Reviewed: May 16, 2012

These are so good! And so easy to make. Since I've found this recipe a week ago I have made these 3 times. Also great for people with gluten intolerance.

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Reviewer:

Carrie Yang

Reviewed: May 9, 2012

I needed a little treat so I just made 1/4 batch (yes with 1/2 an egg)! Tasty but a little different without the flour. I would make them again. I would say they are VERY sweet - you need a huge glass of milk with them and probably should eat a head of broccoli after! I used slightly less than the sugar called for, but still a little too sweet - this may have been because of the pb I used. Thanks for the recipe!

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Reviewer:

mindy

Home Town: New Haven, Connecticut, USA

Living In: London, Greater London, England, U.K.

Reviewed: May 1, 2012

Excellent recipe! Easy to follow, low cost (we had all of the ingredients on hand), and very tasty. If you are not a fan of sugar (I am one of those) reduce the amount of sugar you use to about 1cup to 1 1/2 cups. My husband loves the cookies super sweet. But I think I will cut down on the sugar next time. The cookies are very good with a nice cold glass of milk!

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Reviewer:

vmj0001

Reviewed: Apr. 30, 2012

Been making these for years, bake only 10 min exactly. or they will turn hard. Also use brown sugar for softer cookies, white sugar for crispier cookies. add choc chips if desired

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Reviewer:

ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

Reviewed: Apr. 13, 2012

this recipe is great! i loved it! i changed it up a little bit the second time i made them (which proves that it was amazing) because i didnt have all the ingredients.. namely sugar. i used 3/4 caster sugar and 1/4 icing sugar, adn instead of normal peanut butter, i used crunchy peanut butter. it was awsome!

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Reviewer:

kay kay

Reviewed: Apr. 3, 2012

I'll admit I was skeptical about this recipe as well as intrigued, but it turned out as promised. I made these to take to my sister's house for Easter. She is trying to eat gluten-free and this seemed like a good recipe to test. I baked them for 10 min. and they came out soft and chewy. I also followed the advice of other reviewers and substituted half of the white sugar with brown sugar. A big thumbs up.

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Reviewer:

shawn02

Reviewed: Apr. 1, 2012

Truly the best peanut butter cookies ever. They have a nice, crumbly texture. I reduced the sugar by half a cup and they were perfect. The whole family loved these. I will be making these often.

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