I'm not crazy about peanut butter cookies, but I LOVE these. I had a feeling they would be awful because of the lack of flour, but they were absolutely delicious. Soft, chewy, super easy. I mixed them up using a hand beater , formed the dough into a ball, and let it chill in the refrigerator for about 10 minutes to firm it up. The dough will seem oily, but don't worry about it. I rolled them in 1" balls and put them on cookie sheets lined with parchment paper, then flattened them slightly with a dinner fork to make a crisscross pattern , then sprinkled them lightly with Wilton white sparkling sugar. I baked them at 325 degrees, not 350, for about 10 minutes, just until they were set. They will look underbaked, but they will firm up after you take them out of the oven. It is essential to let these cookies cool completely on the cookie sheets before you remove them, otherwise they will fall apart. Because I used parchment paper, it was super easy to take the cookies off the sheets. I didn't even have to use a spatula, just picked them up off the sheets with my hand. These cookies are keepers! Will make again.
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I'm not crazy about peanut butter cookies, but I LOVE these. I had a feeling they would be...