I was surprised by the strength of the peanut butter in this cookie but it was still enjoyable, and the texture was great. Maybe next time i'll cut down on the pb and white sugar and up the brown sugar to make a more subtle cookie since i don't like mine too sweet. I used skippy which is pretty sweet so maybe a homestyle pb might be what i'm looking for.

Reviewed On: Mar. 18, 2008

this recipe is pretty delicious and easy, I just threw in some fresh dill that i had into the sauce and seasoned the fish with some greek seasoning and chopped dill as well.

Reviewed On: Mar. 18, 2008

Cut the sugar and baked some on a silicon sheet and some on wax paper on a cookie sheet. The cooking times varied but you just need to keep an eye on them. They all came out pretty solid but not hard, moist but not too chewy. A very good overall cookie texture in my opinion. I would recommend not using Reese's peanut butter chips, however, as they were way too sweet and overpowered the cookie. This isn't the recipe's fault though. Next time I'll try to find another brand of chips or chop the chips and use a smaller amount since I don't like my cookies terribly sweet.

Reviewed On: Dec. 12, 2007