awesome cookie. I read the reviews but I don't know how anyone ended up with dry dough. With a stick of soft butter and 1/4 cup of creamy pb I had very soft even a little greasy dough. I do have a kitchen aide and when I was beating the sugar and butters until creamy I waited until it was very fluffy and creamy and I think that made a difference. Anyway I certainly didn't need any extra water or milk! Turned out very good. I did make the pb middles first and put them in the fridge while I made the chocolate dough and I'm glad I did, it stiffened them a little. I used chunky pb for the middles and creamy in the dough very good combo. Love this recipe and will make it often.
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