*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Soft, chewy and delicious! These are wonderfully yummy! (And, have no trans fats!) I followed the recipe almost exactly- just added 2 more tablespoons of flour and another 1/8 teaspoon kosher salt. Also instead of mixing in mini chips, I added three regular-sized chocolate chips to the center of each pb cookie after baking. For the crumbling problem- baking longer is not the answer!! I would recommend using insulated baking sheets and a good, thin, metal pancake turner to remove the cookies. Be sure to allow them to cool for 1-2 minutes before removing.
I am an avid cookie baker and these are my favorites to make by far. They are easy and delicious and always get rave reviews. The key is to scoop them with about a 1TBSP round measuring spoon and use baking sheets insulated with air. Also, I usually cook about 8 minutes and leave on the sheet after for atleast 5. They are amazing!!
I was not happy with these at all. The dough was soft so I already had concerns, but given the mixed reviews I chose to plod on and follow the recipe with no changes other than to chill the dough overnight. The result was a cookie that was so soft it had little structure to support it once it was picked up - as others experienced, it fell apart into pieces, pieces that were too fatty and not sweet enough. I compared this recipe to a similar recipe I loved, with a 2:1 ratio of peanut butter to butter - and what I found explains what went wrong with this recipe. It needs 2 T. more of both brown sugar and white sugar, which explains why these cookies were not sweet enough. The recipe needs more flour, maybe 1/4 cup, which explains why they were too fatty (I'd almost call them kind of soggy) and had so little structure. In the end, while I liked the double amount of peanut butter to butter, this pretty much fell apart after that - pun intended.
I thought that these cookies were really good! They were a little soft while i was making the batter so I added a little more flour. They came out thin big and crispy! Delicious!... Also a hint to the person who made them and they fell apart: Did you let them cool for 10 to 20 minutes to let them harden!?
Very nice cookie! It was just sweet enough and had good peanut butter flavor. Many other pb cookie recipes have way too little pb or too much flour. My family really enjoyed this one--a definite keeper.