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Hey Mysterygirl, these cookies were very good! I did however, use 1/2 cup of chunky peanut butter, and 1/2 creamy peanut butter, plus I added 1 teaspoon vanilla extract to the recipe. I actually whipped up the cookie dough in the morning, then baked the cookies later in the evening, which the dough held together nicely. I used a small Pampered Chef Scoop, which is equal to 1-tablespoon, to help round out the cookies. I baked the cookies on a Pampered Chef Baking Stone for excatly 12 minutes, then let them set on the baking stone for 5 minutes before removing them to a wire rack to cool. I found I got 28 (2-inch) cookies form this recipe. I couldn't believe how good these cookies turned out, as I was a skeptic at first, and wondered how one could make cookies with out adding flour to the mix. Well, I'm no longer a skeptic, and 'am glad I tried making these flourless cookies, as they were very good, but I would definitely chill the cookie dough for several hours before baking them. One more thing, I did take another viewers advice about rolling some of the cookies in brown sugar before baking them, as they stated it gave the cookies a toffee taste to them. I baked half the cookies that way, but felt the cookie lost the peanut butter taste in the process. My husband and I prefered the cookies with out rolling them in any sugar, and since I chilled the cookie dough for most of the day, applying a criss-cross pattern to the top of the cookie with a fork, was easy and I had no problems with that. Thank you Mysterygirl, for posting this recipe. It definitely is a keeper!

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Domestic Goddess December 08, 2010

I've been making these cookies for years and they are FABULOUS! I thought I'd mention that this recipe converts easily into a sugar-free version for your diabetic or dieting friends & family. Just use sugar-free or all natural peanut butter and substitute Splenda or Sugar Twin for the Sugar. You can also use egg substitute if cholesterol is an issue. With these substitutions, follow this recipe, but use extra care when removing them from the pan and when storing them. They will break very easily and turn into a mess of crumbles if you aren't VERY careful.

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Lazy Cook November 27, 2011

I have 3 favorite cookies and this is one of them! You can't get any more simple than this! I always take the other reviews to hart...so I also added the vanilla and made sure to squish them down enough.. After making these, I believe the other people's that turned out "crumbly" were possibly due to the following reasons: 1.They made the cookies too big. 2. They did not let them cool all the way. 3. The correct temperature for these cookies is a bit less than 350 as stated in the recipe. These reasons are from personal experience. The cookies that were bigger than 2" diameter, fell apart. The ones I couldn't resist trying before they were cool, also fell apart and my oven only has a range 160-180 deg. C which is 320-356 deg F. However, the cookies that were exactly 2" diameter, cooled all the way (on marble) were the ABSOLUTE BEST pb cookies EVER! ....oh, and also since I always hated trying to get all the pb out of the measurer I coated the cup with veg.oil so it would just slide right out (also as not to waste any because pb here in South America costs $10 for 10 oz.jar!) ...OH! what you will pay to taste that memory again!

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ak2uruguay October 04, 2011

I am amazed! Making these right now and they turned out perfect. Who would know there is no flour??? I am gluten-intolerant and have been wishing I could eat some cookies. These are great. Made them just as suggested and added about 1/2 tsp. vanilla. Batter is perfect, cookies are delicious. I didn't roll them in sugar, and let them cool on the baking stone for 5 minutes before removing. Next time I will try using half Splenda half sugar as suggested by another reviewer. These are sweet enough for me without rolling them in sugar first. Reading some of the other reviews first was very helpful.

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Some1sGrandma January 12, 2011

I added 1 tsp of vanilla and 1 tbsp of nutella then baked for 10 minutes. They were a little crisp so maybe nextime i'll go with 9.

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phelep85 February 18, 2011

Great cookies! Super easy and tasty. I doubled the recipe, and added 1 cup of old fashioned oats and a teaspoon of vanilla extract. delicious. i did not chill the dough, because the recipe did not call for it, and it seemed that some others had trouble with theirs when chilled. they were easy to handle and a quick roll in sugar gave them a little extra texture that we all loved. i especially like that they don't use flour or butter. wonderful and easy to customize. i will make them again.

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fallonrene January 12, 2011

I don't know how I could have gotten this very wrong, seeing as how there are so few steps, but this came out awful. The only change I made was using half brown sugar. I put the dough in the fridge for a good 30 minutes to make it easier to work with, but it was still incredibly crumbly. The cookies fell apart when I took them off the pan. We kept trying to eat them, thinking maybe they weren't really that bad, but after two days I had to toss them. Even the dogs weren't excited to eat them. I wanted to like them, the recipe was so easy and has such great reviews, but it definitely did not work for me.

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mamere94 December 25, 2010

Fun, quick and easy. Also added vanilla, and used 1/2 splenda and 1/2 sugar. Couldn't tell the difference. Very peanut buttery!

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gruurly November 29, 2010

These didn't even make the cool down. They came out of the oven and were gone. Thanks for a yummy and easy recipe. Will be making this again. For the Aussies out there I cooked these at 180 degrees and used standard sugar and mixed 1/4 crunch and 3/4 smooth peanut butter.

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Petes girl January 24, 2011

Amazing! Quick and Easy!! Never knew it could be so simple and taste so good. Sprinkled sugar on cookies as soon as they came out of the oven made them just right!

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ccbacardi October 29, 2010
Impossible Peanut Butter Cookies