I've made these for years, and almost always just bake them without pressing down, then push a chocolate kiss into them as soon as they come out of the oven.
A note to the reviewer who had trouble with crumbling. I've learned that this recipe has to be made with brand name/high quality peanut butter. They can turn out either crumbly or like hockey pucks, otherwise! I cannot taste an appreciable difference in most peanut butters, but I do know that there is *something* different, and that difference makes a big difference in these cookies. Some store brand etc. pbs will work, but it's hit-&-miss, trial-&-error to figure out which will and which won't. It's easier to me to just make sure I've got Jif or something comparable on hand to make these.
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I've made these for years, and almost always just bake them without pressing down, then push a...