The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 30, 2009
I have used this recipe for several years and it is so indulgent! I have found that if you use old fashioned peanut butter (I prefer Smucker's), it makes it even better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 17, 2009
These cookies are great I actually use 1 cup of peanut butter and 1/2 a cup of margarine to decrease the saturated fat and they came out GREAT, wonderful texture and taste. 10 minutes was the perfect baking time for slightly crisp edges and chewy centers
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 1, 2009
My family absolutely loves this recipe! I make about 3-4 dozen on Sunday and usually they are all gone by Wednesday. Sooner if I don't shoo the kids and hubby out of the kitchen!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 10, 2008
Too sweet. Maybe better with granular Splenda rather than Splenda Blend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 12, 2008
I just finished making my first batch and they are delicious!! My son didn't even know they were sugar free. I didn't use all the chocolate chips, I just pushed 3 chips into each cookie. I am still looking for a sugar free chocolate to use for chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 28, 2007
Fantastic! I love them and it is going to be my favoret cookies. They melt in your mouth. I think they are the best cookies I have ever tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 9, 2007
This was delicious! I made the batch as instructed and the were moist and delectable! I froze 3/4 of them and they have held up nicely. Each cookie is 3 points, and if you add it with a 1/2 cup of Breyer's Double Churned light vanilla, it is only 5 points:) Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 3, 2007
as a cookie freak and a newly diagnosed diabetic this recipe is SO GOOD! you would never know that it is made with splenda, sure it isn't a super healthy cookie BUT it is better then non splenda cookies... i think, i love to bake for people and this recipe won over many many many people!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 28, 2007
Oh my goodness! I love them. I didn't have splenda but used the regualr sugars and the cookies were wonderful. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 26, 2007
This recipe is delicious. I made a few changes to the recipe to use what i had on hand. I used sugar and brown sugar in place of splenda (3/4 cup each), i also added reeses pieces instead of peanut butter chips. I added a bit more peanut butter and more flour to make up for it, and for a bit of a twist i added about a tbsp on nutella into the batter. They turned out wonderful!
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Cooking Level: Expert

Home Town: Rye, Texas, USA
Living In: Bellevue, Washington, USA

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