Reviewed: Sep. 19, 2008

This recipe is very similar to a recipe that my father in law loved. I haven't made them since he died as I tucked the recipe in his pocket. (I didn't have a copy.) The kids got up early this morning so I thought I'd throw this together while they were eating breakfast. I used a whole jar of Adams chunky peanut butter and used half white/half brown sugar. I stuck the batter in the fridge for a couple hours to firm up before I made it. These turned out great. I underbaked them just a little to make them moist. Not just like the recipe my father in law loved but darn close. I think next time I make them I'll add unsalted peanuts and chocolate chips. I plan on seperating these into baggies for lunches during the week and sticking them in the freezer. They will be thawed by lunchtime and will be less likely to break. EDITED TO ADD: For those of you who think about using Adams peanut butter for this recipe, DON'T. It was way too oily for this recipe, which caused the cookies to spread. They tasted good, but were way too messy. Next time, I'll use a more commercially processed peanut butter, like Jif or Skippy.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 19, 2008

These are very peanut buttery! They melt in your mouth! They taste similar to the middle of a Reese's PB Cup...except firm and chewy. DO NOT overbake these! They get hard and crunchy and don't taste as good! Expect them to be EXTREMELY soft when you first remove them from the oven. Don't be fooled...they are done. This is how you know they will be chewey! Next time I will replace half of the white sugar with brown sugar to make them chewier. YUM!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 7, 2008

Made them just as written several times and the family kills them. I am going to try with natural peanut butter next.

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Scott160

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

Um, YUM! These are SO good. I did not add salt, and I just made a half batch..why did I do that? They are almost gone. Just go ahead and make these. You will be happy you did. YUM!

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RD32CT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Aug. 29, 2008

this really didn't work for me. the flavor was ok, but the texture was weird. also the cookies were breaking apart when i tried moving them to the cooling rack. i used splenda instead of sugar - perhaps that's the reason it didn't work, though i've never had a problem using splenda with any of my baking.

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mommy2

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

Not what I was expecting but still easy and tasty. Will make them again.

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Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Aug. 21, 2008

These were the perfect cookies to make. I was a little worried because my dough was a little crumbly but the cookies came out perfect. The only thing I did different was the salt. Couldn't see the point of it and didn't need it. Thanks for a great recipe!

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Zeekums

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 20, 2008

These were pretty good for peanut butter cookies. I'm really not a fan of peanut butter but some how I ended up with 3 tubs of peanut butter in my pantry and I had to use some up. This was really simple, too. My fiance said they were great (he likes peanut butter cookies.)

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Tina W

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

They really are the best. I've made them 3 times in one week now. I used Trader Joe's crunchy salted peanut butter (natural), so I did not add salt. Fantastic!

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PINTSIZELINDA

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Reviewed: Aug. 9, 2008

Love these!

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Laura

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Reviewed: Aug. 5, 2008

I love these cookies.

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Stan

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Absolutely delicious! These are so chewy-not cakey at all like traditional peanut butter cookies. The name says it all. They are the best I've made. One thing I did different was roll them in sugar before creating criss-cross design. This was not needed and I will not do this next time I make them. They are perfectly sweet just the way the recipe is written. No modifications needed here.

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yummybaker

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Reviewed: Jul. 17, 2008

yummy! I added about a cup of chopped walnuts and rolled the balls of dough in sugar before pressing them with the fork- just to add a little something.

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kristymagers

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Reviewed: Jul. 15, 2008

Made these cookies this afternoon and they came out very good! The only thing I did different was add some chocolate chips to them! Delicious!

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ToddNDana

Cooking Level: Expert

Home Town: Emporia, Kansas, USA

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Reviewed: Jul. 1, 2008

I am a big fan of Peanutbutteriest Cookies from this website, but I found this recipe to make for a friend who can't eat gluten, and I was shocked at how good they are! My husband liked them too, and he doesn't normally like PB cookies.

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HaroldsGirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Jun. 8, 2008

There were unbelievably easy and delicious!! I used the natural peanut butter, as suggested by some of the other users, and had a slightly heavy hand on the vanilla. It was a tad hard to mix because of the viscosity of the peanut butter but using two spoons like salad tossers, the batter came together very nicely. I will definitely make these many more times!!

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Drew

Cooking Level: Intermediate

Home Town: Chappaqua, New York, USA

Living In: New York, New York, USA

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Reviewed: May 23, 2008

These cookies were great. I was a bit skeptical after reading some of the reviews, but I went ahead anyway because I was looking for a quick easy cookie that my fiance could share with his coworkers. I substituted Splenda for baking, Splenda brown sugar, and egg beaters for the sugar and eggs. I also had some unsalted peanuts lying around, so I crushed them into pieces, mixed them with some Splenda brown sugar, and rolled the cookies in the mixture before pushing the cookies down with the fork. The cookies were a huge hit! I will definitely be making them again.

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mchesq

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 17, 2008

Awesome recipes! Instead of egg though, I used some syrup and added some flour to it, and it came out jsut as lovely. (We don't use many eggs here since I am a vegetarian.) I also made a chocolate drizzle icing that I put on half the cookie out of some left over hot cocoa mix. Thanks for sharing this recipes!!! Made our night!

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Cat =^..^=

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Reviewed: May 16, 2008

I'll need to do an extra hour on the treadmill to make up for all the cookies I've eaten since I made these last night. I used Smuckers Natural PB Crunchy in the glass jar. I followed the directions exactly. I rolled the little balls in sugar and left them that way. That way they don't spread out. each one came out perfectly. I wouldn't change a thing! I will make them again in a much larger batch for work and family. Thank you for a very simple and tasty treat. Peanut Butter anything rules! Review add-on: I use 1/2white sugar,1/2 brown sugar. EVEN BETTER. I've made these about 15 times now. Each time with same natural peanut butter. NEVER had any trouble with the dough at all. not oily, not crumbly like others are saying. each time they are perfect!

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: May 11, 2008

These cookies are wonderful. They are one of the easiest cookie recipes out there, they are very quick and they turn out great! When I made them I used Natural Organic peanut butter, and I cut out a 1/2 cup of sugar. Everyone that comes into contact with these cookies eats at least 2!

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