Reviewed: Apr. 13, 2013

Baked these today, did make the same change, 1cup white sugar 1 cup brown sugar. Makes for a moist cookie. Excellent recipe!

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swhite1294

Reviewed: Mar. 21, 2013

Easy and tasty. This is a great for those late night snack cravings

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Andrea

Reviewed: Feb. 16, 2013

These cookies suck. They did not hold their shape at all n just spread flat... :( They don't taste that great either. This was just a waste of my perfectly yummy peanut butter! I'm very disappointed! Never again.

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CremeDeLaCreme

Cooking Level: Intermediate

Reviewed: Jan. 29, 2013

I've cut the recipe in half. made half brown sugar and half a white. and added a 1 tsp baking powder and 1/4 cup flour. made perfect soft cookies!

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Daria

Cooking Level: Expert

Living In: Kirkland, Washington, USA

Reviewed: Jan. 17, 2013

I couldn't imagine making cookies without flour, but I got over that and tried these. I'm so glad I did! They were gobbled up in no time and I will be making them again. My own original tip for any peanut butter cookie recipe came to me like and epiphany; If you like big cookies but you also like making the criss-cross pattern, use a potato masher. They make a perfect pattern and you only have to press down one time on each cookie. Your friends and family will wonder how you did it. I also rolled the cookie dough balls in sugar, then dipped the potato masher in sugar before flattening each one. Once you start using your potato masher, you will never want to go back to a fork!

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SilverTrove Girl

Reviewed: Jan. 14, 2013

I going to try this recipe when I get home this evening!! Can't wait to see how they turn out!! :-)

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jigglea

Cooking Level: Expert

Living In: Trenton, New Jersey, USA

Reviewed: Jan. 11, 2013

Great cookies and easy to make with kids. This recipe is a keeper!

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dianajlim

Reviewed: Jan. 11, 2013

Found this recipe this past holiday season when I was looking for treats to bake for family and friends. I loved it. The simplicity was well welcomed when I set out to bake 36 dozen cookies. Aside from them being super easy they are quite tasty, very crunchy and I personally love a nice crunchy cookie. I have recently adopted a low to no carb life style. These cookies fit right in. I baked a batch today using splenda rather than sugar, and instead of 12 cookies I made 40 mini cookies, making each cookie roughly 1 carb each. They are lighter and more delicate than they are with sugar, almost like shortbread. Will use this recipe for the rest of my baking days, thanks so much for sharing.

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Reviewer:

KatyMae86

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 9, 2013

Found these just yesterday, tried them right away, great cookies but should be made with less sugar..maybe a 1/2 cup less. Next time I will try them with less sugar. But do enjoy them, they're great.

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