Reviewed: Nov. 18, 2008

I enjoyed this recipe and so did my family. I followed suggestions from other reviewers and cut the sugar back to 1 1/2 cups. I also used natural peanut butter. I thought the dough was dry and was slightly challenging to work with but the end result was great. I made balls of dough and rolled them in white sugar before placing on a cookie sheet. I made fork depressions and baked for only 10 minutes. They do not turn golden brown, but take them out as they are done! They were very crumbly right out of the oven, but after they cool they stay together.

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Mary Smith

Cooking Level: Intermediate

Home Town: Perkasie, Pennsylvania, USA

Living In: Rockford, Illinois, USA

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Reviewed: Nov. 18, 2008

wicked recipe!

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Marie

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

I tried this recipe and consider myself a very experienced baker, and by far one of the worse peanut butter cookie recipes I've ever tried. They were too crisp, because of the no flour. Not like a true cookie, more like a thin sugar cookie. If you like a true substance cookie this recipe is not for you.

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Kristen

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Reviewed: Nov. 2, 2008

My husband has Celiac Disease & can't have any wheat...so this recipe is good since it has no flour. Even more the cookies taste great! He took them to work & they asked for more!

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 23, 2008

These cookies were the best! I loved them! They're so easy to make and they have the best taste!!! Though, if you don't cook them long enough they're kind of crumbly. But I cook them for about 14 minutes and they're SOO GOOD!!!!!!!!!!!

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tuliipiie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hawaii Kai, Hawaii, USA

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Reviewed: Oct. 20, 2008

This recipe makes the best peanut butter cookies I have ever had. I was a little concerned by the lack of flour and the few ingredients, but I made it exactly as the instructions say (although I used reduced-fat Jif) and it turned out great. If you like chewy cookies, this is a good recipe. I like that there is no extra butter in the recipe, and it is so simple.

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baldwicb

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Reviewed: Oct. 19, 2008

super easy, super good. cookies came out too sweet otherwise a 5 star recipe. will definitely make again using only 1 1/2 or 1 c. of sugar. fyi, i used smuckers all natural pb.

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mchujm26

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Reviewed: Oct. 14, 2008

These cookies tasted good, but the consistency was just dreadful. I dont know if it is because I used natural peanut butter, but they were crumbly from the beginning. I could barely keep them together enough to put on the cookie sheet. I made 24 cookies, and then could not stand it anymore and pitched the rest of the dough.

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Snookies

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Oct. 12, 2008

This recipe is odd, and flourless. The dough is tasty, but I have had better. I would recommend cookie for only 5 minutes.

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Aych

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Reviewed: Oct. 11, 2008

Wow, I cannot believe this recipe got such good reviews! I did not care for it. And I am a peanut butter freak. Wayyyy too sugary. In fact, the cookies were gritty. It was like a spoonful of peanut butter with too much sugar. I will never make these again and next time I find a recipe that looks too good to be true, I think I'll assume that it is.

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valmarie

Cooking Level: Beginning

Home Town: Bloomingdale, Illinois, USA

Living In: Mcallen, Texas, USA

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Reviewed: Oct. 10, 2008

These were very tasty!!! They were a bit crumbly so I had to let them sit for a while...which was very torturous!

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Oct. 3, 2008

I was a skeptic... but these are truly delicious cookies! I used a whole 18oz. jar of reduced fat jif. They turned out perfect...crispy at the edges & chewy in the middle.

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Oct. 2, 2008

Very good, i used crunchy pb and it was awesome!

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michelle Lee

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Reviewed: Sep. 29, 2008

I just tried these, and they were very easy... However, they break apart, so if you are making them for children, you may want to kick them out to the lawn to eat them. The taste was ok, but VERY sweet for me personally. I wouldn't make these again, since they did not impress me much...

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HI6100

Cooking Level: Expert

Living In: Dearborn, Michigan, USA

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Reviewed: Sep. 28, 2008

This is the most peanut-buttery peanut butter cookie I've ever eaten! This is definitely for peanut butter lovers. The recipe is super simple, quick and tasty. The cookies are pretty dense, but soft and moist. Yum!

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EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Sep. 28, 2008

I can't believe how great these cookies turned out!! I would've never thought that using just 3 ingredients would make such awesome, chewy cookies. My family loves them & they're easy enough for my 3 girls to make them.

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AYZIASHA

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

These were some of the best peanut butter cookies I have ever made. I used all natural peanut butter as some other reviews had suggested. I do not think that the other kinds would have made them this good. I also added some choc chips and peanut butter chips. yummy!

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apottsluv2cook

Cooking Level: Intermediate

Living In: Tinton Falls, New Jersey, USA

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Reviewed: Sep. 22, 2008

My 5 year old son and I just made these and they live up to their name!!! He did everything but beat in the egg super easy recipe. They are being eaten faster than we can bake them. I cut the recipe into 24 servings but used 1 tsp. vanilla, pinch of salt, 1 whole egg, 1 1/3 cup PB and White Sugar oh and 1 1/3 tsp. baking powder. I baked them for 8 minutes at 350. And I didn't coat them in sugar beforehand be sure to have a nice tall glass of milk. Very impressed with this recipe LOVE IT!!!

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Abra

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

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Reviewed: Sep. 21, 2008

These cookies will not look done after 8 to 10 minutes. Take them out anyway. If you don't, they will proceed to melt into a puddle of goo and then burn. What you'll get after 8 to 10 minutes are big, crumbly pieces of semi-baked dough. They're edible, but they're far from the best cookies ever.

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Kayu

Cooking Level: Beginning

Living In: Bainbridge Island, Washington, USA

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Reviewed: Sep. 20, 2008

I did not care for this recipe at all. The cookies were way too sugary and fell apart easily. I used natural peanut butter, so I can't even imagine how sweet they would be with your average jiffy-type peanut butter.

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TICKLEB270

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Best Peanut Butter Cookies Ever

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