Auttie Profile - (16684183)

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Member Since: Oct. 2010
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Recipe Reviews 2 reviews
Soft Sugar Cookies IV
These cookies came out absolutely fluffy. I used a cookie scoop which made them the perfect size. For the first batch I left them in the rounded shape and it made them SO soft; they were like miniature pillows! For the second batch I used the "peanutbutter cookie fork smoosh" method, but didn't make them too flat. These were the cookies I frosted. They were equally as soft, so it's really personal preference. For an added touch, on the rounded ones I put a dab of frosting and a single peanutbutter chip. It was mostly a decorative addition. For the flatter ones I frosted them with frosting I'd colored, and sprinkled miniature Tollhouse chocolate chips on it. Since they were semi-sweet it cut down on the sweetness a tiny bit and gave them a little bit of an edge. Oh, I almost forgot to mention... I added a dash of cinnamon to the recipe and it really gave it just the perfect hint of flavor. :)

0 users found this review helpful
Reviewed On: Dec. 21, 2012
Peanut Butter Cup Cookies
This recipe was AMAZING! Even at high altitude they turned out soft and stayed that way. I couldn't agree more with everyone's tips on freezing the peanut butter cups and then putting the cookies in the fridge. The only thing I changed was instead of using the mini peanut butter cups that come with the wrappers, they are now making bite-sized minis that come in a snacking baggie of about 60 minis. They were WONDERFUL. To me, using a full size (even the small version) would detract from the cookie itself. The bite-size mini in the bag were absolutely perfect. They added the "look" as well as some extra flavor, but didn't overpower the cookie itself either. I'll never make them any other way. I figure if I want a peanut butter cup I'll just go unwrap one, but if I want a cookie with a peanut butter cup as an accent that's how I'll do it.

8 users found this review helpful
Reviewed On: Dec. 28, 2010

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