moments. Whether you’re a peanut butter lover or a cookie enthusiast, these Peanut Butter Sandies deliver the ultimate comfort in every bite.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 120 grams granulated sugar
- 50 grams light brown sugar
- 200 grams peanut butter (creamy, unsweetened is recommended)
- 2 teaspoons pure vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 100 grams powdered sugar (for coating)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the peanut butter and vanilla extract. Mix until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball with the back of a fork in a crisscross pattern to create the classic peanut butter cookie design.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain soft and crumbly.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cookies are fully cooled, roll them generously in powdered sugar until well coated.
Store the Peanut Butter Sandies in an airtight container at room temperature for up to a week, or enjoy them freshly baked!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
