Reviewed: Nov. 10, 2009

These cookies are absolutely the best I have ever made. Hands down. A coworker who had some said they were better than Paradise Bakery cookies. Tried modifications and believe me, the recipe is best the just the way it is. Don't change a thing. I've made them several times and they always turn out perfect. Thanks Kathy!

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corianne.denby

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Reviewed: Nov. 7, 2009

My family loved this recipe, I added caramel pieces and they were even better! I also cut back on the flour and increased the peanut butter.

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Kim T

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Reviewed: Nov. 7, 2009

These were good, they were soft and chewy.

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MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 27, 2009

I like the concept of this recipe, but I, like the other baker, added 1 cup more of peanut butter and cut down significantly on the flour. I have not tried this recipe as it is written so I can't give it a bad review but as a base recipe, it served me well. The cookies were a huge hit.

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Mrs. Bondarenko

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Reviewed: Oct. 19, 2009

I too added more peanut butter and decreased the flour. I used mini chocolate chips that I had on hand. My teenage son said they were "good...very good" so that is a winner in my book!

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kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 18, 2009

I also added more peanut butter (a little less than a cup)and decreased the flour (2 cups) based on previous reviews, and I added orange food coloring to make them festive (Halloween). 12 minutes is way too long unless you make large cookies. This made a dozen small cookies and 15 large cookies.

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tao.rose

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Reviewed: Oct. 16, 2009

1/2 C. peanut butter sounded a bit skimpy to me. so, especially after reading reviews, I decided to add 1 C. peanut butter and decrease flour by 1/2 C. I also decreased cook time to 10 minutes after the first tray came out too dark. They came out chewy and peanutbuttery! Yum!

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BURBERRYGUY11

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Reviewed: Oct. 15, 2009

WOW!

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SimpleChef

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Reviewed: Oct. 14, 2009

Just so so, a bit too much flour, not enough peanut butter. I will continue my search for the perfect chocolate chip peanut butter cookie.

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Jo

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

These were positively delicious! Only change I made was that I used 1 cup peanut butter, milk instead of water and peanut butter m&ms!!! Will definitely make again.

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JACKNJEWEL

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Reviewed: Oct. 7, 2009

thought these were terrible.

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jill

Cooking Level: Beginning

Living In: Cumbola, Pennsylvania, USA

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Reviewed: Oct. 7, 2009

These are great. My daughter and I just ate one warm out of the oven. All she said was mmmmmmm!!!!

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kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

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Reviewed: Oct. 5, 2009

To the person who gave this recipe 3 stars and said they were just "ok" is completely wrong. They are amazing! Also one review said to use 1/2 to 1 cup of flour but you need to use at least 2 cups of flour or this recipe is not the same and the cookies run all over. These cookies were gone in a day and my family already wants more!

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lilmamacoup

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Reviewed: Sep. 28, 2009

I added these in a chocolate cupcake and substituted the corn syrup with honey. This didn't turn out too well. The cookie is delicious on its own without the cupcake though.

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jhoney

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Reviewed: Sep. 28, 2009

LOVED this recipe! Soo soft and chewy and just amazing. perfect peanut butter falvor but may add a little more. they were wonderful. gone in a day. will make again :)

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m

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

I have to agree with one reviewer. I wouldn't rate this a 3 out of 5. Very little peanut butter taste and tends to be a bitter cookie. I do like the consistency of the cookie though. Will have to play with the recipe

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Babs

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Reviewed: Sep. 24, 2009

one of the best cookies ever

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lindsay

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

These cookies are amazing! They're soft and chewy with the perfect balance of peanut butter and chocolate. Just FYI, I put my dough in the fridge overnight, and I dropped the dough in teaspoonfuls (1/4 cupfuls seemed kind of huge) and I rolled them into balls. I knew they'd probably spread out quite a bit, so I didn't scrunch the dough balls. The end result was probably one of the best batches of cookies I've ever made. I'll definitely be making these again.

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Dani

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

I used another reviewers suggestion 1 1/4 c pb and 2 1/2 cup flour. Superb! I used wal-mart brand generic peanut butter it was great.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Sep. 14, 2009

My family LOVES these cookies - the only thing I do differently is add a cup of peanut butter - I don't measure it, I just guess by the look of the spoonful! These cookies are soft, but not crumbly and they stay soft for days. The only reason I know this is because I triple the recipe for camping trips so that they last more than a day or two - I keep them in a tightly seal Rubbermaid container! And our camping buddies love them too - I have been asked for the recipe more times than I can count. Everyone who tries them says 'hey, these cookies have PB in them' because there is a very definite PB taste. I always use a name brand peanut butter, not sure if that makes a difference?

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LadyBugOnTheGo

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Chewy Peanut Butter Chocolate Chip Cookies

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