Reviewed: Dec. 7, 2008

These were just OK, probably won't make again. If I do, I will cut down on the chocolate chips. They over power the peanut butter flavor.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Dec. 6, 2008

This recipe works as a base for a good chewy peanutbutter cookie... Changes: -Double peanut butter if you reall like to have the taste, I also use chunky to give the cookie more texture -Take out 1/2 cup flour -1/2 the amount of chocolate chips -An I personally like to use honey instead of corn syrup. We also had to bake longer but our oven tends to be that way for everything. After the changes I would give the recipe a 4 stars (I think I would use a little less surgar and add even more peanutbutter next time)

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Liz

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bear, Delaware, USA

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Reviewed: Dec. 4, 2008

Not the best recipe I've ever tried. My husband loves cookies and said after one he wouldn't eat another. With all the good reviews I was expecting a lot better cookie. I won't make them again.

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JanV

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Dallas, Georgia, USA

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Reviewed: Dec. 2, 2008

These cookies are amazing! They don't last long in my house. I gave them to a friend and she called with the cookies still in her mouth trying to tell me how wonderful they are.

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Sexy Beast

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 23, 2008

I found not only do these cookies not have enough peanut butter, but they really were not that chewy. I even put about 1/3 cup extra peanut better in because of all the reviews on here. I baked the 1st dozen for 12 min. and the bottoms were almost burnt. So I only baked the rest for about 10 min. and still not much better. Only 1 of my 3 children liked them. I will not make these again.

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Lynn

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Reviewed: Nov. 15, 2008

I will add more peanut butter next time.

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Sherry L.

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Reviewed: Nov. 12, 2008

Soft and chewy, but not very peanut-buttery.

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Kellie

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Reviewed: Nov. 9, 2008

these cookies good. I baked them expecting them to be chewy like just regular 3 ingredient pb cookies. They were chewy, but the more time that passed after bake time, the more they were just soft cakey cookies than chewy. Also, you could not taste the peanut butter as much as you would expect in a peanut butter chocolate chip cookie. If I make these again, I will increase the peanut butter. But still a good cookie, the kids ate them up!

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Nov. 8, 2008

These were not that great. They were chewy, but didn't really taste much like peanut butter. I don't plan to make these again.

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Nichole

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 2, 2008

I run a small daycare, and my kids loved these cookies! They are very soft and chewy, so even the smaller kids with fewer teeth could enjoy them. I happen to like the lighter peanut butter flavor in this recipe.

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sissyv11

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

Don't do what I did and double the recipe. It filled two glass covered Pyrex baking dishes. It makes A LOT. Other than that, these came out great. I used two packages of Kissables baking chips and a half package of semi-sweet chips. Perfect! And not overpowering with peanut butter, either. If I were to make this again, I would cut back on the flour by half a cup. They were a bit dry, even when they were underbaked.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 21, 2008

I just made these cookies today and they were yummy to eat, they're already going fast! My fiance had this idea to use butterscotch chips so I used half of the recipe for butterscotch chips and other half I used chocolate chips. Also I didn't have any corn syrup to use so I used honey instead and it turned out to be a great substitute. Not only do they taste good but now I also have 2 dozen, 2 different types of chip cookies! Thanks for recipe!

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Chantille

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

These were good. Next time I will definately double the peanut butter and half the chocolate chips. The cookies I enjoyed the most were the very last batch I made because they had few chocolate chips. Too much chocolate drowns out the peanut butter flavor.

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Chublearuble

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Reviewed: Oct. 11, 2008

These were fantastic. I added another 1/4 to 1/3 cup extra peanut butter, but that was the only change. I couldn't stop eating these. Oh, I also did milk chocolate chips as opposed to semi-sweet, but I always do milk chocolate chips in cookie recipes, personal preference. Try these, you won't be disappointed!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 9, 2008

I recently made this for our annual block party and they were a hit! These cookies were huge-I used a 1/4 cup ice cream scoop to ensure they were all sized evenly.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 2, 2008

Awesome! I did as other reviewers did and decreased the flour to about 2 cups and increased the PB to almost 1 cup. I sell my baked goodies for extra cash and these are one of the top sellers! I added toffee bits instead of choco chips. ***My big secret to successful cookies: ALWAYS substitute 1/2 the ammount of butter called for in any recipe with shortening!!*** This makes them lighter and puff up more while still having the richness from the butter. Also, ALWAYS chill dough first to keep from spreading too much!

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~Marianne~

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Oct. 1, 2008

The search stops here - these are the BEST peanut butter choc chip cookies EVER. Only change I make is adding an additional 1/4 to 1/3 cup of peanut butter. Thanks for the perfect recipe :)

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LADYBUGONTHEGO

Cooking Level: Expert

Home Town: Menifee, California, USA

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Reviewed: Sep. 30, 2008

I would definitely recommend upping the peanut butter and adding a little extra flour. I also decreased the chocolate, and the cookies tasted great ! I only cooked them for 10 minutes and they were a little crispy, so be sure to watch them !

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kelly o

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Reviewed: Sep. 28, 2008

When putting these on the cookie sheet, I pressed them down, shaping the dough into perfect, little circles, making them a teensy bit thinner in the middle than on the edges. They cooked perfectly. I used Sugar in the Raw, Light Brown Sugar, unbleached flour, and all natural (organic) peanut butter but kept the amounts exactly as written. The next time I make these I will add a little honey (1/8th cup) to sweeten it up.

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Reviewer:

dee

Cooking Level: Beginning

Home Town: Seymour, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 25, 2008

These cookies are almost perfect. And that is what I look for in a cookie. Personally I like the HINT of peanut butter flavor. My variation was to add almond slivers and used mini morsels. Unfortunately I also spooned out the batter rather than follow the directions. And I wish I did because they came out so small. That when the first batch was done my husband went half way threw the first dozen. But next time I will know better. My son ate and hummed with tasteful pleasure threw his three cookies. He said that they are "the best cookies in the world!" Point made. And to add, I have also substituted the chocolate chips for peanut butter chips. Which makes an amazing cookie as well. This is the best cookie recipe. My husband and son ate my first attempt at this recipe in three days.

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