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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 11, 2008
I don't usually like it when reviewers change a recipe but I did it too. I used 3/4 cup soy nut butter instead of peanut, left out the baking soda, added 1 tsp. salt with the hot water and used butter instead of shortening. baked 8 min. @ 350 for small (1 tsp.) cookies and they came out perfect. Great recipe for school kids who can't take peanut products to school.
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Reviewer:

diane
Cooking Level: Intermediate
Home Town: Cleveland Heights, Ohio, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 21, 2008
Good basic peanut butter cookie. Not very sweet - not a very strong peanut butter flavor.
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1 user found this review helpful

Reviewer:

Menwith Hill'er Back Home !!
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 5, 2008
Wow!!! . . . These are the best p.b. cookies I have ever made. I'm not a fan of cripy cookies and these turned out amazingly chewy and moist. I did add a couple extra things - 1/2 c. extra p.b., 1/2 tsp. salt and 1 tsp. vanilla - otherwise I followed the recipe (which was wonderfully simple) to a T. Will definately be making these again =)
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3 users found this review helpful

Reviewer:

Beth B. - South Carolina
Photo by Beth B. - South Carolina
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 1, 2008
I made these cookies today using this recipe and they are delish! Could be a little more peanut buttery tasting though, but overall...they're great!! Next time I make them I may add peanut butter chips to make them extra yummy!
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Reviewer:

JenniB
Cooking Level: Intermediate
Home Town: Cuba, New York, USA
Living In: Clarksville, Tennessee, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 31, 2008
These cookies are great! I did use 1/2c butter and 1/2 c shortening and 1/4 tsp salt. Everybody loved them!!
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Reviewer:

Debra
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Rochester, New Hampshire, USA
Living In: Ocala, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 30, 2008
my friends and family raved about these cookies...i recommend baking for exactly 8 minutes and then cooling for an hour for the perfect chewy cookie...very delicious!
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3 users found this review helpful

Reviewer:

Kelsey
Photo by Kelsey
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Photo by MoMo'sGoodies
Reviewed: May 27, 2008
This cookie is great! I decided to make some peanut butter cookies for my boyfriend. Most of the peanut butter cookies I have tried do not have enough peanut butter--so I added the whole small jar of Jif. I made two different batches--one batch I cooked for 7 minutes and they were chewy and moist. The other I cooked for 9 minutes, because my boyfriend like the crispiness of cookies, and those were good also. I liked the less done ones myself, so I kept those for me! :) Evil plan, eh?
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Reviewer:

MoMo'sGoodies
Photo by MoMo'sGoodies
Home Town: Raleigh, North Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 25, 2008
My 3 year old and I had a blast making them. They were great!!
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Reviewer:

mommaluv2cook
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 14, 2008
Very chewy and yummy.
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Reviewer:

canofds
Photo by canofds
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 3, 2008
My family really loves this one! My daughter (11) will ONLY eat this peanut butter cookie!
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Reviewer:

Ayanaya
Photo by Ayanaya
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 30, 2008
they were delicous and they did stay chewy. i was unsure taking them out of the oven because they seemed a little too soft, but they were fine. i did add a little more peanut butter and vanilla becasue i thought they tasted like shortening.
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Reviewer:

Milly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 26, 2008
Very best peanut butter cookies, they stay soft a few days later if any are left, every time I make these they turn out the same, quick and easy to make, this recipe is such a treat to have
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Reviewer:

bobbysmom
Cooking Level: Expert
Living In: Lawton, Oklahoma, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 21, 2008
this is a great recipe....it is very versatile and reminiscent of the cookies my grandmother use to make when I was young.....I made some changes that I thought I would share.....I subbed 1/2 c of margarine and 1/2 c of butter for the shortening.....I used all natural PB (no sugar added).....I subbed 1 tsp of stevia for the cup of white sugar...and only 1 egg....they turned out delightful and a "little" more user friendly for diabetics......
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Reviewer:

HILLWOMAN_NY
Cooking Level: Expert
Home Town: Andover, New York, USA
Living In: Arcadia, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 28, 2008
my 12 year old step son reminded me to make cookies for his birthday so that he could take them to school, i just finish baking them 1 hour before midnight. GREAT RECIPE. THANKS..
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Reviewer:

LINEMAN01
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 25, 2008
These cookies were really good! The recipe says it makes 18 while I made about 45 regular sized cookies following the recipe exactly! These cookies are very rich so don't eat to many!
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Reviewer:

brook092
Cooking Level: Intermediate
Home Town: Mathews, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 23, 2008
I'm normally not a fan of p.b. cookies, but my husband loves them so I tried this recipe. I added a little extra crunchy p.b. and had to add some self-rising flour cause I ran out of all-purpose. Even with those changes, these are the prettiest, yummiest p.b. cookies I've ever made.
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Reviewer:

Megan
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Dunn, North Carolina, USA
Living In: Milton, Florida, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 22, 2008
These turned out very nice - definitely add a little salt 1/2 tsp or so. I used lower sodium and lower sugar PB, so the overall flavour was more subtle...next time I'll use regular PB, and I think it'll taste a lot more peanut butter like...mmm!