Reviewed: Mar. 11, 2009

This is the first time iv'e tried these cookies and they were awsome!!!!Some were chewy, some were crunchy,but they were all delicious.Thank You Sandi!

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murphy

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Reviewed: Mar. 9, 2009

I loved this recipe. Made a couple of changes like 1/2 cup more peanut butter, 1/2 teaspoon salt, 1 teaspoon vanilla and make sure and take them out at 8 minutes on the dot if you like your cookies soft and they will be perfect.

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MissKris

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Reviewed: Mar. 2, 2009

Didnt think they were any different than the pb cookies everyone has made a million times.

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STACEEDCA

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Reviewed: Feb. 11, 2009

These cookies are nice and chewy and have a good texture, but could use more peanut butter flavor for my taste. I added 1 1/2 cup peanut butter and they tasted better.

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Bunnymunch

Cooking Level: Professional

Home Town: Lancaster, South Carolina, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 16, 2009

Great cookies and easy to make. May family loves them. To the original recipe I added 1/2 cup more peanut butter, 1/2 teaspoon salt, and 1 teaspoon vanilla extract. I also used dark brown sugar instead of light. It makes 5 dozen cookies. Using 2 baking sheets and 3 sheets of parchment paper, I was able to have 1 batch baking, 1 cooling on the couter and 1 ready to go into the oven.

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Robinn

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Reviewed: Dec. 9, 2008

As recommended by the other reviews, I added an additional 1/2 of peanut butter, 1/2 t. salt and 1 t. vanilla. I beat the entire recipe in my stand mixer so the dough was sticky but fluffy. I couldn't make balls with the dough so I just drop spoonfuls on the pan and didn't flatten them. I baked the cookies at 350 degrees for 8 1/2 minutes and let the cookies cool on the pan for at least 5 minutes before removing them. They are delicious. I also used chunky peanut butter. I like texture in my cookies! *** Okay, I just had to add, I've just made these for the second time and they are AWESOME! Make the changes listed above and you won't make any other cookies. YUM!

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Maridele

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

After looking at suggestions from others, I added half a teaspoon of salt and a third cup extra of peanut butter, and the cookies were amazing! I am at high altitude and baked the cookies at 350 degrees for eight to nine minutes. Love this recipe!!

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Nicole

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 11, 2008

Recipe is perfect as is, use it all the time, family loves em! Great for the holidays.

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Shirl Papaian

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: San Jacinto, California, USA

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Reviewed: Nov. 10, 2008

Just one thing: Do not use Adams peanut butter! I thought I would use the rest of our adams pb and they turned out so blah. I'm sure with less healthy pb they would turn out better though.

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Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

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Reviewed: Nov. 7, 2008

Good cookie. I changed a few things. I used half white and half whole wheat flour. For the shortening I used a combo of butter, oil(1/2), apple sauce and peanut butter(1/2)to make a full cup. I also used dk and light brown sugar in total i used less sugar. It turned out great.

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Tamara

Cooking Level: Expert

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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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diane

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

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Reviewed: Aug. 21, 2008

Good basic peanut butter cookie. Not very sweet - not a very strong peanut butter flavor.

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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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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Beth B. - South Carolina

Cooking Level: Expert

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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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JenniM

Cooking Level: Intermediate

Home Town: Cuba, New York, USA

Living In: Clarksville, Tennessee, USA

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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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Debra

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Ocala, Florida, USA

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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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Kelsey

Cooking Level: Intermediate

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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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