Recipe by Ann Winters
"You can also top these with a pecan half before baking."
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sifted all-purpose flour
1 (14 ounce) can
sweetened condensed milk
It is the most awesome peanut butter cookie I have ever tasted!! Anyone that has a white macadamin nut recipe send it my way!!
The reason I chose this recipe was because I did not have any brown sugar. Next time, I will make the special trip to the store! This recipe is good for people who do not like sweet cookies. I could hardly taste the peanut butter either. I made these for a company party and I was embarrassed to admit I had cooked them.
Bleh! I doubled the peanut butter for more flavor and they were still dry and flavorless.
was not real pleased with these cookies. Did not have a peanut butter taste to them. More like short bread cookies with a hint of peanut butter
Not much taste,not worth your time!!
I did not really like this recipe at all. It was a pain to make because of how sticky the dough was. It also has almost no taste to it, and I like strong peanut butter taste in peanut butter cookies. If you like really thick, chewy and light peanut taste these would be great for you.
All the ingredients can be found in an average kitchen except for, maybe, the condensed milk. Preparation took about 10-15 minutes. The recipe was easy to follow and didn't use a lot of equipment, so cleanup was easy.
Easy to bake, but we'd keep them in the oven a little longer.
We found the cookie to be somewhat bland, perhaps because the source of sweetness was only the condensed milk. We would add some sugar.
Really a bad recipe, I wish I read the reviews before me and my daughter made them together. Sorry, honey! Let's look for another recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cookies III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 62
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