Reviewed: Apr. 26, 2012

This was a great recipe! Thanks for the idea! My daughter is allergic to eggs so I'm always looking for egg-free recipes. I made the following adjustments: reduced the butter to 1/2 c. and substituted pb for the rest, used all brown sugar instead of white, increased vanilla to 1 tsp. and used vanilla yogurt in place of milk. Added 1 cup of chocolate chips. Found this made about 4 dozen modest size cookies!

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Reviewer:

alicia

Reviewed: Apr. 20, 2012

Like others, I doubled my peanut butter and I added Reese's peanut butter chips. The cookies turned out just "OK". There was nothing so great about them that I'll ever attempt to make them again.

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Reviewer:

krlong6

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 5, 2012

I made these last night with Earth Balance and soy milk. I omitted the brown sugar because when I opened mine it was a solid brick. I had planned to add a touch of chocolate syrup to make up for that and add chocolate flavor but forgot. I made 24, like the recipe said, but with probably almost a cup leftover dough. I baked for about 15 minutes and they were soft, cake-y, not overly sweet warm from the oven. Cooled the next day they are fluffy and soft, but I wish they were chewier. I will be making again.

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Reviewer:

Shyla

Reviewed: Dec. 24, 2011

Somehow Christmas Eve came around and I didn't have any cookies for Santa... I scaled this recipe down to 2 servings and got 8 small cookies out of it. I was skeptical (because of no eggs and scaling down a recipe is always tricky...)! I used about 1/16 tsp each of baking soda, powder, and salt. I definitely used more cocoa powder and PB than the recipe called for, but I'm a personal fan of both :) They came out of the oven and OH MY GOSH! I wasn't really expecting to be able to taste the chocolate or PB, but it was SO GOOD! Oh, and I mixed the cocoa powder with the dry ingredients, not the butter!

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Reviewer:

aes

Cooking Level: Beginning

Reviewed: Oct. 28, 2011

Per other reviews, I doubled the cocoa and vanilla and opted to use 1 1/2 cups peanut butter and left out the butter. I also used all brown sugar. I had to add a little water to get this to incorporate but it turned out nice. Next time I will add some of the butter back in.

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Reviewer:

Kris Sharp

Cooking Level: Expert

Living In: Evansville, Indiana, USA

Reviewed: Sep. 10, 2011

I added more brown sugar andand peanut butter. I also added a little sour cream like one of the other reviews suggested and rolled them in sugar. They turned out perfect!

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Reviewer:

brisbell1023

Reviewed: Sep. 9, 2011

These were great, my guests had no idea that the egg was missing, now I'm wondering why I even use eggs in cookies because these were even shaped well. Thanks for the recipe!

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Reviewer:

MrsGuti

Cooking Level: Beginning

Reviewed: Jun. 30, 2011

YUMMY! the only changes I made were that I used Dark brown sugar and I used 1 1/2 tsp of vanilla. Next time I will add some choc chips.

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Reviewer:

domestic_goddess

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Reviewed: Jun. 12, 2011

These are so good!! i did make some changes i added extra cocoa powder about a cup of peanut butter an used all brown sugar an let me tell you with these changes these cookies is 5star yummy!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 13, 2011

Like alot of others I was out of eggs and needed a quick cookie for a 4-H meeting. I used this recipe and was really quite delish. I made half regular and then added some white choc chips to the other half. Both were good and slighly soft in the center. Nice

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