Peanut Butter Cookies

From EatingWell:

A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.

READER'S COMMENT:

"I did some different things. Instead of brown sugaar, I used turbinado. And instead of wheat flour, i just used more all purpose. In my opinion they are too sweet and hardly any peanut butter flavor. "

Create a Review

9 Reviews for Peanut Butter Cookies

04/20/2013

Anonymous

Recommends this recipe

delicioussss!

These came out delicious! I followed other people's advice, and doubled the amount of peanut butter. The batter came out a little dry so I just added some more water. Baked each batch for exactly 8 minutes and they are soft and chewy! Also, I added 2 tbsp flax seed, to add a little healthy to an otherwise great recipe!

Comments

02/23/2013

Anonymous

Recommends this recipe

Turned out great

Did as another reviewer suggested and put extra 1/4 cup peanut butter..not sure I needed it. And reduced the sugar by 1/4 cup...also added a couple tsp more water....not sure I needed that either. I baked them for 12 minutes as my husband likes them a bit crispier for dunking, they were crispy on the edges and softer in the center. Will definitely make these again.

Pros: Easy to make, super tastes

Comments

08/30/2011

cchopkins

Recommends this recipe

Pretty tasty, for a lighter PB cookie!

Left out 1/2 cup of the brown sugar, and added a 1/4 cup of PB (we use ADAMS), since a couple of people mentioned they were not terribly peanut-buttery. Dipped the dough balls in the chopped peanuts, then flattened the whole thing with a fork - turned out light and fluffy and delicately peanutty. Kids liked them, so .... works for me :)

Comments

07/07/2010

Anonymous

I did some different things. Instead of brown sugaar, I used turbinado. And instead of wheat flour, i just used more all purpose. In my opinion they are too sweet and hardly any peanut butter flavor.

Comments (1)

6 comments

ellen011655 wrote 1 year 40 weeks ago

To paraphrase - "I changed it around, then I didn't like it" No, I don't think that is a helpful comment.

05/20/2010

Anonymous

These cookies were awesome! I substituted half of the brown sugar with sucanat and the canola oil for safflower oil and they turned out great! It is a nice, soft, mellow-flavoured cookie. Will definitely be hanging on to this recipe! I did manage to get 4 dozen cookies - I think - my husband was stealing them off the trays so fast I couldn't keep track!

Comments