I am in So much trouble. My cookie jar normally stands empty for months on end. I am admittedly not a baker ( but I am working on it). With this recipe I no longer have an excuse. Fast, Easy and who doesn't have PB, Sugar and eggs kicking around the kitchen.
The description of this recipe is quite right, they are definitely the quickest and simplest cookies I have ever made. I have found that if you put the dough in the fridge for about 10-20 minutes before rolling them into a ball, it's a lot less sticky. I also don't flatten down the middle of the cookies to give that peanut butter cookie design until after the cookies are already baked. There have never been leftovers when I've made these cookies...thanks so much for sharing!
I was a bit skeptical at first, but now I am a believer. These are delicious! Just what I needed to take away my craving for pb! I added about a 1/4 cup of quick cooking oats, only used 1/2 cup of white sugar, and added 1 tsp of vanilla. I didn't pre heat the oven since it wasn't in the instructions and baked the cookies for 12 minuets.
My son and I made these this afternoon. Super easy and very good! I used peanut butter made only from fresh ground peanuts, so I think next time I'll add about 1/4 tsp of salt. I might also try using brown sugar, and perhaps only 3/4 C. (Has anyone made these w/ brown sugar?) We'll definitely make these again!
These are super easy to make, but as some others mentioned, very sweet! I doubled the recipe and used 3/4 brown sugar and 1/4 white. I used a 1 tbsp scoop to make the cookes then flattened with a fork and sprinkled just a pinch of sugar on each. I think next time, I'll use much less sugar and a pinch of salt. I made these for DH, and he hasn't tried them yet, but I'll bet he loves them! Thank you!
Amazingly good! I followed the recipe to a T and used JIF smooth. I did put a piece of dark chocolate on each cookie before baking because there's nothing like a peanut butter/chocolate combo!
Just made these cookies and LOVE THEM. I found that if you wait 30 seconds before lifting from the cookie tray you allow the melted sugar to cool and harden enough so that the cookies do not break or scrunch up on the spatula. I believe these cookies work because the sugar melts to a liquid state then resents throughout the cookie forming a bond...I wonder what other cookies could be adapted to this recipe's concept.
These cookies were unedible--grainy and greasy. I couldn't finish one and will not be making these again, sorry.
This recipe is perfect for a night when you want a quick easy dessert with few ingredients. And, these cookies taste great! I used all natural reduced fat peanut butter (the kind that separates) and reduced the sugar to a 1/2 cup. The key is not to over cook them (I prefer soft cookies to crunchy ones). This is one of my favorite go-to recipies.
I was curious about the recipe missing flour. Easy enough to mix and amazingly does turn into cookie dough. Unfortunately, following the directions precisely, resulted in something between cookies and peanut brittle. YMMV. Personally, I like the pictured cookies and I didn't get anything like 'em. I rolled these rounded teaspoons in sugar too. The criss-cross just melted out. Didn't cook them anywhere near 12 mins - more like 7-9 - or they would've burned badly. The kids liked 'em well enough. Did not refrigerate beforehand.