Reviewed: Aug. 18, 2009

if i could give this 0 stars i would; i am 17 and i love to bake so i tried the cream cheese instead...people in my house were so disappointed you cant even taste the chocolate only peanut butter..they were flat and crispy; just like paula says butter makes it better and never again will i try a substitution for butter. i think that had ALOT to do with it and the fact that it only says 1/3 cups of cocoa powder sorry ;(

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Kaylacooks

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Reviewed: Mar. 25, 2009

These are really good! I think these have the *perfect* amount of chocolate flavor. They are nice and rich with the cream cheese, but not overly sweet. I halved the recipe and still ended up with 24 cookies. 8 minute cooking time with 5 minutes of cooling on the pan was spot on. The dough was really easy to work with and the directions were clear and concise, which I always appreciate. Give these a shot! Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 26, 2009

We enjoyed these alot! I liked that the recipe was a little different than the others that keep repeating the recipe. Thanks!

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CakeatStanford

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Reviewed: Feb. 8, 2009

These are surprisingly addictive! I can't stress enough - take these out of the oven at 8-8 1/2 minutes and let them sit on the pan for 5 minutes. They will not look done when you remove them from the oven, but by the time they cool off on the rack, they'll be perfection!! Moist and chewy like a gourmet cookie! Two minor changes I made: 1.)used the Nestle chocolate & peanut butter chip bag (come mixed together). It was really good without being overly peanut-y. and 2.) I dropped by rounded TABLESPOONS, not teaspoons (would be a ridiculously small cookie if you did that!). Also, I baked 2 dozen, then formed the rest into balls (about another 2 dozen), froze them on a cookie sheet, then transferred to baggies. It's been great to pull out a few cookie balls and bake them up fresh!! (Balls are formed with the same measurement: rounded tablespoon.) Also, I agree with another reviewer - flatten them out a bit like you do with a peanut butter cookie dough.

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Cheryl

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

Loved the chewy consistency- a nice substantial cookie. Appreciated the use of only 1/2 c. butter and I substituted low-fat cream cheese. However, these cookies were indiscriminately sweet (overpowered the peanut butter), not really chocolatey.

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TRICIAJONES

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Reviewed: Feb. 28, 2007

Very good cookies. Will try with a little mashed bananas next time. Know that these cookies do not spread so flatten them a bit before baking or you end up with big cookie mounds!

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 14, 2007

these were really tasty. i realized more than halfway thru the recipe that i had no eggs! so, i grabbed a ripe banana and used that as a binder instead. wow! you can taste the banana in the cookie, and my husband said it "would have been Elvis' favorite"! thanks for the recipe :)

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 30, 2006

I did alter the recipe slightly because I did not want to buy a can of applesauce only to use 1 tablespoon.

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selhull

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Reviewed: Nov. 30, 2006

WOW! I was initally a little nervous trying a recipe that didn't have any reviews and only 1 rating, but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft, they literally just melt in your mouth. I've never had a cookie like this before, so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh...mine were a bit old and a little stale. Despite stale chips, the cookies were WONDERFUL!

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