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absolutely delicious! I sprinkled some sugar over the top before baking and it added a great crunch!
I have to review these cookies--even tho I did NOT actually "taste" them--b/c they were NOT for me! But they looked, smelled & baked wonderfully so I am going to deduce that they will taste wonderful as well :-). I used natural PB & baked for 10 min. they spread well & were very simple to make. What a great recipe; thanks for sharing!
Just the right peanut butter flavor. Even my husband, who doesn't like peanut butter cookies, had quite a few of these. I did add more flour because of my altitude, but that's about it.
Was looking for something I could bake without havig to go shopping. I had all of the ingreidents for these in my pantry. Cookies were very good!
These were good, but too crisy for my taste. I prefer cookies that are not quite so flat. Eight minutes was the perfect time.
Wonderful! I wanted to make these for my dad, who is diabetic (and used to love peanut butter cookies), so I substituted Splenda and Splenda brown sugar and they tasted great (the non-diabetics agreed). I plan to make them again with regular sugars, though, to compare.
very tasty! I had to leave them in a few minutes longer, but it's probably just my oven. You should make these!
I wish I would have read the reviews before making this recipe. The dough was way too sticky to roll. I should have added more flour or at least refrigerated it before trying to work with it. They did spread quite a bit and you couldn't even see the fork marks when they came out of the oven. The taste was good and I liked the consistency, but I would have preferred a thicker cookie. I was especially disappointed by their appearance as I had made them for gift-giving.
Some day when my children ask me for the peanut butter cookie recipe that I used to make when they were kids I will give them this one!!!
Wonderful peanut butter cookie recipe. Exactly like the ones my grandmother made for me so often as a child. Thank you Christine!