Best Peanut Butter Cookies Ever Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 24, 2013
This is the second time I've made these cookies and they are sooooo good. Both times I used half white half brown sugar and added chocolate chips. First time I made balls and flattened a bit with the back of a fork to make the traditional imprints and they came out exactly as I put them in. They did not spread, but were still good. Second time, I flattened them into a cookie shape thinking they would come out the same but no - this time they spread! I had huge cookies that tasted even better than the first. So, I'll flatten my cookies from now on and make them a bit smaller. I used superchunk skippy both times and reading the reviews I see people debating over the peanut butter used. I wonder if maybe it's the difference between creamy and chunky? I would use a more expensive peanut butter either way but mine came out crispy on the outside and nice & chewy on the inside. I will make these often, Thank You!!
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Photo by PETRIE27

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Apr. 21, 2013
These cookies are amazing! I took the advice of other reviewers and decreased the sugar by 1/2 cup. I also used 1/2 white sugar, 1/2 brown sugar and made some of the cookies with chocolate chips. I had heard of this type of recipe before but had never tried it. They really are the best peanut butter cookies EVER!!!
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Reviewed: Apr. 18, 2013
Great recipe. I did make a few revisions. I used 1C Jiff Creamy peanut butter and 1C Almond butter. 1C white sugar, and 1C brown sugar. Also another trick to get the cookies moist is to add honey. After I mixed all the ingredients, I added some honey to the mixture. I really didn't measure it, I just squeezed some from the bottle, maybe 1/3C. I rolled the dough balls in a little flour before baking. Turned out great!
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Reviewed: Apr. 16, 2013
Great Cookies! Very quick and easy....make sure you use baking SODA as it calls for in the recipe and not baking powder which some of the reviews list. The perfect chewy and crunchy cookie!
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Reviewed: Apr. 15, 2013
This recipe was so quick and easy! The cookies turned out great too :) Just the right amount of moisture and sweetness! I will be keeping this recipe for sure
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Reviewed: Apr. 13, 2013
Baked these today, did make the same change, 1cup white sugar 1 cup brown sugar. Makes for a moist cookie. Excellent recipe!
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Reviewed: Mar. 21, 2013
Easy and tasty. This is a great for those late night snack cravings
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Reviewed: Feb. 16, 2013
These cookies suck. They did not hold their shape at all n just spread flat... :( They don't taste that great either. This was just a waste of my perfectly yummy peanut butter! I'm very disappointed! Never again.
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Cooking Level: Intermediate

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Reviewed: Jan. 29, 2013
I've cut the recipe in half. made half brown sugar and half a white. and added a 1 tsp baking powder and 1/4 cup flour. made perfect soft cookies!
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Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 17, 2013
I couldn't imagine making cookies without flour, but I got over that and tried these. I'm so glad I did! They were gobbled up in no time and I will be making them again. My own original tip for any peanut butter cookie recipe came to me like and epiphany; If you like big cookies but you also like making the criss-cross pattern, use a potato masher. They make a perfect pattern and you only have to press down one time on each cookie. Your friends and family will wonder how you did it. I also rolled the cookie dough balls in sugar, then dipped the potato masher in sugar before flattening each one. Once you start using your potato masher, you will never want to go back to a fork!
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