This is a great peanut butter cookie recipe if you like soft peanut butter cookies. I omitted the milk since the batter was soft enough without it and many reviews said the cookies were difficult to shape with the milk added. I baked two batches, one at 375 degrees as the recipe indicated and that batch was too dark on the bottom. The second batch I baked at 350 degrees and those baked up well. You definitely have to leave these on the cookie sheets for 2 minutes to firm up after taking them out of the oven or they will fall apart. I enjoyed these cookies because they have good peanut butter flavor and they are soft.
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This is a great peanut butter cookie recipe if you like soft peanut butter cookies. I omitted...