Very YUMMY!!!! Adding a 2 Tablespoons of sour cream to the chocolate dough is a MUST! A BIG help... Start with the peanut butter. Roll 30 balls of peanut butter dough, put into the freezer. The chocolate dough, it works best when you measure out tablespoons of dough (there will be exactly 30 of them) put onto a plate and put into the fridge to chill. Let them chill for about 10 minutes. Take them out in batches for each cookie sheet, let the rest keep chillin'. With lightly floured hands, flatten a chocolate mound into a patty and then roll it out on a lightly floured surface to 2-2.5" round. Put frozen peanut buttter into the chocolate and roll between your hands into a ball. Worked perfectly, no leftover dough, no seeping peanut butter. Very simple doing it this way. May have to make more for the christmas cookie tins, this batch might not make it.

Reviewed On: Dec. 8, 2009

I agree with some people, it is not really a typical peanut butter cookie. I did as many others suggested and added a little bit more peanut butter, butter and flour. I chilled mine to form balls and the mixture was still just too soft. So I didn't have that criss cross design on them. They sort of had a stick to the roof of your mouth in a pasty sort of way taste. Mine were tablespoon size and I baked them for 9 minutes, almost underdone in the center but golden around the edges. My overall opinion of them is that are great cookies but also a cookie that needs a tall glass of ice cold milk to go along with it.

Reviewed On: Sep. 7, 2009

This pie reminds me of a meatless mincemeat pie, taste and texture is almost identical. I'm not a huge fan of mincemeat unless it's chopped real fine. If I ever made it again, I would definetely chop it up alot smaller and cook the rind alot longer. Taste test the rind, to see if it's to your liking. I think it might be even better if the skin was peeled off too.

Reviewed On: Aug. 13, 2009