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Flourless Peanut Butter Cookies

Reviewed: Jan. 24, 2013
This was a great recipe to start from. These cookies were absolutely delicious. However, after sifting through hundreds of reviews, here are my changes. I used 1 cup of Skippy Natural peanut butter. I'm assuming that whatever kind of peanut butter you use will effect the way these cookies come out. I also only used 3/4 of sugar all together...1/2C white & 1/4C brown. I added 1 tsp of vanilla. I didn't add baking powder because I couldn't find it in my pantry. It made about 16 cookies that were about 2 inches across. Lot's of people said they don't spread, but I rolled mine in my palm then pushed a fork in to them, not completely flattening them, and they turned out perfect. I am a firm believer in parchment paper. Line the cookie sheet with it. It will keep them from burning and make them much easier to move to the cooling rack. I cooked them at 350 for 10 minutes exactly...and they were perfect with zero burning. Leave them on the cookie sheet for at least 5 minutes before transferring to the cooling rack...and move the cookies on the parchment paper to cooling rack. Don't take them off the paper...it will make for an easier clean up. These turned out moist, gooey, and super rich!! LOVE THEM!! And if you like peanut butter, you will too!! Hope yours turn out as good as mine :)
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