Good, but not great - there are better "kentucky / derby pie" type recipes on the site. This one turned out like a big, unbalanced chocolate chip cookie, with all the chocolate on the bottom and a bland, soft cookie on top. Used walnuts, but suspect that pecans would have added some needed richness.

Reviewed On: Mar. 5, 2009

As if its not been established, these are very good cookies. Meltaway, rich and very peanut-buttery. Only new advice I can add is to recreate a mistake I made. When I made my first batch, I mis-read the directions and did not press my cookies flat with a fork to make the criss-cross pattern. I expected the balls to flatten out (like a chocolate chip cookie will...). Halfway through baking, I checked and saw that the ball shape remained. I removed the pans, pressed the cookies and returned the pans to the oven. This mid-bake press did made for a better cookie shape then pressing the completely uncooked dough before it went in the oven. I found myself sort of re-shaping the dough after I pressed my subsequent batches. So, if appearance is important, maybe but the cookies in as balls, and press down flat halfway through the baking period. Minimally important, but maybe worth sharing.

Reviewed On: Sep. 27, 2007

Excellent! Like a Pork Stroganoff. Watch your fluid level during the long cooking period. First time I made it, I was disolving boullion as quickly as I could, and poured in some cooking sherry. Second time, I had extra broth at hand, and needed it. Added the sherry the second time because the dish was so good the first.

Reviewed On: Jan. 13, 2007