Reviewed: Jan. 14, 2013

delicious actually. so nom.

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Reviewer:

Reviewed: Jan. 6, 2013

Following suggestions from other reviewers, I used 1.5 cups brown sugar (instead of white), 1 cup peanut butter, and 1/2 cup cocoa powder. Also added 3/4 cup milk chocolate and 1 cup semi-sweet chocolate chips (would use a bit less next time). Cookies were delicious!

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Reviewer:

bannmarie

Cooking Level: Expert

Reviewed: Oct. 13, 2012

These are fabulous when you have a sweet tooth, but no eggs and no desire to go to the grocery store. Great flavor, very easy to make.

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Reviewer:

Allie

Cooking Level: Expert

Home Town: Warren, Ohio, USA

Living In: Hughesville, Maryland, USA

Reviewed: Jun. 27, 2012

really good and tasty

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Reviewer:

Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

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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