Reviewed: Oct. 25, 2007

Yum! So easy and surprising. I used Smart Balance Crunchy Peanut Butter and Sugar in the Raw, so they came out with some bite to them, but very tasty. Thanks for sharing! :)

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Oct. 20, 2007

Although, it took a little longer to bake, the cookies turned out great. I also added a little bit of vanilla extract. It was the first time I've baked homemade cookies- not bad at all.

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judiesdream

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Oct. 15, 2007

I make these often because I usually have the ingredients on hand. Changes I make: use 1 cup brown sugar instead of white (or 1/2 cup splenda brown sugar blend if you are watching calories), a teaspoon to tablespoon pure vanilla extract, and a 1/2 cup or so plain instant oatmeal. You can also throw in some chocolate chips too and they hold up fine :-)

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LAUREN3581

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Oct. 15, 2007

Loved it! I've tasted better peanut butter cookies but this recipe deserves 5 stars just for the sheer ease of it. Who knew just 3 ingredients could make such a fantastic cookie?

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Cherilyn

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

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Reviewed: Oct. 3, 2007

So good! I use brown sugar, but I've tried them with white sugar and they're almost as good. I take them out of the oven before they're cooked all the way. If you're not worried about salmonella from the eggs, you've baked them too long!! Once I cooked them until they were somewhat brown on the bottom, and they were not good!

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zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 27, 2007

I dare say this is my new favorite peanut butter cookie recipe. I can't believe it's this simple. They really surprised me, because I was skeptical at first. They didn't flatten out. Fresh from the oven they have a peanut butter fudge flavor. The next day they taste like normal peanut butter cookies. I think next time I'll use chunky peanut butter, like another reviewer suggested. I didn't have parchment paper, and just used non-stick cookiing spray, and it worked perfectly. Also, leave the cookies on the cookie sheet to cool for about 5 minutes or so.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Sep. 24, 2007

I used natural crunchy peanut butter (no sugar no salt), SPLENDA Brown sugar baking blend (use 1/2 as much as sugar)as well as added vanilla and 4 heaping TBS white flour-they are delicious and lovely and not to mention FAST! If you're having a peanut butter craving for more than just peanut butter off the spoon, MAKE THESE COOKIES!!! But DON'T drop by teaspoon, I rolled into balls and criss-crossed a fork in the traditional PB cookie way. These would also be good rolled in coconut and oats, you could also make them thumprint cookies with strawberry jam-YUM!

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julei

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 6, 2007

Perfect for a sweet tooth fix. Great since all 3 ingredients are normal household items.

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Amy

Cooking Level: Intermediate

Home Town: Mitchell, Illinois, USA

Living In: Granite City, Illinois, USA

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Reviewed: Aug. 17, 2007

Easiest cookie recipe ever. And it tastes great

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beachbunnymom

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Hampstead, Maryland, USA

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Reviewed: Aug. 16, 2007

I would recommend cooking these for 12 minutes instead of 8 as the recipe states.

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Caitlin

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 27, 2007

I just made these and my husband said they are the best peanut butter cookies he has ever had and he is pretty picky. They definitley were not done after six minutes but more like 8-10. I will make these again posibly adding chocolate chips or M&M's, super easy & quick. Be sure to let them cool for a while before touching them!!

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Christi

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Red Bud, Illinois, USA

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Reviewed: Jul. 20, 2007

Quick, easy and great tasting - exactly what you want in a cookie. My six year old son made these and they turned out great. I did take the suggestion of some of adding a pinch of baking soda and about 1/4 tsp. of vanilla. We ended up with a dozen large cookies. We will definitely be making these again and they are perfect for children to make as suggested. Thanks for sharing!

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maddiematters

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Cabot, Arkansas, USA

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Reviewed: Jun. 30, 2007

I just took these out of the oven after 12 minutes of baking. They are crumbly and don't hold up to even eat without making a royal mess. I did use Splenda as a sugar sub, but others have done without issue. Not sure what happened b/c I followed exaclty otherwise. Will never try again.

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LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: May 12, 2007

Abslutely love them my family and I enjoyed them a lot but Jiffy peanut butter works the best. If you are a diabetic and use splenda make sure you use a smart balance peanut butter, I made them for my aunt she loved them

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Minnie

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Reviewed: May 2, 2007

I was a little worried about only using 3 ingredients for a cookie recipe. When I made this I followed one of the reviewers advice to add vanilla, baking soda, and salt...LET ME TELL YOU, THIS WAS AWESOME!!!!!!!!!!!!!!! Too easy, too yummy!

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georgief

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Reviewed: Apr. 8, 2007

These were pretty good! They were soft and yummy. Great for people with Celliax.

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Ali

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

WARNING!! This recipe is super peanut-buttery. This recipe is for those of us who love to eat pb right out of the jar. Super simple and super good. I added some vanilla, salt and baking soda, but I bet these would be great even without them. Again, this recipe is not for the faint of heart. I am only going to make it when I need a peanut butter fix.

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AUDREYWAITE

Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Mar. 23, 2007

These pb cookies were delicious! I used splenda instead of sugar and added vanilla, baking soda, and salt. I also added raisins and sliced almonds, they came out great!

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