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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Reviewer:

RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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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Reviewer:

misty712

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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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Portland, Oregon, USA

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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Reviewer:

COOKING4MYBOYS

Cooking Level: Intermediate

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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Reviewer:

meg8604

Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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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Reviewer:

Susan

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Kokomo, Mississippi, USA

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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Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Emerson, Nebraska, USA

Living In: Omaha, Nebraska, USA

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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Reviewer:

Jennifer Porras

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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Reviewer:

cindy

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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3 users found this review helpful