thank you so much for getting back, I was so looking forward to this recipe as yours stood out. The final product was dry it resembled the crumb texture for a cheesecake, would not keep its shape. I don’t believe I overmixed as I was using a hand blender, it started out great, until the addition of the flour. That is why I came back to see if there were any comments of people having any problems and could not find, so I thought maybe it was maybe a misprint. I tried adding some water, but I would have to add way to much, it is still in the fridge, just can’t bear to throw it out, any suggestions, I am thankful!!

Hi Dawn–I’m sorry to hear that they didn’t work out for you. Do you mean that they were dry in their final product, as a dough, or both? One possibility is overmixing, which can cause cookies to harden; another is overbaking, which may dry out cookies (each oven has its own heating time, as I’m sure you know, so you may need to adjust accordingly). If you think none of these is the case, you may try a) softening the cookie butter to the point of melting, for a softer and more pliable dough, or b) upping the amount of butter and decreasing the amount of cookie butter in equal proportions, since cookie butter can sometimes be pretty stiff. Hope this helps, and best of luck with the baking.

Tifa, you most definitely need to jump on board this bandwagon–although I think peanut butter should make an excellent temporary sub in this recipe (can never have too much PB, either!). If you do get a chance to try it, I’d love to hear how it goes!

My sweet tooth totally agrees with you–thanks for stopping by and reading, Rachel!

Oh, you betcha 😉 thanks for reading!