Reviewed: Aug. 5, 2009

These cookies are the best and I am very persnickety ... I added some vanilla as suggested by another reviewer and they were gone in no time.

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WJTURNER9

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Reviewed: Aug. 4, 2009

Easy & good. Don't even know there's no flour.

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Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 20, 2009

I have to give this recipe 5 stars because it is the easiest cookie recipe I have ever made. It took me about 5 minutes to mix the ingredients, put them on the pan, and get them in the oven! They were really tasty too! This will definitely be my new peanut butter cookie recipe.

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Rachel

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 10, 2009

I have been making these for over a year now. Best cookies ever and so easy to make. Best of all, I can remember the recipe by heart. I add about 1/2 tsp salt and 1 tsp vanilla too. Thank you, thank you, thank you, for sharing this....

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SHAAZIA

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Reviewed: Jul. 2, 2009

These are the absolute BEST peanut butter cookies I have EVER had tasted, and the easiest I have ever made!! Thank you, whoever had the awesome sense to think of making these cookies!!

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Dragonlady

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Reviewed: Jun. 21, 2009

i woke up this morning at 5am craving peanut butter cookies (the joys of being pregnant...) & needed something fast, simple but still tasty & this was it! i did add a splash of vanilla, as well as about 1/3 cup of crushed pecans & substituted the white sugar with 3/4 cup splenda and 1/4 brown sugar. i also ended up sprinkling vanilla sugar over the cookies after they came out of the oven & i put crushed chocolate bar pieces in the center of half the cookies for my husband. they turned out wonderful, thank you.

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<3

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I loved these cookies as a child. The poorest family at our church always had these available when I came over. The mom even taught me how to make them. I never thought to write down the recipe, how hard could it be to remember three things. I lost touch with the family after college and have lately remembered these cookies. I am glad someone has but them here for me to discover again. Thank you!

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rtdugan

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Reviewed: Jun. 9, 2009

My husband put a kink in my cooking style when he started the South Beach diet. But I discovered that these cookies still work if you substitute 16 tablespoons of Splenda for the cup of sugar. Watch them though cause they cook fast!

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miracles2004

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Reviewed: May 22, 2009

These are SO GOOD! I followed other reviewers and added 1 tsp baking soda and a little vanilla. My husband and daughter (who helped me make them!) were both big fans too. It's so simple, I don't know why you would ever bother with a more involved recipe!

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: May 18, 2009

made just as the recipe said, and they were perfect. wouldnt change a thing.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 27, 2009

Not bad for only 3 ingredients! Maybe I was expecting too much peanut butter flavor after reading the reviews, but I didn't think they were very peanut butter-y. Tasty for the time it took to make them though!

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granolagurll

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Reviewed: Apr. 17, 2009

I was craving something sweet and didn't have many ingredients on hand. This recipe was perfect for something quick. I made it just how the recipe is stated. I had to cook it in two separate batches. The first one I cooked about 10 minutes and they came out mushy in the center and tasted like pure peanut butter and sugar (which isn't such a bad thing). The second patch, I flattened with a fork and sprinkled sugar on them. I cooked them for about 12 minutes. They are much crunchier which is how I like it. They aren't the best I've ever had, but with so little ingredients, they are perfect for a cookie craving emergency!

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Kels62087

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Reviewed: Apr. 10, 2009

These are simple and fantastic. I roll small balls in sugar and set on pan, cook for 8 min. Keep on pan for a few minutes before removing to rack, or they break. I always use Smuckers Natural PB, in crunchy or creamy (just make sure oil is incorporated into peanut butter before removing it from jar).

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Apr. 6, 2009

These cookies are pretty good...very peanut buttery. They kind of taste like cookie dough even when cooked. They don't have the texture of a normal cookie. Great flavor though!!

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Stacy

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Reviewed: Mar. 27, 2009

yummy! I did follow others advice and added 1 tsp baking soda and the cookies were just delicious. Very peanut buttery

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Mar. 25, 2009

I love this recipe and have made it for years! Every now an then I will thrown in a 1 tsp of banana extract and 1/2 cup of Choc. Chips. Mmmmmm it makes them even better!

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inee

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Reviewed: Mar. 22, 2009

I made these cookies almost exactly as the recipe states..except I got a little anxious about the reviews that were saying the peanut butter flavor was overwhelming. So after I used a fork to press the cookies, I sprinkles them lightly with sugar before putting them in the oven. I baked for 10 minutes (at 8 minutes they hadn't spread at all) and took them out. These are the best peanut butter cookies I've ever had! Yummy!

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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Reviewed: Mar. 17, 2009

OMG this recipe is so GOOD. it's amazing. i made them plain, crunchy, with butterscotch chips and with chocolate on top. delicious, easy and so so so good.

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rocki

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Reviewed: Mar. 13, 2009

Step 2 1/2: Press down with a fork in a criss-cross pattern. I did add 1/2 tsp of vanilla and baked 14 minutes. They weren't baked after 6-8 minutes.

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 8, 2009

Good but quite sweet, I wonder if it's possible to use less sugar without changing the consistency too much. Leave them on the cookie sheet for 5ish minutes to cool and set; they crumble otherwise.

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