yum!!!!!!!!

By emily on January 31, 2012

I MAKE THESE COOKIES ALL THE TIME PAULA AND THEY ARE A HIT,I EVEN PUT A KISS ON TOP.AT WORK THEY CANNT BELIEVE HOW EASY THEY ARE.THANKS PAULA

By ROBIN HALL on January 31, 2012

I loved the cookies they turned out great ill have to make more next time my family ate them all in a couple of days

By Alyssa k on January 31, 2012

Perfect, easy cookies. I added choc chips to one batch, which was also delicious. My oven is much hotter I guess, I only needed 9 minutes to get them perfect. Thanks Paula!

By Sarah on January 11, 2012

Love these cookies, but would be careful with the Splenda. Even though I'm diabetic, I (along with lots of other people) cannot use Splenda. Truvia or Stevia is a better choice for those who have stomach issues.

By Mary Harris on January 06, 2012

These are very good. You can do a 1/2 a cup white sugar and 1/2 a brown sugar. This makes for a softer cookie, when the cookie cools. I make these all the time.

By Mattie Hicks on January 03, 2012

These are GREAT!!! Cynthia must have done something wrong as they turned out perfect. Am sending to Diabetics that I know. Great for them. Thanks Paula

By verniece on December 29, 2011

Unfortunately, I could not give this recipe any higher than 1 star. The cookie batter was oily which made the cookies so crumbly I tossed out the remaining batter after the first batch of cookies. The photo doesn't look anything like the actual cookie. I will stick to my mother's recipe with flour.

By Cynthia on December 26, 2011

Wheres the flour????

By Anonymous on December 23, 2011

OMG - these are the best Peanut Butter Cookies EVER! I kept looking at the recipe saying No Flour? No Flour? Was thinking possible misprint on the recipe. Went with it and WOW - these are so very very good. Thank you Paula - I made these and your Chocolate Gooey Cookies yesterday and both were a big hit with the family.

By sherri wright on December 19, 2011

I absolutely LOVE these cookies...only mine are always very crumbly...especially when warm....can someone please tell me what I'm doing wrong?.....I make and eat them anyway, as they are the ONLY cookie that meets my carb/protein/sugar dietary requirements that I have ever found.

By georgie on December 19, 2011

I my grand childern and make the Magical Peanut Butter Cookies all the time the love them I use the Splenda. I wish you could come with more cookies we could make using Splenda. I love your show Miss Paula Deen .

By Landa Reese on December 16, 2011

I've made these peanut butter cookies several times. They're the best I've ever had!!!!! Extremely easy.

By Trina Miller on December 15, 2011

YUMMMMMMMMy and great for beging on weight watchers used the splenda Thank You & Happy Holidays

By cathy Waldauer on December 14, 2011

I made these last year and have had some money issues in the last year. Every time I go the the pantry I get a jar of PB. So to use them up I have been making these cookies. they get eaten fast and when I am in a pickle make a pretty good snack. This year instead of just kisses I am using hugs and peanut butter cups for X-mas cookies

By Angela on December 14, 2011

When I read this recipe I thought..Paula seen and no butter?? Then I realized there was no flour...and I was skeptical....but these cookies are awesome...so simple and quick..I added m&Ms; to some just for kicks

By jaci on December 12, 2011

My cookies came out of the oven nice and puffy looking but when cool sank and are very thin and brittle. Taste is ok, not great. Did I do something wrong?

By Christie on December 08, 2011

my grand daughter and i made these when she was 3,i gave her her own jar of peanutbutter, she measured the peanutbutter,sugar,and even broke the egg,of course she licked the spoon after every spoonful she measured

By Anonymous on December 05, 2011

These are the best peanut butter cookies ever. My family likes them so much we have added them to our Thanksgiving Day meal. Thanks Paula

By Jennifer on November 24, 2011

Ms. Costley, these are flourless cookies. Just use the 4 ingredients. I've made these before and they are quite good.

By Jennifer on November 13, 2011