Reviewed: Nov. 16, 2009

Love this recipe. i did make a few changes to it. I use peanut butter instead of butter and add flax seed. I also added chocolate chips and used soy milk instead of cow's milk. They were yummy!

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amanda

Cooking Level: Intermediate

Home Town: Arcata, California, USA

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Reviewed: Nov. 4, 2009

Fabulous! I added more peanut butter & a cup of peanut butter chips and I'll definately make this time and time again!

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Stacey

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Reviewed: Oct. 12, 2009

I made a few tweaks due to lack of ingredients: I added 2 parts of butter and one of margarine, because I ran out of butter. I added 2 tablespoons of chocolate syrup, since I didn't have cocoa powder and added chocolate chips. Something went wrong. Tastewise, they were pretty bland. And they expanded a lot and it was hard to place them in the cooling rack, so a few fell apart. Next time I'll stick to the recipe as is.

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Chester

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Great base recipe. However, I doubled up on cocoa, milk, vanilla and peanut butter. I also added white chocolate chips. These cookies are dynomite! Cake like and moist! Everyone is giving rave reviews! My boyfriend is allergic to eggs and lactose intolorent so I also used lactose free milk. yum yum yum!

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sammeesamm

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Reviewed: Jul. 11, 2009

Very good! I was hesitant at first, but I went ahead and made it. I took another reviewers suggesting by adding extra cocoa and extra vanilla, and they are delicious! You'll need a good size glass of milk, cuz they're not the moistest cookies I've ever had, but they definitely satisfy a sweet tooth and are a good back-up plan when you don't have eggs in the house!!!

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AngelsMommy

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Reviewed: May 4, 2009

I added more peanut butter, about 1 cup, the chunky kind, used all brown sugar instead of white and some chocolate chips, very yummy!!! I also acccidentally used cake flour but they turned out fine. Next time I will peanut butter chips... would be delish!!!!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 6, 2009

DELICIOUS!!! Added a bit more peanut butter and vanilla and it turned out so good. thanks...def an addition to my recipe book!

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devikam2

Cooking Level: Intermediate

Home Town: Scarsdale, New York, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 4, 2009

These cookies were VERY good. I am not a big fan of peanut butter, unlike my husband and son, but with the added cocoa they were a bit different. I also added just under a cup of white chocolate chips to the mix.

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Feb. 27, 2009

This was pretty good to eat and easy to make. The second time I switched peanut butter to almond butter and added 1/2 cup of crush roasted almonds, omitted cocoa powder and cut down some sugar. It was delicious!

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blong21

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Reviewed: Dec. 26, 2008

Last night everyone in the house was wanting something sweet an me being 7 months pregnant I always am, but we didn't have any eggs so I looked up recipes that didn't need egg and I came across this recipe an it come helpful, this were perfect an easy to make, my fiancee thought they could be sweeter, but my mother-in-law thought they were perfect, but if you want sweeter ones, and a little extra cocoa powder an a little bit more peanut butter, an I used the crunchy peanut butter an they were perfect.

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Jessica

Cooking Level: Intermediate

Living In: Chatsworth, Illinois, USA

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Reviewed: Oct. 13, 2008

Realy good recipe! I added a little bit more chocolate, but that was it! It was really wonderful!

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Katagator

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Oct. 3, 2008

These are so good. I licked the beaters after every step!!

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keeumm

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Reviewed: Sep. 13, 2008

we were in the mood to make cookies last night but were saddened to see we were out of eggs. We found these cookies and made them. Very good cookie! I added a tad more cocoa powder and vanilla in mine, also added milk chocolate chips. Made it with lactose milk due to milk allergies and was excellent.

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Matt

Home Town: South Windsor, Connecticut, USA

Living In: Ellington, Connecticut, USA

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Reviewed: Aug. 22, 2008

I was desperately craving cookies, so I came on here looking for a recipe I could make with what few ingredients I had. I had everything for this recipe except for the cocoa. I added 1/2 cup of oats and a sprinkle of cinnamon. I'm going to double the peanut butter next time. I got my cookie fix, and I'm happy. =)

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Trinket

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Living In: Upland, California, USA

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Reviewed: Jul. 12, 2008

I loaded these with white,milk and dark choc chips,nuts,m&m's,and a half cup of oats! SOOO Delish!! I am 9 months pregnant and was craving cookies late at night and had no eggs. These were the best!!

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sexykoreanmama

Cooking Level: Expert

Home Town: Fort Rucker, Alabama, USA

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Reviewed: Jul. 5, 2008

I added another 1/3 of the cocoa called for and a tad bit more peanut butter. A really good cookie for when you only have the regular staples in your kitchen.

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Michelle Cohrene

Home Town: Richmond, Indiana, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 10, 2008

These were yum. I rolled mine into balls and squashed them down. I just prefer the round look as opposed to messy dropped look. Turned out great. They plumped up like tiny cakes. I didn't taste too much peanut butter but over all it was fab. Thanks.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 29, 2008

I only made 1/2 a batch of these cookies and i made a few changes. I added 1/2 a cup of root beer instead of milk, more peanut butter then called for and the chunky kind, all sugar was brown and I added about 1/2 cup of peanut butter chips. After they cooled and I tasted one I freaked out because I could have eaten a whole batch to myself! They were so so so good! I will be making these again for sure! If using my adjustments on your recipe, keep in mind that i only made a 1/2 batch , you would need to double my adjustments.

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Feb. 15, 2008

I needed an eggless recipe for Valentine's Day treats and I had to make a couple of last minute changes: I used 6 Tbsp. cocoa powder for richer chocolate flavor and SIFTED with dry ingredients, also about 1/2 C. creamy peanut butter was pretty good, and here is a trick for super moistness and a bit of tang: place 1/4 C. sour cream in a liquid measure and add milk (this works great with water too) until it reaches the 1/2 C. mark, mix this to break up sour cream, a few small lumps is no biggie, then add alternately with dry flour mixture to creamed butter mixture, at this point I added about 3/4 C. mini M&M's and 3/4 C. semi sweet choc. chips, ROUNDED TABLESPOONFULS, baked for 13 minutes and allowed to cool about 2 minutes on the pan- these came out like moist little chocolate cakes and everyone gave the thumbs up! This is a great recipe - but don't be afraid to play around and adjust to your liking; the beauty in this one is the versatility it brings.

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