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Rating: 5 stars I read the reviews for this recipe before I made them. I figured with so little ingredients try them and if they aren't good I am not out too much. I rolled them into large walnut shaped balls and pressed a fork with sugar in a crosscut pattern. I baked them for almost 15 minutes and they did not burn. I asked Husband to rate them. For him it was a definite 10. I then proceeded to ask each our our four sons who also gave it a 10. After the first batch I decided to flatten them more and sprinkle with sugar. They cooked much quicker. I have found with this cookie cook them till the top turns slightly white. let them cool for 5 minutes then transfer to plate or platter. Ours made 20 cookies. I ended up making another batch a little later in the evening and made a BIG cookie with chocolate chips pressed into the cookie. It made 1 pizza pan sized cookie. Thanks for the great and easy Recipe. I will definitely make this one again. Thumb Up Helpful (1536)

Rating: 5 stars for those of you adding baking soda, etc. - those recipes are also on allrecipes, so you're kind of rating the wrong recipe. For a THREE INGREDIENT PEANUT BUTTER COOKIE this recipe is perfect. If you want more than 3 ingredients, go to another recipe for peanut butter cookies. Thumb Up Helpful (1146)

Rating: 5 stars this is a very tasty cookie! i've made a change when i bake it, though. try adding 1 tsp of baking soda. this makes it a little lighter. Thumb Up Helpful (825)

Rating: 4 stars Great cookies! I added a splash of vanilla, a small pinch of baking soda and a little salt and they turned out delicious. Without the additions, they tasted a little off. With the baking soda, the cookies really spread out! I also baked them for a total of 12 minutes this time around, and found that I liked them better this way. Thumb Up Helpful (753)

Rating: 5 stars FINALLY a peanut butter cookie recipe that I'll eat and ENJOY!! Peanut butter is probably my favorite food but until today, I never much liked PB cookies because of their dry, crunchy texture that left you gasping for milk. This recipe was PERFECT and SOOOO easy!! I felt like a snack today so I halved the recipe-- used 1/2 cup sugar and PB and used only the egg WHITE from an egg (cut out some extra fat and cholesterol). I rolled the dough into balls and then smooshed them with a fork in the classic criss-cross pattern, baked them for 11 minutes at 350 and let them cool on the sheet for like 3-5 minutes (more like three because I couldn't wait to try them). The half batch made 9 decent-sized cookies-- perfect for two people. I'll only use this recipe from now on... it was moist, peanutbuttery and QUICK! THANK YOU!! Thumb Up Helpful (303)

Rating: 1 stars Recipes like this were popular at the start of the low carb diet phase, many even taking it a step further by using a sugar substitute--I was willing to give it a try but my taste buds objected! The texture is unpleasant and the taste disagreeable. There is no substitute for a good, old-fashioned tradional peanut butter cookie, and in this case I think I would have much preferred a spoonful of peanut butter out of the jar. Thumb Up Helpful (232)

Rating: 5 stars I use splenda instead of sugar for a fairly low carb cookie! Thumb Up Helpful (160)

Rating: 4 stars Reading the instructions on this I see she did not mention you should flatten cookies with a criss cross fork action, I think that would help on the overwhelming peanut butter taste, because it makes them more crispy, and also it DOES only take 8-10 minutes this way...no uncooked peanut butter...they are SOOOO good!!! I make them for Christmas every year, to give out to the neighbors.... Thumb Up Helpful (139)