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I have been looking for gluten-free cookie recipes for a friend and this fit the bill perfectly. These were good enough to make anytime, not just when needing gluten-free. I must have made my cookies slightly larger than intended as I only got 22. Followed the recipe exactly and baked on parchment paper for 11 minutes. I used extra crunchy Skippy. Next time I'm going to try adding a few chocolate chips. Thanks for the recipe! - Oct 1, 2009. Update: Made these again - a double batch this time - and ended up with 53 (or so); they were smaller so baked for 9 minutes, which was sufficient for my taste. I did add some mini-chocolate chips to some of them, though I think I prefer them plain, strangely enough! lol Thanks again for posting!
I do this with a cup of Splenda instead of the real sugar. Works perfectly and I can have this treat. My 14 year old DS loves them.
I made these, but I used natural peanut butter. It didn't have a nice texture to them, they were very crumbly. They might be better if regular chunky peanut butter is used.
This is how i make them all the time!
This is a great and quick recipe to make, I think i overworked the cookies because they were crumbling, but that is my fault not the recipe. These are cookies I would make again.
I have made these great cookies since 1972. I have used smooth or chunky peanut butter, brown or white sugar and I also add 1 tsp vanilla. Sometimes I add some mini chocolate chips. Now thanks to a posters use of Splenda we can enjoy these even more often!
This is how my granny makes them. So addictive, So delicious.
Just as good with a full cup o' sugar, and easier to remember, too. HANDS DOWN the best peanut butter cookie I've had.