Were good, light and fluffy. I am not a huge peanut butter person but had a craving. This was good enough to satisfy my taste. However, if I was looking for a really peanut buttery cookie, this would not do it. Stayed soft for about a week after.

Reviewed On: Jun. 2, 2009

very good. i doubled this recipe. i used raspberry jam instead and i cooked them for 5 minutes, took them out, did the thumbprints, put the jam in, and placed them back in the oven for 10 min. I cooked them at 300 instead of 350 so the jam didnt run over. Instead of walnuts, I made a glaze from 2/3 c. confectioners sugar and 2 Tbsp. Milk. This made it really good. Overall a really nice recipe.

Reviewed On: May 31, 2009

These cookies are a hit! I added 2 Tablespoons of Milk, 1 c. Pecans, only did 1/2 c. white and 1/2 c. brown sugar because I had sweetened coconut. They were the lightest and fluffiest cookies I have ever eaten. I accidentally added an extra half cup of coconut but the result was still great.

Reviewed On: May 11, 2009