Reviewed: Jan. 9, 2008

I used my cookie press and reduced the baking time to 8 minutes. The cookies turned out beautifully and taste great! Thanks for posting the recipe. My yield was almost 200 "traditional sized" cookies.

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Lulu

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: Jan. 5, 2008

I made these cookies because I was out of eggs but craving peanut butter cookies. I was extremely disappointed. This is the first recipe that I've not given a minimum of 4 stars. The dough was extremely dry - I added a 1/2 cup extra peanut butter just to make it pliable. It just wasn't worth the effort. It was two sweet and too dry for my taste, and I have a major sweet tooth. I won't be making this recipe again.

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RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 19, 2007

These were really good- I added some vanilla and semi-sweet chocolate chips, which made them excellent!

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misty712

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Reviewed: Dec. 5, 2007

These were great! I used soy milk to replace the butter milk, a little bit of vanilla and a 1/2 cup more of flour. they didn't last long once they got out of the oven. =)

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Sara

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 29, 2007

This recipe is great for my boys who not only have an allergy to eggs but also to peanuts! I of course swapped out the peanut butter and used soynut butter in its place. This is the closest my boys have ever gotten to an authentic peanut butter cookie and it's one we will enjoy and share!

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COOKING4MYBOYS

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Reviewed: Sep. 22, 2007

My boyfriend loves soft cookies, so of course he loves these. I've made peanut butter cookies several times for him, and these are his favorite. Thank you for the recipe!

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meg8604

Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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Reviewed: Sep. 21, 2007

Yummmy! I rarely have buttermilk in the house, so I used 1/2 cup low-fat plain yogurt. This is now one of my family's favorites.

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Susan

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Sep. 10, 2007

Good cookies. I couldn't stop eating them. I did find that there was not enough flour in the recipe. Need at least a 1/2 cup more.

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Emily

Cooking Level: Intermediate

Home Town: Emerson, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 26, 2007

These cookies are great! I substituted butter for shortening and whole milk for buttermilk. I also didn't have enough flour so I added Gerber Mixed Baby Cereal. (2 cups flour and 1/2 cup baby cereal) So moms, if you have too much baby cereal, here's an idea for you. My kids loved dipping them in milk!

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Jennifer Porras

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Reviewed: Jul. 15, 2007

I made this last nite for some vegetarian friends. It was a hit! I added more flour because it came out too sticky, used low fat peanut butter, skipped the salt, added 2 tsp of custard powder. I baked it for 12 min until the edges were brown.

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cindy

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Reviewed: Jun. 23, 2007

Holy Cow! These things are great! I didn't have enough shortening, so I added the rest margarine. I put about 1 tsp vanilla in it. My son and I had a blast rolling them! Great recipe!

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Ann K.

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Reviewed: Jun. 19, 2007

Oooh... very good, did sub 1 cup sour cream for buttermilk, came out great.. 5 stars...

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: May 20, 2007

well, initially i meant to make an egg cookie. then i found out that we had none. so i foudnthis recipe. i was then further frustrated by the fact that we had no shortening, so used butter, and then used a milk-vinegar substitute rather than buttermilk. I was afraid that they would turn out terrible, but they're GREAT, and it was well worth the frustration. oh, and chocolate chips top them off nicely.

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thy

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: May 20, 2007

These cookies are fabulous! I substituted butter for the shortening and 2% milk for the buttermilk and they turned out perfectly.

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Amy

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Hales Corners, Wisconsin, USA

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Reviewed: May 16, 2007

Awesome! Made these for my husband's birthday. I used real butter instead of shortening, and white splenda instead of white sugar...1/2 C light peanut butter and 1/2 C reg. peanut butter (all I had!) and the reast of the ingredients as called...they are delicious, great texture...evenmy son who hates peanut butter had some!

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calatta

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Reviewed: May 9, 2007

Without a doubt, these are the best peanut butter cookies! Made 4 dozen for our school bake-sale... Best seller! Used 1 cup sour cream to replace buttermilk. Cut the cooking time down to 8 minutes in convection oven. A 1.5 inch ball makes a 3 inch cookie. Thank you for such a wonderful recipe!

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Andi K

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

My son is allergic to eggs and peanuts and a long list of other things. I made these cookies using NoNuts brand golden Peabutter (it's made from golden brown peas) in place of the peanut butter. They turned out so delicious! It’s a new family favorite! Thank you for sharing it!

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Yvonne O.

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Bristow, Virginia, USA

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Reviewed: Feb. 25, 2007

I added the vanilla as suggested by another reviewer and had to substitute skim milk for buttermilk, but these turned out amazing!! I just pulled them out of the oven and I already cannot stop eating them. My son, a cookie critic and connoisseur, loves these! I only had half the amount of shortening so I added two tablespoons of canola oil and they still turned out fine. Great recipe!

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DARCELLA

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 17, 2007

Like so many others, I was low on eggs. :) But I wanted to bake cookies! I used ½ cup margarine and ½ cup apple sauce in place of the shortening, I used ½ cup white sugar instead of a whole cup, and I used 2% milk instead of buttermilk. I got 5 dozen out of the batch, and they needed 12-13 minutes in the oven. I think the lesser amount of sugar might have affected the texture of the dough (I prefer roll-and-flatten cookies to drop-and-flatten ones), but the cookies, while not quite as beautiful, came out tasting great. Thanks for sharing, L.J.!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 22, 2006

I, too, was out of eggs. My husband requested peanut butter cookies. With a great deal of skeptisism, I made these cookies and to my delight and surprise...THEY ARE WONDERFUL!!! The best peanut butter cookies I've ever had! I made a double batch and will be bringing them to Thanksgiving dinner. My children and husband LOVE them. As do I. Oh...I added chocolate chips and half chunky almond butter half peanut butter. VERY good.

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