Reviewed: Nov. 23, 2009

I would have preferred to use a different recipe. After following the recipe exactly, the cookies came out flat and grainy versus soft and chewy. I added approximately 1/2 cup of flour after the first batch and peanut butter chips to make up for the lack of flavor.

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mafomodifier

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Reviewed: Nov. 23, 2009

Delicious! I have never made PB cookies before, but wanted to try these. Made no alterations at all and they came out absolutely wonderful! Chewy, flavorful, big, perfect! I have a feeling any issues with this recipe are user error because I am no baker and they were great. We will definitely be making these again and again!

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nolie

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Reviewed: Nov. 5, 2009

ive been looking for a chewy peanut butter cookie. im making them right now. they are great. i even added walnuts to them. thank you for your recipe.

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rosebudstar12

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Reviewed: Oct. 30, 2009

The first batch of cookies I made were awful. They were runny and bland. In desperation, I poured the batter into a greased 9X9 pan and baked them at 350 for 20 minutes and they actually made really good peanut butter brownies. I'll make them again because this is a good basic foundation recipe. I'll probably add chocolate chips the next time I make them.

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boux

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Reviewed: Sep. 24, 2009

These cookies were great! A trick I learned from my mom when making cookies: always do 1/2 butter and 1/2 vegetable shortening. The cookies tend to stay fluffier and end up less greasy. I also added some chocolate chips the second time around...fabulous!!

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Falangie

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Sep. 19, 2009

I followed this recipe to the T, and it scared me at first because the mixture seemed a bit too thin. But after all was said & done, the cookies turned out good. Now I'm just waiting to see if the cookies are still soft tomorrow.

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rhodes

Cooking Level: Intermediate

Home Town: Haltom City, Texas, USA

Living In: Bridgeport, Texas, USA

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Reviewed: Aug. 9, 2009

Personally, I absolutely love a nice, chewy, soft cookie. I was never all too fond of peanut butter cookies because the always seem to turn out so crunchy and hard. These cookies, however, were absolutely the perfect cookie. I brought them to a party and had people begging for more. I made some for my family and they were gone in hours. Awesome recipe. A few changes: i added an extra half cup of flour and found that they turned out better. I also rolled the balls of cookie dough in granulated sugar before putting them on the cookie sheet, and I didn't make fork imprints, they spread fine on their own. Thanks for the great recipe, I'll be sure to make this one again soon.

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KelseyTheGreat

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Reviewed: Jul. 15, 2009

These are great!. I used chunky peanut butter and they just begged to be dunked in milk.

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Isaac's mama

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: May 28, 2009

Suggested changes: Add 1/2 c whole wheat baking flour (approx) to make it more dough-like and less batter-like. Esp if using natural PB which has more oil. Do NOT smash with fork - cookies will flatten sufficiently on own Use rounded scoop from melon baller, not ice cream scoop, for better sized cookies chill dough while waiting to put it on the cookie sheet cool them on paper bag to maintain chewiness and absorb some of the pb oil. Dip one end in chocolate ganache, when kitchen and cookies are totally cool.

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writerach

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Reviewed: Apr. 18, 2009

I used the advise of another reviewer and I added about 1/2 cup more flour to the mixture and I refrigerated the dough for about 30 minutes. I used a large scoop to put the dough on a cookie sheet, so mine didn't become flat. However, the fork marks that I had on top we just about gone at the end of the baking process. The cookies were really good and chewy, which is what I was looking for. I will make these again. Thanks for the recipe!

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Mar. 26, 2009

I have to tell you i had never made homemade peanut butter cookies before. Now my family and friends wont let me stop. In the last month I have made at the very least 60 dozen, no joke. My best friends boyfriend is a trucker and he puts his order in everytime he comes into town. When i have the stuff i make enuogh to make at least a dozen a day for a week. Between my boyfriend and my kids i cant keep them in the house. I barely manage to keep them out of them for 5 min after they are out of oven.

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heather

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Reviewed: Mar. 25, 2009

not very peanut buttery kind of bland i will try to keep looking i think it has to much flour that takes out the peanut butter flavor?

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tcovey43

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Reviewed: Mar. 17, 2009

Very good recipe!

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Cristinka

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Reviewed: Mar. 15, 2009

These cookies were very yummy! Great peanut butter cookie recipe.

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Tateyum

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Reviewed: Mar. 14, 2009

I changed the sugar and brown sugar to Splenda and I substituted the eggs to make it allergy free for my son and even with those changes the cookies are wonderful! Soft chewy and yummy! I also shortened the time by two minutes...

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motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 27, 2009

i think this is a good recipe to build personal tastes off. i dont know about other people but i can deffo say there was enough peanut butter in it (we had like 5 open containers of it so i tried to use up as much of it as i could) i was a little bit tempted to put a tad more flour in it but i didnt. i also had to substitute for a couple of eggs (to sub. 1 egg use 2tsps water, 1 tsps oil and 2 tsp baking powder) i probably should have made a couple of batches of them and kept them small cause they sort of morphed together but overall i think they arent too bad. thanks for the recipe!

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leejasmin

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Reviewed: Feb. 20, 2009

These are the best peanut butter cookies ever. I don't usually do reviews because I tend to change all of my recipes. The only thing I did with these was added a little extra peanut butter. I did end up having to cook them for 20-21 min instead of the 18 but they turned out perfect. I am actually getting ready to make them for the second time in a week. The only note I have is to make sure to do the full batch. I only did 1/2 the first time and they were gone within 24 hours.

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kristy

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

These cookies really are delicious. I followed pretty closely, only changing the sugars to 1 C white and 1 1/2 C brown, just because I personally prefer the taste of brown sugar. These are definitely soft in the center and lightly crispy on the edges. The dough is pretty soft, even after some time in the fridge, so using a spoon is easiest (I have always rolled my PB cookies by hand in the past). I was hoping for a little bit of a thicker cookie (these flatten out pretty well in the oven), but overall, very tasty cookies. Thanks for the recipe!

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ASADER83

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 30, 2008

In my family we are huge cookies people. However, my mother when she makes cookies, they usually are nice and soft right when they come out. But, they get really hard. When I tried this recipe I was expecting the cookies to sit there for a few days. They were gone within 24 hours of making them. The most common comment was they were so soft and chewy. Everyone kept asking for more. Thanks for such a wonderful recipe. :-D

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Jeff L.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 14, 2008

These cookies were a big hit in our house. My husband, who isn't a big sweets eater, just loved them. After I took the cookies out of the oven, I placed a hershey kiss in the center. Excellent cookies!

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SusanC

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

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Soft and Chewy Peanut Butter Cookies

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