Reviewed: May 4, 2013

very chewy, very good. followed others, 1 cup PB, 1/4 c butter, 1/4c shortening, 1tbsp vanilla, little less flour. used m&m's and mini choc chips. yum

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Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: May 3, 2013

these are edible and slightly chewy but i found them dry and bland. i think the baking time could be reduced quite a bit. definitely would not make these again.

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yoyomofo

Reviewed: Apr. 17, 2013

I think this batter needs to be chilled somewhat before baking, or perhaps let sit for a couple of hours. My mixture was very soft and the cookies did spread somewhat. I'd prefer a "chunkier" cookie rather than a flatter one, so if I try this again I'll likely make the batter in advance and let it sit to allow the flour to absorb some of the moisture and/or chill it for a while to stiffen it somewhat.

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moola

Reviewed: Apr. 13, 2013

I replaced the corn syrup with agave nectar, used spelt flour instead of wheat, and increased the chocolate chips to 2.5 cups. We loved them! Would have liked to taste the peanut butter a bit more, but overall a great recipe that I will use again.

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granysgirl

Reviewed: Mar. 29, 2013

Great cookies! I added extra PB (about 1 cup total) and kept the flour at 2.5 cups. They DID spread and they are chewy and gorgeous. Thanks!

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Reviewer:

Martin Sparks

Cooking Level: Expert

Reviewed: Mar. 21, 2013

This was a hit with my son, cookies came out great, chewy, & soft. I did not add 2 cups of the chocolate, only used a little over a cup and they were perfect!!

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Reviewer:

msblkhoney

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Living In: Norfolk, Virginia, USA

Reviewed: Mar. 14, 2013

They are relly soft and yummy -Liam, 6 We used 1 c chocolate chips and 1 cup mini m and ms. These are great cookies!

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Reviewer:

SHARRADOG

Reviewed: Mar. 14, 2013

These are great. I read some of the reviews and modified the recipe a little.. I used 3/4C of Peanut Butter instead of 1/2C.. 1T of corn syrup and 2 1/4C flour. I made small cookies with one of my small ice cream scoops (I think melon baller size?) and baked them about 9 minutes.. I am learning not to overbake cookies to keep them from hardening the next day and these are still soft and chewy.. So good!!

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Mona C

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Reviewed: Mar. 4, 2013

The best peanutbutter choc chip cookies I've ever had. Super easy to make. They stayed soft but didn't fall apart. My husband begged me to make another batch the very next day and the kids gobbled them up. A couple of the neighbors complained there wasn't enough. I think I made about 36 medium sized cookies. I eyeballed the chips adding only just over 1 cup.

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Reviewer:

L A Brown

Cooking Level: Intermediate

Reviewed: Mar. 2, 2013

This was quite good, though I wouldn't recommend them to someone who loves peanut butter - there's only a faint taste of it. Also there are too many chocolate chips; the cookies barely held together. 1 1/2 or 1 3/4 cups would be plenty - and this is coming from someone who loves chocolate chips! Finally, I guess it depends on the oven, but for mine, leaving them in longer than 11 minutes meant the bottom was over-baked (though not quite burnt).

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