Reviewed: May 14, 2012

These are the best - added tsp of vanilla and 1/2 nutella...wonderful, excellent, faboluios - enjoy with a glass of cold milk!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dfwchris

Reviewed: Mar. 30, 2012

Texture too crumbly. Added more buttermilk but still.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cuceeSprouts

Reviewed: Mar. 6, 2012

These cookies turned out really thin for me. I even tried adding more flour and refridgerating the dough. I really like a thick, crumbly peanut butter cookie. I will keep looking for that perfect recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenbeth

Reviewed: Mar. 4, 2012

Mmmmm. Very good. I pretty much followed recipe as stated but used a little extra peanut butter...about 1/4 cup. First batch burnt before 11 mins...second batch, on a different style cookie sheet, seemed a little undercooked after 10 so just really keep a close eye on them. No matter the batch, though, they were ALL still yummy! :) I measured level tablespoons and managed to get 65 cookies. A keeper, for sure. Even the raw dough is delish!! Tastes like the inside of a Reese Peanut Butter Cup! This is a very, very sweet cookie. Next time I MAY try only using half the sugar......

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MeanMrMustard

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Feb. 26, 2012

I substituted margarine for shortening and almond milk for buttermilk. These were delicious

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

roma

Reviewed: Feb. 22, 2012

I really enjoyed this cookie! My husband is allergic to eggs and milk so baking is hard. I used Silk in place of the buttermilk and they were awesome!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

absmom

Reviewed: Feb. 4, 2012

Wonderful! I used this cookie base to make my son his favorite peanut butter cup cookies, because I didn't have any eggs. Great flavor, and easy dough to work with. Didn't have to chill it like I usually do the other dough. I'll remember the buttermilk/baking powder sub incase I ever run out of eggs again! Thank you L.J.!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SweetBasil

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Jan. 20, 2012

Hey not bad for running out of eggs a little flat but taste is good ill use this recipe again if im craving peanut butter cookies an have no eggs. Thanks for sharing!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jan. 4, 2012

I halved the recipe. Right out of the oven, I could have eaten every single cookie. Later, they got more crunchy. I used crunchy peanut butter, and added choco chips to the last half of the batter before baking.

Was this review helpful? [ YES ]
4 users found this review helpful