SO yummy! Recipe as written is fabulous, but if you're lookier for something a bit healthier and thicker... I felt the fat (butter & peanut butter) to flour ratio was quite high, so I used 1 cup of trans fat free Crisco instead of butter and increased the rest of the ingredients by 50%. (If I'm going to the trouble of making cookies I want a BIG batch!) Also used 1/2 whole wheat flour and 1/2 white flour and replaced 1/2 of the white sugar with Splenda. I used Crunchy PB as suggested by some other reviewers. The cookies came out thick and moist and really delicious. You will never miss the extra fat. In fact, I think it makes the cookies better.
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SO yummy! Recipe as written is fabulous, but if you're lookier for something a bit healthier...