Reviewed: May 3, 2008

WOW This cookie recipe is a keeper. I made a quite a few changes... and had to make an adjustment... After I called them Louisiana Blackstrap Peanut Butter Choclate Chip Cookies Well.. people couldnt get enough. First I forgot the vanilla extract. DOH! Bet they are better with it! Skipped the pinch salt too. Didn't miss the salt, the peanut butter has enough. Used 1/2 c white sugar used 1/2 cup molasses (Full flavor black strap Brer'r Rabbit molasses) [** I would use 1/4 cup next time for more general appeal... if you are not crazy about molasses go with the brown sugar 1/4 c] I added a tbsp of flour I added a tbsp of 2% milk I added a tsp of baking powder I added a pinch of cream of tarter I added a cup of rolled oats I added a bag of tollhouse semi sweet chocolate chips I used Super chunk Skippy peanut butter and added a tbsp to the 2 cups. Put it together with a hand mixer... and really mixed it... the dough is some oily and due to so many chocolate chips and the chunks of peanuts tended to fall apart a bit but held together nicely in a ball. I used cold water on my hands to form the balls Rolled the balls in white sugar Placed them a good 1 -2 inches apart but needn't have they didn't spread that far on... foil covered pans, Pam sprayed ( both air light and standard) Rinsed fork with cold water after making impression, which stayed. Baked for 10 minutes in preheated 350 oven. As I said, with all my modifications, these didnt spread much, and k

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LuLu1Love

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Reviewed: Apr. 27, 2008

These cookies are really good. I used 1/2 c brown & 1 1/2 c white sugar--also I rolled them in sugar b-4 I put them on the cookie sheet--I will definitely make these again!

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cara9ah

Cooking Level: Intermediate

Living In: Visalia, California, USA

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Reviewed: Apr. 26, 2008

I made these cookies for work and I cannot tell you how much they LOVED them....I had all of them asking me for the recipe. I LOVED THEM!! I would use 1/2 cup of butter though to make the consistance more workable.

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nlenwell

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Reviewed: Apr. 15, 2008

these cookies are clearly missing some sort of binding ingredient. i followed this to the mark, and am an accomplished baker. i am actually angry that an entire jar of high quality natural peanut butter( just like suggested) was wasted on this venture. i would not ever make this again, or reccomend it to anyone i knew.

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kellyeub

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Reviewed: Apr. 9, 2008

Excellent peanutty taste and great texture. Used lower fat crunchy peanut butter and no salt.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Apr. 6, 2008

I followed the recipe almost exactly - I cut down on the sugar a bit and used half white and half brown. The texture after mixing was a bit questionable, but I shaped them the best I could anyway. After baking for 10 minutes the bottom of the cookie was cooked but the top was really really raw. I ended up having to put them under the broiler for a couple minutes. After the cookies were sufficiently cooked and cooled, they more or less fell apart. They were thin, flat and very fragile - the edges were nice and crisp but the middle fell apart easily. I'm eating one with a fork at the moment. The cookie's flavour is quite good but the texture/consistency is horrible. I would recommend finding another recipe unless you like eating cookies with a fork!

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Sammich

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Reviewed: Mar. 18, 2008

wow! these cookies really are the best ever. they are really rich tasting and have a great peanut butter flavor. i like how you use little ingredients. my ONLY downfall is that they make you really thirsty. but i still think that they are GREAT!! =]

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munchmunch moe

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 15, 2008

I used brown sugar instead of white sugar and I didn't add vanilla those were the only things I think I changed. They were delicious but they fall apart easily.

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s0ap

Cooking Level: Beginning

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Reviewed: Mar. 7, 2008

These were SO good! I made them this evening. My family and I loved them-they really do melt in your mouth! I didn't change a thing except rolled them in sugar before flattening them with the fork. SOSOSO good!

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bakergirly

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Reviewed: Mar. 2, 2008

really good but they fall apart easily

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Lindsey

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Reviewed: Feb. 19, 2008

So yummy! Used natural peanut butter and cut down the sugar by a few Tbsp., as some reviews suggested. Will make again!

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Jessica

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Reviewed: Feb. 16, 2008

This recipe is great. Ive made them with natural peanut butter, and the result is a denser cookie. I didnt like it as much, neither did my roommates. I found the best results by using the recipe as is, no changes, except chocolate chips! Theyre amazing!! Always rave reviews about them.

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KAMYK

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

I tried this recipe after making the 'other' one with ONLY sugar eggs and peanut butter. The difference between them couldn't be stronger, From a cookie that was crisp on the edges to these that resembled a hockey puck. They are NOT the best peanut butter cookies ever and I won't make them ever again

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Kay

Cooking Level: Expert

Living In: Janesville, Wisconsin, USA

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Reviewed: Feb. 13, 2008

YUMMY! I made this for my boyfriend for Valentines day. He's not a big sweets person but he loves peanut butter cookies. I can't say yet what he'll think of them since I'm giving them to him tomorrow. The dough was perfect consistency so I was a little worried that it would be too dry (after reading other reviews about the dough being really oily and runny but turning out great). I couldn't resist so I tried what was supposed to be a bit, I ended up eating two cookies. THey were delicious! I'm going to make them for myself but try using the splenda. *****I just wanted to follow up after my bf devoured the cookies. He loved them and wants me to make them again!

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 9, 2008

Edible, but I did not care for them... these turned into oily, overly crunchy rocks. There clearly needs to be something to bind the ingredients together...

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 3, 2008

These ARE the best peanut butter cookies!!! I added cinnamon and they were so delicious!

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sherilyn

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jan. 26, 2008

These cookies were very good, very moist and chewy. I will make again!

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lilygirl

Home Town: Ocala, Florida, USA

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Reviewed: Jan. 20, 2008

These were darned good cookies. I don't know if they're they best, but they work for me. I like them best when they are a couple of days old instead of right out of the oven - to me they're a little denser and fudgier than when they're fresh.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jan. 17, 2008

on a whim i really felt like making some peanut butter cookies. so what did i do? i googled "best peanut buter cookies ever" lol and that is exactly what i got! this is a very simple recipe, and i love simple :) i used natural peanut butter, which i feel makes a huge difference on taste.

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CriRi

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 16, 2008

I have been making this very recipe (printed from this site!) for about 3 years now. And I have made NO changes or modifications. I LOVE it! These cookies melt in your mouth. I use the cheap store-brand peanut butter and they taste wonderful. I always get compliments on these cookies when I make them!

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