Flourless Peanut Butter Cookies
The original recipe is very good, I like to make recipes as written first and then make changes to my preference.
I now make these all the time, and since it's just me, I make half a batch- 1/2 c. Sugar and 1/2 c. Peanut Butter but keep it at 1 whole egg. I also add some vanilla and chocolate chips. I find that the extra egg makes it more gooey (I like it that way.) Some good tips on this are, cook it until the bottoms are done (about 7 minutes in my oven) and yes, the rest is gonna seem undone but you take it out and let them cool. Once cool they thicken/ harden up a bit. The inside will still be a bit gooey though so if that's not what your looking for, try a recipe with flour. Also, as far as aesthetics go, they're only gonna be as pretty as you make them on the pan before baking.
Hope I help someone, happy baking!
1 user found this review helpful
Dec. 4, 2013