I used this recipe as a base for coraline cookies (little pb button cookies) & I reduced both the brown and white sugar by 1/4 cup each, added a splash of vanilla, and used a heaping 1/2 cup of regular peanut butter (it was probably close to 2/3c). My first batch of these left me feeling pretty dissapointed... I put my dough in the freezer for about 20min & sprayed my pan with non stick spray... the cookies spread on the bottoms, crumbled around the edges, and although they tasted good, they weren't something id serve to guests. However for my next batch, I left the dough in the freezer for almost three hours and didn't use any non stick spray on my cookie sheet... they came out perfect this way, they didn't stick either. So to anyone making these: make sure your dough has plenty of time to chill like the recipe says! And unlike other peanut butter cookies on this site (even ones that call for a full cup of pb) these had a great peanut butter taste, they were moist and chewy in the middle and slightly crisp around the edges. This will be my go to peanut butter cookie recipe from now on with those changes I made.
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I used this recipe as a base for coraline cookies (little pb button cookies) & I reduced both...