Flourless Peanut Butter Cookies
I made these today and they are FABulous!!! Here's what I did: I doubled the recipe, which means I used two cups of peanut butter (basically, one jar), two eggs, and one cup sugar (3/4 white, and 1/4 brown). I did add a tsp of vanilla, and about 1/2 tsp of baking powder, for fear they might run all over the pan. They did not - I think they would be fine with out the baking powder.
I used natural peanut butter, and poured the oil off the top without mixing it in. This made for a perfect, and I mean perfect, cookie consistency - moist on the inside, but not runny in the least. The taste is salty/sweet, which I love! I made them into a ball form for the cookie sheets, and they only flattened a bit, for a perfect, round cookie shape (didn't press them with a fork). I can hardly stop eating them. Will most definitely make them many times again. Even my husband likes them, and he doesn't like peanut butter. Thanks for this great recipe!!!
20 users found this review helpful
May 24, 2008