Reviewed: May 22, 2013

Amazing and so easy. Similar to another reviewer I used 1/2 cup sugar and 1/4 cup brown sugar and added a little vanilla. My husband even thought these were better than the America's Test Kitchen peanut butter cookies I made the week before.

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Reviewer:

Cookin' Kat

Reviewed: May 15, 2013

We really liked these cookies.Very easy to make and very peanut buttery.I used 1/2 cup of white sugar and 1/2 cup of brown sugar instead of 1 cup of white sugar.I also added 1 teaspoon of vanilla.

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i_luvsweets

Reviewed: May 12, 2013

Gosh these are wonderful. So peanut buttery! I also used only 1/2c white sugar, 1/4c brown sugar and some vanilla. These are so hard to NOT eat all of them straight from the oven.

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Reviewer:

pepper540

Reviewed: May 3, 2013

I loved them, but my teenage son said they were too sugary. I never thought those words would come out of his mouth. I would love to rate this 5 stars, but with that comment the highest I can go is 4.

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bigabyte

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: May 2, 2013

Made them with Splenda and they came out terrific. Will add vanilla extract next time.

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Reviewer:

Michele

Reviewed: Apr. 13, 2013

This is a well loved, well used recipe at our house. No changes needed to be able to give it five stars. Since I am on a no/low sodium diet I DO use all natural peanut butter which is sodium free and they come out great. I also use Nevia [similar to Splenda, I guess] to cut the calories and still...FANTASTIC! I have also made them with regular peanut butter, regular sugar and crunchy peanut butter - heck I even made them with PEA-nut butter which is a nut free butter that simulates peanut butter and they were fabulous tasting. And a nice gift for the kids in my daughter's marching band that have nut allergies. They couldn't believe they could have "peanut" butter cookies too. Don't be shy- use what you have - but you honestly can make them exactly as written and they come out fabulous. Gotta go! I have a batch coming out of the oven soon. Peanut butter chocolate chip. YUM!

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Reviewer:

SkippyMom

Cooking Level: Intermediate

Reviewed: Apr. 11, 2013

Yummy, fast and easy

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Reviewer:

Samar

Reviewed: Mar. 30, 2013

Honestly I don't know why you'd ever make the kind with flour in it after trying these. They're the best peanut butter cookies I've ever tasted. My family can't stop eating them. One thing: I think they taste better with brown sugar instead of white. But it works great either way. Double or triple the recipe when you make it. It's also a great gluten free treat if you have guests that have that dietary restriction.

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Reviewer:

KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 19, 2013

Yum!! Quick and easy. I added a teaspoon of real vanilla and a tablespoon of flour. I rolled the cookie dough balls in some organic sugar before baking. The cookies were gone in one day. I like the smaller batch because I would eat too many!! Thanks for the recipe.

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Reviewer:

sheila

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: Feb. 27, 2013

I made a version of these yet tried to make them a bit healthier. I don't really recommend my version that much unless you must go healthier. I used organic peanut butter made from peanuts ONLY (no salt, no sugar, [no jif, no skippy]). I used Truvia in place of sugar. I did add vanilla - about 1 1/2 teaspoons. They came out pretty good and I can eat them but I am sure they are better following recipe given. I am a personal trainer and I just wanted these as a high-protein sweet treat. If that's your goal too, try it out!!

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