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I am very disappointed with this recipe. I followed the instructions, but the ingredients wouldn't stick together to form dough. I added an extra egg, and got some dough; however, it was grainy. Baked well, but very little peanut butter taste.
I love this recipe! I used white rice flour (gluten free house) added an extra egg and 2tbsp milk, 1 minute less cook time and these cookies are gluten free and taste like store b ought regular! Thanks!!!
Just baked these for hubby. We both loved them. Simple and delicious. Mine retained their shape and did not spread out too much, were slightly crisp with spongy centers - YUMMY!
Very east, and a GREAT tasting cookie. Excellent texture too. They spread out a lot though, and didn't hold their shape.
Good recipe! When I bit into one, I thought it tasted like more of a muffin then cookie, the inside was spongy and moist while the outside was slightly crunchier. I added 1/4 cup of peanuts, very finely chopped.
I just made with with 3 kids I was babysitting. They each had thier own bowl and made it almost completley by themselves with me supervising. It was a total success and they were delicious! I didn't have baking soda, so I used baking powder...wasn't sure how it would turn out, but it was fabulous!
Good and easy. I put them in minimuffin cups and added a chocolate star on top once they were baked. I was worried because the dough seemed dry, but it turned out well.
Easy, quick. Had them mixed and baked in no time. Nice basic peanut butter cookie.
These really were easy to make, and very addicting. They stayed chewy the few days they were around! Nice flavor.