Reviewer:

Reviewed: Apr. 19, 2013

Awesome! Not only is it delicious,it has my favourite ingredient:Peanut Butter! Even though it only has a little bit of ingredients,it bursts with flavour! :)

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Reviewer:

youngcook

Cooking Level: Expert

Home Town: Picture Butte, Alberta, Canada

Reviewed: Mar. 10, 2013

I love peanut butter cookies and I love chocolate. Now that I am gluten and dairy-free, this recipe is perfect for me. With little other ingredients you get the full flavor of the peanut butter. Don't skimp on the quality of the peanut butter. I use an organic crunchy type and dark brown sugar. I've also found dairy-free chocolate chunks. My teenage son who is not restricted by gluten or dairy loves these cookies too. He says "these are the best!"

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Reviewer:

Saresco

Reviewed: Feb. 15, 2013

Perfect, thought I did add kiss and then bake for one more minute.

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Reviewer:

Erin A.

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Alexandria, New Hampshire, USA

Reviewed: Feb. 15, 2013

I wondered with so few ingredients but they turned out perfect. The dough wasn't too sticky and I rolled them right away. What took the most time was unwrapping the kisses. I doubled the recipe because I knew they'd disappear if they were good and was glad I did. I got more that 36 cookies when I doubled. Yeah! This one's a keeper!

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Reviewer:

Phyllis Gridley

Reviewed: Feb. 11, 2013

I made it with the 3 kinds of sugar. Too crumbly. I wanted to pack them to send to college but i'm not sure they are going to make it:(

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Reviewer:

blluma

Reviewed: Feb. 3, 2013

I didn't have all the ingredients for the Hershey recipe and as this one was highly rated and looked so simple, decided to use. After reading many, many reviews, I made the batter with the three sugars: white, brown, confectionary, that had been recommended. Also, added the quarter cup of flour that some suggested. I did use a half teaspoon of vanilla to smooth out the taste. Then, I shaped the cookie dough into balls and rolled in granulated (white) sugar. I didn't find the dough crumbly, did not see a need to refrigerate before baking and did not flatten the dough prior to placing in the oven. Took them out at eight minutes, topped with the kisses, and let cool on the pan for another two minutes. Taste testers here give it five stars!

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Reviewer:

clare'sgirl

Cooking Level: Intermediate

Home Town: Rumford, Rhode Island, USA

Living In: Riverside, Rhode Island, USA

Reviewed: Feb. 1, 2013

Quick, easy and fun. What is not to like? Kids love them and so do the grown-ups. I used 3 types of sugar. I baked them on a cookie sheet, using parchment paper so the cookies would not stick.

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Reviewer:

JAN CAN COOK

Cooking Level: Beginning

Reviewed: Feb. 1, 2013

We took others suggestion & used 1/3c each sugar, brown sugar & powdered sugar. We also had to add 2T flour to stiffen the dough some. The taste was like I remembered. Although I won't make these often will keep for Christmas or something.

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