Reviewed: Mar. 8, 2006

These are so quick, easy & YUMMY! I used 1/4 cup brown sugar & 1/4 cup white sugar (the dough seemed too crumbly with the full amount of sugar, and the cookies still turned out great with the lesser amount).

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CHRISTINE_G

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Reviewed: Mar. 2, 2006

These are great! I cannot believe that I only used 3 ingredients.

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chocoholic

Cooking Level: Beginning

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Reviewed: Jan. 30, 2006

I read the reviews for this recipe before I made them. I figured with so little ingredients try them and if they aren't good I am not out too much. I rolled them into large walnut shaped balls and pressed a fork with sugar in a crosscut pattern. I baked them for almost 15 minutes and they did not burn. I asked Husband to rate them. For him it was a definite 10. I then proceeded to ask each our our four sons who also gave it a 10. After the first batch I decided to flatten them more and sprinkle with sugar. They cooked much quicker. I have found with this cookie cook them till the top turns slightly white. let them cool for 5 minutes then transfer to plate or platter. Ours made 20 cookies. I ended up making another batch a little later in the evening and made a BIG cookie with chocolate chips pressed into the cookie. It made 1 pizza pan sized cookie. Thanks for the great and easy Recipe. I will definitely make this one again.

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Dec. 28, 2005

As tasty as they are easy! I used reduced fat peanut butter, substituted Splenda for half of the sugar, and followed another reviewer's suggestion of adding a pinch each of baking soda and salt. I rolled each cookie into a ball, flattened them with my thumb, and added a dollop of jam in the center (I think the jam really made the cookies). Bake time was slightly longer than stated in the instructions and it was definitely necessary to leave the cookies on the sheet to cool for a while. Texture and flavor were terrific and these couldn't be easier to make!

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THERESA_M

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Reviewed: Dec. 19, 2005

Pretty good - supersweet and very crumbly, though.

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cipher

Cooking Level: Expert

Home Town: Lisbon, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Dec. 12, 2005

This was by far the easiest cookie recipe I have ever used! I have three different places to bring desserts for on Christmas Eve and these cookies will definately be a part of what I bring. I took some of the advice on other reviews and added 1 tsp. vanilla, a dash of salt and a couple pinches of baking soda and cooked them for 8 minutes then cooled in them in the oven for 3 min. and they turned out wonderful!!!

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KELLYMARIA

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Reviewed: Nov. 20, 2005

Just what I like! Quick, Easy and delicious!

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COOKIECHICK1

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Oct. 30, 2005

Was really low on ingredients and honestly didn't think something so simple could work... I was wrong, my children say thankyou!

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Chef Steve

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Reviewed: Oct. 14, 2005

My older brother declared these "the best ever!" i didnt add anything except choco. chips and they turned out great! i did need to bake the cookies for about 15 minutes and let them cool. thanks for a great recipie!

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TEENCOOK913

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Reviewed: Oct. 13, 2005

This is the first peanut butter cookie recipe I have not messed up and how could I--it's so simple and incredibly yummy! I used JIF peanut butter with honey and took another reviewers advice and added a spash of vanilla extract and a pinch of baking soda. I baked for 7 minutes and then turned oven off and let cookie sit for 5 minutes before removing them. Excellent with a cold glass of milk! Thanks for the easy recipe!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: Aug. 28, 2005

My mom made these cookies often when my brother & I were small. They are so good! The key is not to overcook them. When my grandma first saw the recipe, she thought Mom had made a mistake....no flour??? Make sure you have plenty of milk to go along with these great cookies.

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KAIRBEAR

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Reviewed: Aug. 16, 2005

Excellent peanut butter taste - although they are "gritty" with sugar, that's what I like about them. Do not overbake, or they become dry and lose a lot of their peanut butter flavor.

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KELLIBO

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Reviewed: Aug. 4, 2005

Great cookies! I added a splash of vanilla, a small pinch of baking soda and a little salt and they turned out delicious. Without the additions, they tasted a little off. With the baking soda, the cookies really spread out! I also baked them for a total of 12 minutes this time around, and found that I liked them better this way.

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poofietomato

Home Town: San Francisco, California, USA

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Reviewed: Jul. 6, 2005

This recipe is so fast and easy! I made these cookies for 3 different parties for the holiday weekend and they were a hit each time. Make sure you allow them to cool before you take them off the pan or they will break!

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STACEY21234

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Reviewed: Jun. 28, 2005

This was pretty good. It's not exactly like regular pb cookies, but still tasty. I added less sugar and a little honey. My kids loved em!!!

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KANSMOORE

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Reviewed: Jun. 15, 2005

These were pretty good. I used crunchy peanut butter and only used a half cup of sugar. They were done in 11 minutes...and they weren't grainy at all. Next time I think I'll add chocolate chips!

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WHITE CHOCOLATE

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Reviewed: May 7, 2005

Watch out, don't burn them!! Excellent cookies, my 3.5 year old loved them. I have tiny alphabet cookie cutters, which I used to print letters on the top of the cookies for some extra fun for my little one.

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JOHANKA1

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Reviewed: Apr. 26, 2005

These cookies were easy to make. I added a 1/2 tbl spn. vanilla and a little extra sugar, I also sprinkled the tops with sugar..mmmm.. the flavor was delicious and the texture wsa ok, I will prob. make these again since they were so easy and quick!

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BETSYBADU

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Living In: Redding, California, USA

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Reviewed: Apr. 23, 2005

I wouldn't rely on these for when I want to bake my other pb cookies, but if you're looking for a quick snack, this is perfect. Also, incredibly handy because who doesn't have those ingredients on hand. Thank you for sharing!

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HOORAYHEATHER

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 23, 2005

This is the only kind of peanut butter cookie I make now! My only variation is I use 1/2 c. brown sugar and then just under 1/2 c. white sugar and a dash of vanilla and salt. yummy.

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