Reviewed: Sep. 21, 2009

These did not turn out chewy for me. Dry and sandy, better than fluffy and cakey but not chewy like everyone eles says. It was delicious cookie dough and made pretty cookies but they turn to sand in my mouth. I wish I could find pb cookie so chewy it almost pulls your teeth out chewy, you have to rip it chewy. I wasn't expecting that from this but this is not chewy at all.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 4, 2009

This is my "go-to" recipe for peanut butter chocolate chip cookies...wonderful! :)

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SMILENCUZOFU

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Reviewed: Sep. 2, 2009

Very good. I substituted unsalted butter, added a pinch of salt and 1 tsp vanilla. Baked at 325 on convection for 12 minutes. Cookies puffed, but flattened on cooling. Good and chewy!

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burkie

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Reviewed: Aug. 2, 2009

These were pretty good. I made a few little changes just for my personal preferences (butter instead of margarine, added 1 tsp vanilla extract and a dash of salt). PS - to the reviewer who said their cookies were flat, try putting a layer of parchment paper over your cookie sheet next time you make any drop cookies. This will prevent spreading (which makes cookies flat and icky looking); plus, you can turn over the parchment sheet between each batch and reuse it!

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phurst00

Cooking Level: Beginning

Home Town: Wilmington, Delaware, USA

Living In: Bear, Delaware, USA

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Reviewed: Jun. 18, 2009

OK. Mine turned out pretty flat.

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BECKYCOOKIE

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Reviewed: Jun. 8, 2009

Wonderful! Thanks for the delicious recipe!

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ash dolan

Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 18, 2009

Wow. This is a great simple recipe. I had everything on hand, and they turned out wonderfully. My new go to recipe for chocolate chip cookies! Thanks!

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Christy

Cooking Level: Intermediate

Home Town: Roan Mountain, Tennessee, USA

Living In: Concord, North Carolina, USA

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Reviewed: Nov. 19, 2008

These are my very favorite peanut butter chocolate chip cookies. I have tried others from this site although none have compared. If you like peanut butter try these. I use real butter and milk chocolate chips and they are perfect and do not grease the pan. A perfect cookie your family will love

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veronica23

Cooking Level: Expert

Home Town: Foley, Minnesota, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Nov. 1, 2008

I love these cookies. Peanut butter and chocolate are just yummy! They are soft right out of the oven, and are crispy after they cool. I used a Tablespoon to measure out the cookies and cooked them for 8 minutes - Perfection!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jun. 8, 2008

These cookies were amazing and I went by the recipe exactly!!!! Will always make them!!

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AK Serena

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Apr. 29, 2008

These cookies are the best cookies I have ever made/eaten. I could not believe it. I was afraid I wouldn't like the pb and chocolate chip combination, but they are delicious! I only baked them for 9-10 min, though. That way they stay really soft and moist even after a day or two.

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Rachel

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Reviewed: Feb. 16, 2008

These are really good! But I did use about 1/4 cup more peanut butter because I didn't feel that the flavour was quite strong enough.

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lj

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Reviewed: Oct. 23, 2007

These cookies were yummy and perfect looking. I used butter, not margarine and had to bake them quite a bit longer...more like 19 min.

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j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

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Reviewed: Aug. 4, 2007

alright, will find better recipe

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Stephanie

Cooking Level: Intermediate

Home Town: Norwich, New York, USA

Living In: Lebanon, New York, USA

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Reviewed: Jul. 19, 2007

I've been making these four at least four years and everyone always loves them. They are nice and moist. I would tend to agree with one reviewer who said there may be too many chips..if there ever was such a thing. Start with 1 and a half cups and judge..you can always stir in more. I have tried vanilla, as another reviewer suggested, and I wouldn't use it again. I have also substituted the white flour with one cup oats and one cup wheat flour with great results.

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HAI1

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Reviewed: Jun. 25, 2007

These cookies looked/tasted amazing. Not the healthiest cookies, but if you don't care about the calories, made the cookies! Perfect combination of peanut butter and chocolate. I've made them for my family and a group of 23 year old guys. Disappeared within an hour both times. I recommend taking them out when just about to brown, bc they will turn more golden on the pan. If you wait until golden in the oven, they will turn out drier/crispier.

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runner+baker

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Reviewed: Jun. 3, 2007

These weer TERRIFIC!! I replaced half the butter with peanut butter and produced the greasiest dough I've ever seen. I mean, if just touched it, I'd have to wash my hands!! But they came out wonderful and were eaten in no time. THANKS :]

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: May 20, 2007

What a yummy cookie. I did as another reviwer suggested and added 1/4 cup more peanut butter and used a mix of peanut butter and chocolate chips. I used butter rather then margerine since that is what I had. Oh and by mistake I added 2 tsp of baking soda. I am not sure if that is what caused them to be nice a thick or if that is how they would normallt be, since we live at high altitude. I used an ice cream scoop to make them and got 3 dozen from this. These cookies where chewy, crisp, and flakey all at the same time. Thanks for the recipe!!!

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