Reviewed: Jan. 30, 2012

awful

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Reviewer:

paints

Reviewed: Dec. 15, 2011

I omitted the jelly and used this recipe for plain peanut butter cookies. So very simple and so very tasty!

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sanifi

Reviewed: Dec. 7, 2011

it is real important to not cook too long. they flatten out if in the oven too long. on my second attempt to make these i used chashew butter and ground flaxseed for egg replacer. it worked fine.

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gina

Reviewed: Dec. 3, 2011

I think these cookies are pretty tasty! I like the texture, flavor and how easy they are to make! I made only one alteration...I added a little over a tablespoon of powdered sugar to the mix before baking. YUMMY!

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Reviewer:

bethnicole

Cooking Level: Intermediate

Home Town: Havelock, North Carolina, USA

Living In: Midlothian, Virginia, USA

Reviewed: Nov. 27, 2011

Very good and easy!

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lessjomo

Reviewed: Nov. 3, 2011

Tasty, but had to remove a star as it was wayyyyyyyy too sweet. Cut sugar in half for sure! I'll probably try these again with that adjustment. I used Morello Cherry Fruit Spread and it was delightful.

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Reviewer:

LUNA47

Reviewed: Jun. 25, 2011

READ REVIEWS BEFORE BAKING! im pregnant and wanted to make something with jam and peanut butter. man did i hit the jackpot! they are very easy to make and most people have these simple ingredients in their kitchen. now because i didnt read many reviews beforehand mine ended up thin, huge, and jelly right thru to the pan. def make the spoon fulls tiny(no bigger than a teaspoon) and do not put a deep dent in center because the jelly will melt thru and ruin the looks of the cookie when you try to remove from pan. might be easiest on parchment paper for baking bc you can just move cookie filled paper to freezer to cool fast so you can back more and then you will def. have pretty cookies. either way. whether they come out as pretty cookies, or you have to scrape them off the pan to a pile... still yummy! and they are very time sensitive! no more than 8 minutes!!! they will become sturdier once cooled.

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snagglepuss731

Reviewed: May 7, 2011

yummy! my family and I love these cookies. I learned that you need to leave them on the pan for awhile before moving them to a cooling rack, and they stay hot for longer than some other cookies.

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LALA:)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Apr. 5, 2011

excellent and quick. my 7 year old was able to make them by herself. We will make them again. It made more than 12 cookies for us.

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ashleighgifford

Reviewed: Mar. 24, 2011

such an awesome cookie...my husband will love this. lessons learned making the cookie. i cut the sugar in half. use a tsp for dropping cookies. i didnt see that anywhere and my first batch was way big lol. and spray your fork with cooking spray to make it easier for your impressions...

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