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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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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VinellaGal2000

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

Was confused by the reviews, but gave it a shot- followed the recipe exactly, but went overboard with the peanut butter on purpose. Turned out like beautiful store-bought cookies, they spread perfectly and were golden brown on the edges. So easy to bake (approx. 9 minutes for large tablespoon-fuls). Made them for a work meeting, and they were a huge hit!! They stayed chewy and delicious. Wonderful recipe, thanks!!

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ANGIEBUTTT

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Reviewed: Sep. 15, 2008

Very, very good - a keeper as my daughter puts it. After reading the reviews I also cut back the flour to 1 1/4 cups, increased the peanut butter to 1 cup and used 2 cups of semi-sweet chocolate chips. As the cookies barely spread at all, used heaping tablespoons full and slightly flattened them with the spoon and baked for 11 minutes on the centre rack of the oven.

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Brenda

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Mmmmm...my boyfriend and his daughter made these. They added an extra 1/4 cup peanut butter. They pressed the dough balls down with a sugared glass cup bottom. They were VERY TASTY!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 9, 2008

first time i made cookies and i picked this recipe and i was not disapointed. they were so good and fun to make. my family loves them

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annie

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Reviewed: Sep. 8, 2008

I substituted peanut butter M&M's for the chocolate chips but other than that I followed the recipe. I ended up with cookies that were crisp on the edge and undercooked in the middle. I thought they lacked flavor and anyone else who tried them agreed quickly. Their exterior exceeded their taste. So although they turned out beautifully round and fat, they lacked the gusto I had expected.

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SuburbanGlitzz

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Reviewed: Sep. 7, 2008

omg delicious. i didnt end up using 2 cups of chips though. it would have been too much. i used Margarine rather than butter (i'm too cheap to buy butter) and i mixed it by hand with a spatula and it turned out so great. amazing

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Captain.Deathray

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Reviewed: Aug. 30, 2008

The recipe is good but next time I'm going to try a lower temperature or less time in the oven. These bake nicely but tend to overbake quickly... which gives you less of a chewy cookie & more of a crunchy cookie. Good flavor though - will try again!

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