Peanut Butter Sandies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
5 dozen

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Prepare baking sheets with parchment paper or with a light coating of cooking spray.
  3. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
  4. 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.
  5. Beat or stir in the dry ingredients until fully incorporated.
  6. 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.
  7. 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.
  8. These can be stored in an airtight container for up to a week.
  9. You can also freeze the raw dough and defrost in the fridge later.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a