Website: The New York Times


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21st February 2021


These are terrific! Light and almost melt in your mouth delicious. I halved the recipe using Skippy crunchy peanut butter and thus cutting back on the sugar (recipe calls for unsweetened pb ), and Kerrygold butter (tho recipe calls for cultured). Regardless these came out great and hit the perfect sweet-salty note. Baked about 13 minutes for a slightly soft but not chewy center. Loved the light sandy texture. I look forward to trying these with the correct ingredients but I can't imagine these being much better than this!

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