Reviewed: Nov. 21, 2009

These are very easy to make and everything required in the recipe I had on hand. The only thing I didn't care for is they aren't very stable. When I went to put them in the cookie jar they were falling apart even cooking them for the required amount of time. Great tasting though! Ill probably make them again when I need a last minute sweet! Thanks.

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Anna

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

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Reviewed: Nov. 18, 2009

I can not beleive this...I love love love this receipe, it is easy to make and they are out of this world. I have made three batches of these cookies and getting ready to make more. YUM YUM

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robin

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Reviewed: Nov. 18, 2009

These were soooo good. I'm new to baking and this was super easy and fast to throw together. My husband and 3 year-old loved them. Doubled the recipe though.

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orchid

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

I got this same recipe from a little lady about to celebrate her 107th birthday. Was a little sceptable of a flourless cookie, so I made them, except I use light brown sugar insted of white sugar and I add 1/2 cup peanut butter chips. I only bake them for about 8-10 minutes, we like them soft baked. They are the best cookies ever!! My kids eat them off of the pan before they cool. They taste just like those cookies you get at the mall for $2 EACH. I actually think they are better! The easiest and absolutly the best peanut butter cookies you will ever eat.

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adlawson

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Reviewed: Nov. 17, 2009

These cookies are amazing!!! My boyfriend drools over these every time I make them :) Took other reviewers suggestions and added a bit of vanilla and used a brown sugar/white sugar mixture. And I ALWAYS double the recipe-they're still gone in 1 day!

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lilacwine808

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Reviewed: Nov. 16, 2009

Oh my goodness. I made just as the recipe called for and they were incedible. No muss no fuss. I will experiment next time but for a quick, easy cookie recipe, this is perfect. Thank you so much! My 17 year old kept sneaking into the kitchen for more! BTW... This recipe is perfect for 2-3 people with some left over for the next day (standard size cookies)

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Jennifer S.

Home Town: Venice, California, USA

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Reviewed: Nov. 16, 2009

Perfectly moist, chewy and soft cookie! Tons of peanut butter flavor. I got 12 cookies and will double next time.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 15, 2009

Amazing! I followed the advice of others and used 1/2 cup of brown sugar and 1/4 cup white sugar instead of 1 cup white sugar. I also added 1/2 tsp of vanilla. Thanks for the fantastic recipe! Love it!

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Christine543

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Reviewed: Nov. 14, 2009

YUM! These are great! So simple and easy and absolutely delicious. Used 1/2 cup brown sugar, 1/2 cup white sugar and added about 1t vanilla. Will definitely make these again!

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 14, 2009

These are so good and everyone loves them! When spooning out I used a heaping teaspoon amount of dough which makes for the perfect bite size cookies. I cooked for 9 minutes, let sit on pan for 2 minutes and then transfer to cooking rack. Perfect little dessert to bring, easy to make and delicious!

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Amy

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Reviewed: Nov. 13, 2009

This is sooo simple and tastes good. But I'm still testing about the best baking time for my own taste.

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Jenny

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Reviewed: Nov. 12, 2009

My husband and I were craving something sweet and we don't get to grocery shopping till tomorrow so we decided to look online for little things that would satisfy that crave with the things we have here at the house and let me tell you THESES COOKIES ARE THE BEST AND Defiantly HIT THE SPOT!

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AJsMommy

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Reviewed: Nov. 12, 2009

Really good cookies. We plan to make these for the holidays and put a hershey kiss on each one before baking. Yum!

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Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

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Reviewed: Nov. 11, 2009

Best PB cookies ever. Its the only PB cookies I make now. I do change it up a little. I do 1 cup PB, 1 egg, 1/2-1 tsp. vanilla, and 1/2 cup white sugar and 1/4 brown sugar. Wish I could share them with my 2 year old but she is allergic to peanut butter.

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TEREH

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 11, 2009

I am a peanut butter feen and this is now my go-to pb cookie recipe. I also did the 1/4 cup brown sugar, 1/2 cup granulated sugar/splenda combo, & splash of vanilla and they're perfect. I can't wait to make these for the holidays & add a hershey's kiss on top of each one. Thanks for the fab recipe!!!

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PB's Wife

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Reviewed: Nov. 11, 2009

These were great, big hit with the family! Sugar good flour bad!

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Rachel

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Reviewed: Nov. 10, 2009

These are yummy! I also changed the 1 cup of sugar to 1/4 cup of white sugar and 1/2 cup of brown sugar and added one teaspoon of vanilla extract. I rolled them into balls and made criss cross pattern before putting them into oven. They looked like real peanut butter cookies. Thanks for the great recipe!

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LM39

Cooking Level: Intermediate

Home Town: New Castle, Pennsylvania, USA

Living In: Pulaski, Pennsylvania, USA

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Reviewed: Nov. 10, 2009

These cookies became a family favorite the first time I made them. My kids ask for them all the time! I added vanilla to the recipe and sometimes throw in some chocolate chips. My husband eats mainly a low carb diet and with no flour in these, they are a treat that he can have!

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DIANAURIOSTE

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 10, 2009

If you love peanut butter this is the recipe! I thought that it was very simple to make. I followed everyone's advised and added the vanilla, white and brown sugar.

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