I lowered the sugar to 1 cup each of white and brown sugar the first time I made them. They were good. I didn't think they were peanut-buttery enough though. So I made them again with 1/4 cup more PB and 1/4 almost 1/4 cup less butter. Both times I let the dough chill and had no problems with very flat cookies. But the second time I chilled it longer and they were puffier. Also, the first batch I made I cooked to what I thought was done (20 min?) and DH thought they were over done (he's the one who likes chewy). I've cooked the following batches everywhere between 11-18 min and HE likes them best about 16 min. Barely done, but definitely chewy. He also is hooked on sea-salt topped cookies, due to a place we've stopped before. So rather than rolling in sugar, I grind some sea-salt on top of them.
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I lowered the sugar to 1 cup each of white and brown sugar the first time I made them. They...