Peach Pecan Cake Mix Cobbler

Home » Desserts » Peach Pecan Cake Mix Cobbler

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

Author: Mandy Rivers | Published: 7/30/26

This type of cobbler is my absolute favorite - and the fact that it's one of those "dump and go" recipes makes it even better!

I've never loved some types of traditional fruit cobblers. Sometimes the dough is too "doughy" for me. I'd almost rather use a pie pastry on top (and if I'm gonna do that, I'll just make pie!).

Does the fact that I prefer this type of cobbler put me at risk of getting my "southern card" taken away?? I hope not! 

Now, you're probably going to look at the ingredients and wonder about a few so I'll explain a lot below. Y'all know me... I overthink everything and nerd-out on recipes.

You're probably already wondering about substitutions too and I'll get into that also!

I've made this six ways from Sunday and can tell you, these exact ingredients yield what I think is the absolute best version of cake mix cobbler (from sweetness to consistency).

INGREDIENTS FOR CAKE MIX COBBLER EXPLAINED

• CANNED PEACHES - Because canned peach slices are large, not a lot fit in a can (a lot of empty volume in the can) - this is why we need TWO cans.
• PEACH PIE FILLING - The thick, sweet and seasoned pie filling creates the perfect base for the cobbler so you won't need to add anything.
• YELLOW CAKE MIX - Yellow cake mixes (not vanilla) taste like the old "Butternut" or "Vanilla and Butter Nut" extract which is a flavor I love AND it goes perfectly with the pecans.
• CHOPPED PECANS - The nuts give the topping a texture similar to a baked fruit "crisp" and pair perfectly with the soft peaches.
• MELTED BUTTER - Because butter make everything better.

10 FAQ ON PECAN PEACH CAKE MIX COBBLER 

1. Do I use peaches in heavy syrup or juice?  It's entirely up to you! 

2. Why do we drain one can of peaches?  The base mixture will be too soupy otherwise.

3. Can I use different canned fruit or pie filling?  Of course! Change things up however you like! 

4. How can I make this with fresh or frozen peaches?  I haven't done it myself but my best guess would be to add 4 cups diced peaches in place of the canned peaches.

5. What if I don't have pie filling? Again, I'm guessing here, but I would combine 2 cups diced peaches with 1/4 cup sugar, some warm spices (cinnamon, nutmeg, etc.) and 2 teaspoons cornstarch (plus the canned peaches).

6. Can I use other nuts?  Of course! I imagine walnuts would be great in this!

7. Can I omit the pecans?  Yes (but please don't because pecans and peaches just go so perfectly together!)

8. What brand cake mix should I use?  For this recipe, size doesn't matter (volume) so use whichever yellow cake mix you like!

9. Can I use vanilla or Golden Butter cake mix?  Yes! I prefer the specific taste of "yellow" cake mixes but use whatever you have or like best!

10. Do I prepare the cake mix?  No, just sprinkle the dry mix on top of the fruit.

MORE CAKE MIX RECIPES TO TRY!

White Chocolate Berry Bundt Cake - Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake. 

Butterscotch Crunch Cake Bars - An easy snack cake made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans that's the perfect easy dessert!

Impossible 5-Ingredient Chocolate Cake - An easy chocolate bundt cake recipe that's moist, fudgy and decadent made with just five ingredients. 

Cherry Danish Cake - A semi-homemade cake dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds. 

White Wine Cake - Brown sugar, cinnamon and white wine transform an ordinary cake mix into an indulgent, super moist bundt soaked in a simple wine glaze. 

Peach Pecan Cake Mix Cobbler

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

Ingredients

• 2 15-oz cans sliced peaches
• 1 21-oz can peach pie filling
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 stick butter (1/2 cup), melted

Instructions

1. Preheat oven to 350 degrees.
2. Drain one can of peaches then add both cans to a glass or ceramic 13x9 baking dish (you can use metal but you'll want to spray with cooking spray and mix/cut the peaches in a bowl before pouring into the pan).
3. Cut peaches into bite-sized pieces. I just cut each slice with a paring knife right from the dish.
4. Add pie filling to peaches then stir well.
5. Sprinkle dry cake mix evenly over peaches then top with pecans.
6. Drizzle butter evenly over pecans then bake at 350 degrees for 45-50 minutes or until bubbly around the edges and cake layer is starting to brown.
7. Let rest at least 20 minutes so peach filling can thicken a bit.
8. Store, covered, at room temperature for 3-4 days or refrigerated up to one week.

Notes

• You don't have to cut the peaches - I just do it so that they are more evenly distributed and bite-size.
• See article above for notes on ingredients and FAQ.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/peach-pecan-cake-mix-cobbler.html

Images and text © South Your Mouth LLC 2026

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Butterscotch Crunch Cake Bars

Home » Desserts » Butterscotch Crunch Cake Bars

An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!

Author: Mandy Rivers | Created: 7/22/26

This easy dessert satisfies so many of my snack cravings! It's sweet (obviously) but we finish it with a sprinkling of salt that really brings out the pecans and balances all the sweet ingredients!

It's glorious while it's warm but I especially love it the next day when the butterscotch chips have firmed up because then we get amazing contrasts in texture with the soft cake-bar base and the crunchiness from both the pecans and the butterscotch morsels!

Be warned, though... if you're a butterscotch fiend like me, you will not be able to stay out of these!

AND I MIGHT BE LOSING IT...

My whole life, butterscotch has given me the warm-and-fuzzies. I have an entire set of memories about butterscotch milkshakes that I must have dreamed up because, according to Mama, they never happened. Leave it to me to have an entire fantasy life around food.

I would have bet a month's pay that this was real. I can remember going with Mama to get her hair done every month then going to Fat Boy's afterwards to get butterscotch milkshakes. Any West Columbia people remember when J.B. White's had that hair salon in Woodberry Plaza?? Anyway, I was talking about it one day and Mama said it never happened because she doesn't like butterscotch (so she would never have ordered me a butterscotch anything) and we never stopped for milkshakes. Ever.

Ummm... what?? I can vividly remember sitting in that green '78 Silverado with the saddle blanket seat cover, sucking down butterscotch milkshakes. Like VIVIDLY remember. Me and Barbara Mandrell would sing our hearts out the whole way home while I sucked the air out the bottom of my styrofoam cup.

But... evidently I made it up so, hey maybe I should write that book because I clearly have an active imagination! 

Well, aside from my make-believe memories of butterscotch milkshakes, those classic Magic Cookie Bars (sometimes called Hello Dollies and 7-Layer Bars) were some of my absolute favorites too! I can remember sneaking into the kitchen to snag a square.

Some modern recipes replace the butterscotch morsels with peanut butter but, I'm here to tell you, the two do not compare. That butterscotch just hits different and my LORD, it's good stuff!

Wait a minute, though... if Mama didn't like butterscotch then why did she always make the Magic Cookie Bars??? Hmmmm... I can't be hallucinating about both of those things. Probably.

CHANGE IT UP

This recipe can be used with all sorts of flavor combinations! Here are some of the variations I have made and a few I think sound good!

• Lemon - Lemon cake and pudding, white chocolate chips, macadamia nuts
• Chocolate  - Chocolate cake and pudding, chocolate chips, walnuts
• Pistachio - White cake, pistachio pudding, white chocolate chips, pistachios
• Peanut Butter - Yellow cake, vanilla pudding, peanut butter morsels, peanuts
• Chocolate Peanut Butter- Chocolate cake and pudding, peanut butter morsels & chocolate chips
• German Chocolate - Chocolate cake and pudding, butterscotch chips, pecans & coconut

Make it however you like! Just have about 2 cups chips/morsels and 1 cup nuts/coconut

FAQ ON BUTTERSCOTCH CRUNCH CAKE BARS

1. What brand and size cake mix to use?  The brand doesn't matter BUT you need to make sure you have a 15.25-oz box (some brands are only about 13 oz).
2. Can I use sugar-free pudding mix?  Absolutely! 
3. Why don't you use butterscotch pudding?  I have - and I like it! - but I like it better with the yellow cake mix.
4. Can I use other flavors?  YES! See the section above.
5. How long do these stay fresh?  I've never had any last longer than 3-4 days but I would guess these will stay lovely well beyond that so long as they are store in an air-tight container.
6. Can these be frozen?  Yes, ma'am! These freeze very well up to 6 months and only need to be thawed to eat.
7. Are they called butterscotch morsels or chips?  Heck if I know. These two words seem to be used interchangeably in the baking world.

MORE CAKE MIX RECIPES TO TRY!

White Chocolate Berry Bundt Cake - Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake. 

Honey Bun Cake - An easy cake recipe with all the classic flavors of a honey bun made with a doctored up cake mix, cinnamon and brown sugar. 

Impossible 5-Ingredient Chocolate Cake - An easy chocolate bundt cake recipe that's moist, fudgy and decadent made with just five ingredients. 

Cherry Danish Cake - A semi-homemade cake dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds. 

White Wine Cake - Brown sugar, cinnamon and white wine transform an ordinary cake mix into an indulgent, super moist bundt soaked in a simple wine glaze. 

Recipe for Butterscotch Crunch Cake Bars

Butterscotch Crunch Cake Bars

Yield: 12 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!

Ingredients

• 1 15.25-oz yellow cake mix
• 1 3.4-oz instant vanilla pudding mix
• 3/4 cup vegetable oil
• 1/4 cup milk
• 2 eggs
• 1 11-oz bag butterscotch chips
• 1 1/4 cup chopped pecans
• Pinch of salt

Instructions

1. Preheat oven to 350 degrees. Spray the bottom and sides of a 13x9 pan with cooking spray; set aside.
2. Combine oil, milk and eggs in a bowl then stir until eggs are mixed in well. 3/4 c. oil, 1/4 c. milk, 2 eggs
3. Add cake mix and pudding mix to wet ingredients then stir until well combined (some small lumps are OK).
4. Spread batter in the bottom of prepared pan.
5. Top batter evenly with butterscotch chips then pecans. Sprinkle a hefty pinch of salt on top then bake for 25 minutes or until set in the middle and sides are starting to brown. 1 bag chips, 1 c. pecans, salt
6. Remove from oven then cool at least 15 minutes. Serve warm or let cool completely then cut into squares.
7. Store in an air-tight container up to 5 days.

Notes

• The cake batter will be thick but a sturdy spoon will mix it just fine. Feel free to use a hand-held mixer or your stand mixer with the paddle attachment. 
• Use a 4-serving box of instant pudding (sugar-free and some brands weigh less than 3.4-oz).
• Be sure to check out the post above the recipe card for substitutions, variations and FAQ.
• You can skip the salt if using other flavor variations above (the salt really only helps with the super sweet butterscotch and unsalted pecans).

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/butterscotch-crunch-cake-bars.html

Images and text © South Your Mouth LLC 2026

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Date Nut Snack Cake

Home » Desserts » Date Nut Snack Cake

An old-fashioned recipe for chewy, chunky snacking cake squares made with pecans or walnuts, dates and simple ingredients!

Author: Mandy Rivers | Published: 6/28/26

This is a recipe I have loved my entire life. The texture is unlike anything else I've had... the cake to date/nut ratio is about even so every bite is chunky and chewy in the best way!

There's only one cup of flour in the batter but we get a sort of baked meringue thing going on from the eggs which also adds to the chewiness (I'll get into that in a minute). 

Mama would keep these in the freezer to be pulled out if company stopped by or when any of us was craving something sweet. She had two mini bundt pans and would sometimes divide the batter between them. They were the cutest little things to set on a pretty plate.

I think we might have called this a "Christmas cake" when I was growing up. Or maybe I just think that because we always had them around during the holidays?? They're a great stand-in for fruit cakes. They keep well and are sturdy but don't have all the candied fruit some folks don't like.

This was the thing we dropped off when somebody had a baby, someone passed away or other such occasions. Through the years, so many people have told me that having this cake to set out was worth 10 frozen casseroles because, even when we've just had a baby or a funeral, we Southern women still feel like we have to roll out the hospitality and be good hostesses.

I had no idea what I was doing when I brought Baby Girl home from the hospital. I was completely overwhelmed and, in hindsight, probably had some baby-blues going on. Mama had left me one of these and I would stand at the counter with tears in my eyes and carve off little squares because something about this cake just makes me feel cared for, like everything's gonna be OK. Yep, reading this back to myself, I 100% had post-partum depression... who cries while their eating cake??

The first time I made this myself, I had to ask Mama if her recipe was written down right because there's no butter or oil in it. Mama's notorious for writing recipes wrong so I had my doubts, but I made it anyway. I stood corrected, she had written it down correctly. The cake was exactly like I remembered it. 

Her recipe also read to use a full POUND of dates and another full POUND of pecans. I didn't even bother asking her about that because I knew that couldn't be correct.

You have to watch her. Her "it's good enough", "too bad, so sad" personality comes through when penning recipes. I guess all those times she told me, "you better figure it out" paid off because I can, it seems, usually figure stuff out.

WHY THIS WORKS WITHOUT OIL OR BUTTER

As I learned when I first developed my Crackle-Top Fudge Brownies, whipping the eggs with sugar until they are glossy and pale yellow (called "foaming the eggs"), creates a base for batter that makes it moist and chewy. An added bonus is that anything you mix in the batter will stay put and not sink to the bottom (perfect for this recipe with all the dates and pecans!).

I also think there's plenty of fat in 4 whole eggs which is probably enough to work in a small batch recipe like this.

6 FAQ ON PECAN DATE SNACK CAKE

1. If starting with whole dates, how much do I need?  One 10-oz carton of dried, whole dates yields 2 cups diced.

2. Can I substitute other nuts?  Yes! Walnuts are amazing in this. 

3. What if I don't like dates?  Maybe don't make a date-nut cake?? Just kidding! You can use raisins, chopped candied cherries or dried cranberries. 

4. Can I double the recipe?  Absolutely! Bake in a 13x9 metal baking dish and cook the same amount of time.

5. Would it be OK to add coconut?  Sure! I'd use 1 cup of sweetened flaked coconut.

6. Can I use a glass baking dish? Metal is always best for baking (see section below) but if you only have glass, reduce the heat to 300 degrees and cook 5 minutes longer.

WHY METAL IS BETTER WHEN BAKING

Uneven Baking: Glass and ceramic are better insulators than metal. It takes longer for the heat to transfer through them but when it does, it traps the heat in, overcooking the sides and bottom before the center can catch up.

Texture & Rise: Because the edges cook and harden so quickly, the center often domes up or collapses, resulting in an uneven cake structure.

Residual Cooking: Metal pans cool down quickly when removed from the oven, but glass and ceramic hold onto heat, causing cakes to continue baking and potentially dry out by the time they're cool.

Recipe for Date Nut Snack Cake

If you enjoy cakes like this, try my Pecan Pie Cake and Old-Fashioned Raisin Cake too!

Date Nut Snack Cake

Yield: 16 Squares

Author: Mandy Rivers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

An old-fashioned recipe for chewy, chunky snacking cake squares made with pecans or walnuts, dates and simple ingredients perfect with coffee and hot tea!

Ingredients

• 2 cups diced pitted dates
• 2 cups chopped pecans
• 4 cold eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour

Instructions

1. Preheat oven to 325 degrees. Spray an 8x8 or 9x9 metal pan with cooking spray or rub with butter OR line pan with parchment paper or aluminum foil first then apply cooking spray or butter (so you can lift the whole cake out of the pan if desired).
2. Add eggs, sugar and vanilla to a mixing bowl or stand mixer fitted with a whisk attachment. Mix on low until well combined then increase speed to medium-high and whip 4 minutes or until pale yellow and glossy.
3. Mix in baking powder and salt then add flour. Mix on low speed until just combined and no dry flour is present.
4. Stir in dates and pecans then pour batter into prepared pan. Bake at 325 45-55 minutes or until light golden brown and set in the middle.
5. Cool in pan completely then cut into 12 squares.

Notes

• I recommend cutting into 16 squares. I cut the batch pictured here into 9 squares before remembering how rich and dense these are.
• Cut into 36 squares for serving on a cookie platter or dessert tray.
• See FAQ above the recipe card for more info.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/date-nut-snack-cake.html

Images and text © South Your Mouth LLC 2026

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Easy No-Bake Dessert Recipes

With everything from patriotic favorites to cherished family recipes, this collection of no-bake desserts has something for every occasion.

Each link will take you to a printable recipe with plenty of photos so you can see which one you'd like to try first!

1. Red, White & Blue Cheesecake Salad - This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling. 

2. Chocolate Nutter Butter Icebox Cake - A layered dessert recipe with chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

3. Strawberry Cheesecake Lasagna - A show-stopping no-bake dessert recipe with graham crackers layered between an easy cheesecake filling and fresh strawberries. 

4. Easy Southern Banana Pudding - A quick and easy recipe for banana pudding using instant vanilla pudding and whipped topping you can whip up without turning on the stove.

5. Paula Deen’s Banana Pudding - An iconic recipe using Chessmen cookies, cream cheese and sweetened condensed milk that's a new classic for a reason - it's insanely delicious! 

6. Strawberry Shortcake Dessert - An easy recipe for a Strawberry Shortcake layered dessert made in a 13x9 dish perfect for potluck dinners, cookouts or family gatherings! 

7. Italian Bakeless Cake - A layered dessert with vanilla wafers and creamy pineapple “pudding” made with sweetened condensed milk and lemon juice topped with cool whip, coconut, cherries and pecans. 

8. Fried Ice Cream Cake Dessert - An easy, unique frozen dessert recipe with whipped vanilla ice cream layered between crunchy, buttery crushed cornflakes that's JUST like Mexican fried ice cream. 

9. Black Forest Oreo Dessert - A decadent no-bake icebox dessert layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make! 

10. Nutter Butter Banana Pudding - A banana pudding recipe made with Nutter Butter cookies, bananas, vanilla pudding and layers of peanut butter ripples for the perfect no-bake icebox dessert! 

Peanut Butter Sandies

Home » Cookies » Peanut Butter Sandies

The ultimate peanut butter cookie that melts in your mouth like tender-crisp shortbread, chocked full of peanut butter morsels and sprinkled lightly with kosher salt and sugar.

Mama is the biggest peanut butter cookie fan I've ever known. I'd be willing to wager money that she's tried more recipes than anyone else I know. Maybe on earth.

Through all her experimenting and recipe testing over the years, she's never found The One. You know? That one best recipe that hits all the notes. Maybe that's why she's always trying new recipes. She'd never found The One.

Until she did. Well, she found something pretty dang close. She stumbled upon a New York Times recipe (was not happy that she had to buy a subscription to view it online), made it and liked it a lot.

She liked it a lot - more than most others she had tried - but it wasn't quite perfect yet so she made a few more batches, tweaking as she went.

The original recipe uses unsweetened peanut butter, unsalted "cultured" butter (whatever that is) and has no leavening agents or vanilla.

She kept at it until she landed on this final recipe, added peanut butter morsels and WHAM-O finally made the perfect peanut butter cookie.

These cookies are very much like Pecan Sandies, in that they have a shortbread vibe. They sort of melt in your mouth in the best way. There is a tiny pinch of sugar and salt on top that makes them "sandy" too.

And those few crystals of sugar and salt on top really wake up your taste buds! The kosher salt signals your brain make your mouth water so that tender-crisp crumb will literally melt in your mouth.

Mama went all in and added peanut butter morsels and I am HERE FOR IT! The morsels add another element to the texture and the flavor and I think the cookies are all the better for them!

3 FAQ ON THE PEANUT BUTTER

1 - What type of peanut butter should I use?  Only use "traditional" peanut butter (Jif, Skippy, Peter Pan, etc.). You might be able to use "natural" peanut butter but I haven't tested it so I can't confirm the results would be the same.

2 - Which brand of peanut butter is best in this recipe?  I am a die-hard Jif peanut butter fan and have literally never baked with anything else. I can't say which is best in this recipe but I know Jif is awesome!

3 - Can I use crunchy peanut butter?  Yes! But if you do, increase the amount by 2 tablespoons. 

OTHER FAQ ON PEANUT BUTTER SANDIES

1 - What is the point of sprinkling on the salt/sugar combo?  There are two really! The most important is that the crystals will really "wake up" your taste buds when you take a bite, activating the sweet and salty flavor receptors simultaneously. The sprinkling also helps prevent the fork from sticking to the dough when making the crosshatch pattern.

2 - What if I don't have parchment paper or baking mats?  You can use aluminum foil. Because these cookies are so much like shortbread, we need to be able move them from the pan before they completely cool without disturbing them much. They can crumble if disturbed before they have set but may dry out if left to cool on the hot pan.

3 - Salted or unsalted butter?  Real, salted butter in this. TIP: if a recipe doesn't specify to use unsalted butter, it is has been written to use regular, salted butter.

4 - Can I add chopped peanuts?  Heck yes! I'd add about 1 cup of finely chopped roasted peanuts.

5 - Can I omit the peanut butter morsels?  Yes, you surely can.

6 - Can I substitute chocolate chips or other flavors of morsels?  Also yes! I haven't but I'm sure chocolate chips or butterscotch morsels would be lovely.

MORE PEANUT BUTTER RECIPES TO TRY

Nanny's Peanut Butter Cream Pie - A simple no-bake peanut butter pie recipe that's silky smooth, luxuriously rich and packed with peanut butter flavor.  

Peanut Butter Chocolate Frito Munch - A quick 4-ingredient sweet and salty recipe of Fritos corn chips and chocolate morsels covered in white chocolate and peanut butter. 

Nutter Butter Icebox Cake - A layered dessert recipe with chocolate pudding, peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

Fluffernutter Squares - Super easy no-bake bars with peanut butter and mini marshmallows that will leave you craving more! 

Peanut Butter Buckeye Brownie Cheesecake - No-bake peanut butter cheesecake layered between brownie chunks and hot fudge sauce with peanut butter cups on top.

Recipe for Peanut Butter Sandies

Peanut Butter Sandies

Yield: 38 Cookies (approx)

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

The ultimate peanut butter cookie that melts in your mouth like tender-crisp shortbread, chocked full of peanut butter morsels and sprinkled lightly with kosher salt and sugar.

Ingredients

• 1 cup butter, at room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 cups creamy peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 10-oz bag peanut butter morsels (about 1.5 cups)
• Kosher salt and sugar for sprinkling

Instructions

1. Preheat oven to 350 degrees. Line a baking pan with parchment paper or baking mat.
2. With the paddle attachment of a stand mixer or a traditional hand-held mixer, cream the butter and sugars until smooth and fluffy, (about 3 minutes). 1 c. butter, 3/4 c. each sugar and brown sugar
3. Add peanut butter, eggs and vanilla then mix until well incorporated. 2 c. peanut butter, 2 eggs, 1 tsp vanilla 
4. Add flour and baking soda then mix until well combined. 2 c. flour, 1 tsp baking soda
5. Mix in peanut butter morsels.
6. Using a medium cookie scoop (1.25-oz capacity), scoop dough onto prepared pan about 2 inches apart.
7. Combine equal parts kosher salt and sugar (about 1 tablespoon each) in a small bowl then stir well. Sprinkle each cookie with a pinch of the salt/sugar combo.
8. Using the tines of a standard dinner fork, press down slightly on each cookie then rotate 90 degrees and make another indentation, ultimately pressing the rounded tops of the cookies down but not flattening them so much that they spread.
9. Bake at 350 degrees 12 to 15 minutes, until cookies are just starting to brown on the bottom edges. Remove from oven, let cool 1-2 minutes then carefully lift or slide off baking pans then cool completely.
10. Once cool, store in an air-tight container up to one week.

Notes

• You can bake 2 pans at once if using convection mode on your oven. Reduce oven temp to 325 degrees, bake on the center two racks and rotate pans halfway through cooking.
• I use real, salted butter in this (and all my recipes).
• Aluminum foil can be used instead of parchment paper.
• Light or dark brown sugar can be used.
• See article above for TIPS and FAQ.

https://www.southyourmouth.com/2026/04/peanut-butter-sandies.html

Images and text © South Your Mouth LLC 2026

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