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56 cookies or 28 servings, 2 cookies (15 g) each
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Get the kids in the kitchen and have some fun teaching them basic baking skills, such as how to measure.
This recipe works equally well with any other Kraft Peanut Butter, such as Crunchy, Light Smooth or Extra Creamy.
Place cooled cookies in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
loved these,brought them to my girlfriend who loved them too but wouldn't believe me that I used no flour.Made a believer out of her.The recipe though does not make 56 cookies
I actually measured the dough in a Tbsp onto my cookie sheet, but they were not the bite-size that I wanted. I reduced the next sheet to a tsp and they are nicely small. I pressed a single semi-sweet chocolate chip into the centre, as they aren't big enough for 2.
Almost half of my cookies fell apart. They didn't look very good either. However, they tasted Ok. I wouldn't make these again.