Reviewed: Feb. 19, 2009

They are easily burned. Added 2 teaspoons baking powder and 1 teaspoon vanilla.

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jacobo2005

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

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Reviewed: Feb. 18, 2009

These cookies were incredibly hard - like little bricks. I wont be making these again.

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SydneyLuver4ever

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Reviewed: Feb. 15, 2009

These were great for how easy they are. I subbed half the sugar for splenda.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

This is the same peanut butter recipe that I would make as a little kid. So easy and they taste great!

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CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

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Reviewed: Feb. 13, 2009

I just made these with my 2 1/2 year old daughter - what an easy recipe (she loves helping mommy bake) to do with her. I added 1/4 tsp of vanilla - that was my only modification. Delicious peanut butter cookies!!! I never make them from scratch when I make them with Kisses at Christmas time (I always use a mix to save time) - I will definitely use this recipe when I make them this Christmas!!!

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Elene

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Reviewed: Feb. 13, 2009

AMAZING. Rich PB flavor and extremely easy to make! As recommended, I added a dash of vanilla extract and baking soda. DELICIOUS AND ADDICTIVE, will definitely make again! If you make jumbo cookies, bake for an extra few minutes.

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Christina

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

These are quite good. Great when you want a super quick treat.

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iwannabeabaker2

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

They are ok. I let them just barely brown around the edges - while still warm the centers were almost liquid which was a bit off-putting, but once they cooled completely they were chewy in the middle. Much better. I sprinkled sugar on the tops while they were still warm because I thought they needed it. Will make again just because they took about 15 minutes start to finish and the flavors were enjoyable. Just not the best.

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 9, 2009

Yummy! I used splenda and suger free Peanut Butter. I also used 1/4 teaspoon of baking soda and a slash of vanilla. For sugar free they were good I imagine with the real stuff they are incredible!

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Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 8, 2009

My boyfriend and I made these cookies today, they were excellent better than the other recipes we have tried and we used to work in a bakery. We made eight and in 20 minutes they were all gone. He joked they must be great because I am an ultra picky eater. We will most definitely make them again and huge bonus, they are cheap to make. Try them, you will not be let down.

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Fox May

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Reviewed: Feb. 8, 2009

I made a batch of this cookie mix for the church ladies last week and they about passed out from sugar coma. I like the kind with flour in them much better and don't mind having more than three ingredients since I can count higher than most people. Evelyn

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Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Feb. 8, 2009

I didn't get this recipe from allrecipes but found this same one in a recent Parents magazine. I, like another reviewer, wanted to make my hubby a quick dessert and surprise him. It made about 12 and he LOVED them! He ate six that night.

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NTilghman

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Feb. 8, 2009

This recipe tastes exactly like what the ingredients call for--basically peanut butter and sugar. It is VERY peanut buttery...so if you're a big fan of scooping out spoonfuls of peanut butter and eating them raw, then this recipe is for you! If not, then I suggest you stick to a more traditional peanut butter cookie recipe. I must add that it IS a really easy recipe though...great for kids!

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Amanda

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Reviewed: Feb. 8, 2009

Thank you for posting this recipe! If you have not tried this recipe. You are truly missing out! Less ingrediants, Less time, Less engery to make. They are very good!!! Whenever we have told people about his recipe, they always utter, "Ew, oh really?!"...ha! They don't believe it, until they taste it. The believing is in the first bite!

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JanRose

Home Town: Escanaba, Michigan, USA

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Reviewed: Feb. 8, 2009

I got this recipe off a motorcycle forum. I surely thought there were ingredients missing. I had to try them out. I was pleasantly surprised on how they turned out. Hubby and kids loved them. I, now triple the recipe.

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DzzRed

Cooking Level: Intermediate

Living In: Livingston, California, USA

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Reviewed: Feb. 8, 2009

I LOVE this recipe! I used no sugar added natural chunky peanut butter and replaced the sugar with Splenda. I dipped my fork in Splenda to make the criss cross hatch marks. Delicious and guilt free!

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CARMEN12345

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Reviewed: Feb. 6, 2009

Recipes like this were popular at the start of the low carb diet phase, many even taking it a step further by using a sugar substitute--I was willing to give it a try but my taste buds objected! The texture is unpleasant and the taste disagreeable. There is no substitute for a good, old-fashioned tradional peanut butter cookie, and in this case I think I would have much preferred a spoonful of peanut butter out of the jar.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 4, 2009

Ive never written a review before but these cookies were fantastic!! My dad told me, "I usually don't like peanut butter cookies, but these were incredible!" I made the recipe exactly as it said and they turned out perfect. I did cook them a bit longer then the recipe said, but be really careful not to leave them in too long and take them out while they are still very soft. That way when they cool they are still a bit soft.

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ChristinaStanton

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Reviewed: Jan. 26, 2009

A pinch of baking soda and salt, and a splash of vanilla is recommended. very chewy and not fluffy but good. enjoy :)very easy recipe for a quick fix

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HabanaHogs

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Reviewed: Jan. 21, 2009

These were great and really EASY! I substituted 1 cup brown sugar for the white and also added some instant quaker oats too the mix. They were DELICIOUS and as said very easy. I will make this a regular recipe. GREAT! UPDATE: I just made these again and i substituted 1/2 the sugar for splenda. Also, I added some chocolate ovaltine powder to it and it was good.

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