This recipe was okay. The first problem I have with it is that the picture is apparently NOT a picture of the recipe. It almost looks like what the author meant was to melt the chocolate with the half-and-half and make a ganache with which to garnish the finished cake. I do not see ANY chocolate chips in the actual cake pictured. And that's probably good because, honestly, the chocolate chips completely overpowered any hint of peanut butter that might have been present in the cake. If you're going to use chocolate chips, use mini ones and about half of what is called for. Actually, the next time I make this, I'm going to try it the way it's pictured. No chocolate in the cake itself but only covered with ganache. I think it will be MUCH better that way. But the crust is great and there doesn't appear to be any problem with the cake itself other than the chips. One more tip: whenever you're putting this much effort into baking, use high-quality chocolate such as Ghiradelli, Scharfenberger, etc.

Reviewed On: Aug. 1, 2008

I found this exact recipe on another site and was anxious to try it. I didn't like it at all. The cookies were cakey and too puffy...not substantial like the doubletree cookies. I'll be tried the other suggested recipe next to see how it compares. If it's good, I'll post it as another Doubletree cookie recipe.

Reviewed On: Jun. 25, 2007

I was really disappointed in the way this recipe (didn't) work out. I don't know if I did something wrong but the pb mixture just crumbled to pieces when I tried to cut it. Oh well.

Reviewed On: Jan. 18, 2007