Salty Sweet Peanut Butter Sandies Recipes

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SALTY-SWEET PEANUT BUTTER SANDIES



Salty-Sweet Peanut Butter Sandies image

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.

Provided by Julia Moskin

Categories     snack, cookies and bars, dessert

Time 1h

Yield 3 to 4 dozen

Number Of Ingredients 8

1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
3/4 cup/150 grams granulated sugar
3/4 cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)

Steps:

  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
  • Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
  • 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.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 9 grams, TransFat 0 grams

SLICE AND BAKE PEANUT BUTTER SANDIES



Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 24 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.

PEANUT BUTTER SANDIES



Peanut Butter Sandies image

Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time.

Provided by justcallmetoni

Categories     Drop Cookies

Time 22m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon)
1/2 cup chunky peanut butter
1/2 cup canola oil
6 tablespoons unsweetened butter, softened
1 large egg
1 1/2 teaspoons vanilla
1/4 cup peanuts, chopped (optional)

Steps:

  • Preheat the oven to 350°.
  • Prepare baking sheets with parchment paper or with a light coating of cooking spray.
  • In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
  • In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
  • Beat or stir in the dry ingredients until fully incorporated.
  • Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
  • Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
  • These can be stored in an airtight container for up to a week.
  • You can also freeze the raw dough and defrost in the fridge later.

Nutrition Facts : Calories 69.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 6.6, Sodium 46.8, Carbohydrate 7.3, Fiber 0.3, Sugar 3.7, Protein 1.1

SALTY-SWEET PEANUT TREAT



Salty-Sweet Peanut Treat image

Who knew slow-cooking could transform chocolate, peanuts and pretzels? When the clusters are done, we tuck them into mini muffin papers for a takeaway treat. -Elizabeth Godecke, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 6 dozen.

Number Of Ingredients 5

24 ounces milk chocolate, coarsely chopped
2 cups salted peanuts
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups crushed pretzels

Steps:

  • In a 3-qt. slow cooker, combine chocolate, peanuts and brown sugar. Cook, covered, on low, stirring halfway through cooking, until chocolate is melted, about 1 hour. Stir in vanilla. Add pretzels; stir to combine. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

SALTY-SWEET PEANUT BUTTER SANDIES



Salty-Sweet Peanut Butter Sandies image

Number Of Ingredients 7

2 sticks unsalted butter
3/4 cups granulated sugar
3/4 cup cups light brown sugar
1 teaspoon kosher salt
2 cups unsweetened peanutbutter, creamy or chunky
2 eggs
2 cups flour

Steps:

  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
  • Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
  • 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. NOTES

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