I've made these for years, and almost always just bake them without pressing down, then push a chocolate kiss into them as soon as they come out of the oven.
A note to the reviewer who had trouble with crumbling. I've learned that this recipe has to be made with brand name/high quality peanut butter. They can turn out either crumbly or like hockey pucks, otherwise! I cannot taste an appreciable difference in most peanut butters, but I do know that there is *something* different, and that difference makes a big difference in these cookies. Some store brand etc. pbs will work, but it's hit-&-miss, trial-&-error to figure out which will and which won't. It's easier to me to just make sure I've got Jif or something comparable on hand to make these.
Was this review helpful?
120 users found this review helpful
I've made these for years, and almost always just bake them without pressing down, then push a...