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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Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 13, 2008

My family loved these cookies. My parents thought that they were the best peanut butter cookie ever! I used 100% creamy natural, (no hydroginated oil) peanut butter. The kind that you must stir and stir. I was concerned at first, but the end result was fabulous. The batter was oily and thick, but no worries. The cookies were soft and chewy. I baked a few a little bit longer and they turned out crunchy and crisp, just the way I prefer. I also used egg beaters. Next time, I will try raw sugar. This recipe is a keeper for sure.

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Alexan

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Reviewed: Dec. 31, 2007

Wow! Very good! I only made half a batch and added 1 TBS of flour and 2 TBS of milk as recommended by one reviewer. (Double if you are making a whole batch.) And they came out PERFECT. So good! Thanks for sharing!

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Helen

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 20, 2007

These were delicious! I didn't really bother measuring the ingredients so I just used a whole jar of reduced fat peanut butter, which I believe came shy to 2 cups. I listened to the other reviewers and substituted half the sugar for the brown sugar. Added an extra 1/2 tsp. of vanilla. Forgot the salt but didn't make a difference. They were pretty crumbly when I took them out of the oven but I let them sit for about 15 minutes in the pan before removing them onto racks and they hardened a bit. They came out soft and chewy and very peanutty. Perfect for the holidays!

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Rosanna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 9, 2007

I do not bake because it is too much work, These are the easiest cookies I have ever made! I followed the recipe exactly, with one exception, I rolled the bolls in sugar, then pressed with a fork. They were perfectly cooked in exactly 12 minutes! They are so light and just melt in your mouth! My Husband just came back for his 3rd helping after a huge ham dinner!!!

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debi in st paul

Cooking Level: Expert

Home Town: Austin, Minnesota, USA

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Reviewed: Nov. 29, 2007

Surprisingly good! I was wary of a cookie recipe with no flour. I used a whole jar of creamy peanut butter and rolled them in sugar before putting on the cookie sheet. They looked flat and I thought they would taste dry but they are so yummy!

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Heather

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Reviewed: Nov. 22, 2007

Perfect cookie! My daughter HATES peanut butter, but she's been eating the cookies since I've baked them! I gave the cookie 4 stars because I added some original butter in it so that it would not split up while being baked, and I also put the dough in the fridge for an hour before cooking so that the cookies were beautifully shaped. It has a great taste, I recommend it to all bakers!

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Pixie

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Reviewed: Oct. 28, 2007

Yum these were so good! I used regular creamy peanut butter, and thought they tasted fine. I noticed in the pictures of the cookies that they were a bit flat, so I added 1 tsp baking powder. (actually I cut the recipe in half- so I used 1/2 tsp in the halved version). I brought them to my youth group and they all loved them and took seconds! They were beautiful cookies- they looked just like peanut butter cookies are supposed to look.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

I made these last night and decided to play with the recipe some. If you follow the recipe you will get a light "airy" type cookie. If you are looking for a more soft chewy cookie, this is how to get it. After I made 2 dozen of the recipe cookies I added 1 tbs of flour and 2 tbs of milk. If you wanted to make the whole batch that way just double it. I cooked for the same amount of time, and they spead out some, so don't look for the criss cross on them but they were a wonderful soft and chewy PB cookie. I will be making more today.

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Shannon_D

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Bristol, Virginia, USA

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Reviewed: Oct. 8, 2007

I was really disappointed with these cookies! I agree, they were really easy to make, but mine flattened out like a pancake and had the consistency of toffee. I think there was too much oil in the peanut butter (just regular store-brand). I'd imagine that a peanut butter with less oil wouldn't have the same problem. I gave it 2 stars though, because even as a toffee-pancake, it did taste good!

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Cara444

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Reviewed: Sep. 27, 2007

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.

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SweetEd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Sep. 25, 2007

Peanut buttery good! My three year old loves to help me make these. With so few ingredients it is stress free toddler cooking!

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Nicole B.

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Reviewed: Sep. 9, 2007

delicious!!!

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Mae

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Manteca, California, USA

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Reviewed: Sep. 9, 2007

Delicious!!!! My family enjoyed these cookies and it is our new favorite recipe. Did not make any changes to recipe.

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edcamm1

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

I had decided that I would probably not like these cookies even before I made them (based on other reviews). But decided to try anyway and they are very good. Reminded me of making peanut-butter balls with all of the rolling. It took me more like 15 minutes to prepare as I took time to roll the cookies out in uniform. As other reviewers suggested, I also split the sugars in half, one half brown and the other half white sugar. Delicious! Don't know why so many other people had problems with the consistency, if you mix all the ingredients well and roll the cookies out into tight little balls, they come out just fine.

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