Awesome! Exactly what I was looking for. Does taste like it could use something extra (five spice powder?), but overall the perfect dipping sauce for chicken or whatever you need.

Reviewed On: Nov. 7, 2009

Doubled the recipe and it came out great. Used regular "large" eggs but it tasted a little eggy -- not bad, but if making a bigger batch I'd cut back a little bit. Also made this as a "chocolate" version by grating one full square baker's chocolate for a doubled recipe, and adding just a touch more sugar. Thanks for the recipe!

Reviewed On: Sep. 19, 2009

I thought these were GREAT. I went with others' suggestions (half shortening, less cocoa, freezing the pb cup pieces (I went with minis cut into quarters)). Note that for me, the cookies didn't really "melt" much -- they kept the form that I put them on the cookie sheet (pretty much like a drop cookie). [EDIT - I realized why -- I actually only used 1/2 STICK of butter, rather than half CUP (i.e., a full stick) -- I thought they looked dry when mixing and left out the extra 1/4 cup of flour -- they still turned out great, anyway!] This was great -- I didn't have to space them out much. I also made them a little too big at first, which also worked out fine, but required a little extra cooking time (i.e., what's in the recipe instead of shorter like some recommended). Also -- I used all natural peanut butter. Worked out (and tasted!) great, even with no further adjustments to the recipe (i.e., didn't add extra sugar that you might find in most peanut butters). Next time, I might leave out the cocoa altogether, didn't seem to add too much. Enjoy them!

Reviewed On: Aug. 25, 2009