Reviewed: Oct. 19, 2009

These are very good. I didn't melt the butter and then I refrigerated the dough for about an hour. This helped the dough be easier to handle and the cookies were not very thin nor did they spread to much. I will make again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 27, 2009

I made these cookies last night. They were great but I did a few things differently. If you do not want the cookies to spread out a great deal then don't melt the butter. When you cream the butter and sugar it is best to just use room temperature butter, I always set my butter out the night before. I also used half brown and half white sugar. No spreading at all. If you don't over bake them and let them cool for a few minutes on the cookie sheet before moving them they turn out perfect. A very moist, chewy cookie is what I ended up with which is my favorite!

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claire

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Reviewed: Jul. 26, 2009

I thought these were great. I did have a bit of a problem with them falling apart after cooking. They wouldn't hold together. The last pan I left them in for 14 min. but those were too crunchy. Just the way my DH likes them though. I thought they tasted like brownies. Easy and delicious.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 23, 2009

I have made these cookies now for the past 1 1/2 years. I have never used butter in them, just margarine that is soft... never melted. Freeze great.

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: Jul. 14, 2009

Nice and chewy the perfect cookie. Thank You!!

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Desiree Regina Johnson

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Reviewed: Jun. 13, 2009

We used a milk chocolate/peanut butter chip mix and it made them really rich! They do come out really flat and we even put them in the fridge for 2 hours before we baked them. If you do fridge them that long they take about 12 mins to bake. Super tase and decadent!

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Kimberly

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Reviewed: May 18, 2009

I followed the directions exactly. The first batch took a long time to bake, so I raised the oven temp to 375 for the rest. They turned out like soft baked cookies you get at Subway. Not my favorite, but not as bad as some have said. The person whose cookies spread too much probably didn't preheat the oven long enough.

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Sopraffina

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: May 17, 2009

Wish i had read the reviews before hand. I thought it was strange that the recipe called for melted butter but i followed recipe and melted the butter. NEVER melt butter for cookie recipes. It will cause your cookies to bake up very flat. Leave butter out until it softens. I ended up sticking the cookie dough in the fridge for several hours after my first batch came out very flat. Rest of the bathces baked up beautifully. I should knock a star off for bad directions but these cookies are so yummy- so 5 stars it is!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 19, 2009

These were pretty good but I agree with the other reviews, don't melt the butter and stick the cookie dough in the fridge for a bit before cooking.

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gina_jo1

Cooking Level: Beginning

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Reviewed: Feb. 19, 2009

These were great! I used half whole wheat flour and regular flour; I also used half "raw" sugar and half regular sugar. I used some white choc. chips, peanut butter chip, and of course regular choc. chips.

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TARIYORK

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Reviewed: Jan. 27, 2009

I made a few small changes to this recipe, after reading some of the other reviews. First, I didn't melt the butter, just softened it. I also replaced 1/2 cup of butter with shortening as it seemed like a lot of people complained about the cookies spreading. Then I replaced half of the white sugar with light brown sugar. One last thing...I had butterscotch chips on hand, instead of peanut butter ones. Anyway, the cookies did not spread and were nice and chewy with a great rich chocolate flavor.

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kasey

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Reviewed: Jan. 5, 2009

Really yummy and chewy! Didn't have any flatting problems and made a couple of batches. These were a hit to everyone I gave them to. Again, really good.

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HELLO_NELLY

Cooking Level: Expert

Home Town: Auburn, California, USA

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Reviewed: Dec. 12, 2008

I really liked this recipe! I did make some changes, though. If you do make these cookies, I recommend not melting the butter. Everyone who tried them like them, though, and I certainly have no complaints! =D

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Storm

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

These cookies are delicious!! I found the same recipe on the back of "Reese's Peanut Butter Chips" I did a little substituting though. I replaced HALF of the butter with apple sauce (the 'no sugar added' kind, and used 1-1/2 cups of sugar (because, the apple sauce already has some sweetness to it). And for those of you whose cookies that spread too much, I only softened my butter not melt them. and chill the dough, lastly use parchment/wax paper. I find that my cookies don't spread out as much when I use them. I hope my tips help! =)

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Kshi86

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Reviewed: Nov. 1, 2008

So, my husband has said "Oh man, I think these might be my favorites so far," (he always calls me "man" when he's impressed), and "Curse you, vile woman" as he just took his 8th, 9th, and 10th cookie. These must be a hit! They are serious spreaders, so you'll want to chill the dough for a while before you bake them. I happen to like flat, chewy cookies, but these were a little too flat for me without chilling first. Still...they are awesome. Thanks! :)

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2008

This was my first try at baking cookies. It was a smash with my grandchildren. I highly recommend it even if I have to make them every other week.

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Paul

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Reviewed: Jul. 18, 2008

Yummm! The peanut butter chips were to die for they added a burst of flavor. The cookies were very chewy and delicious. I will make again!

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melissapie

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

These were the best cookies I have ever made, and I hardly ever bake. Appearance and tase wise. Mine weren't flat at all. I made them about 10 days ago and they STILL are just as soft as the day I made them. I got rave reviews. My batch made 33 cookies which were quite large.

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Bekah

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Reviewed: Apr. 16, 2008

We loved these cookies at our house! It was so easy and delicious! Next time I will add nuts, just to add texture.

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babygsmom

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Reviewed: Mar. 19, 2008

I have to rate these kind of medium. They taste pretty good but they look terrible. They spread out and are very thin. I didn't melt the butter all the way and even put the dough in the freezer and they still spread. I think adding more flour, using less butter and putting in some baking powder might help.

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Jackie28

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Chewy Chocolate Peanut Butter Chip Cookies

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