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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Milly

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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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sissyssecrets

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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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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HILLWOMAN_NY

Cooking Level: Expert

Home Town: Andover, New York, USA

Living In: Arcadia, Florida, USA

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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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LINEMAN01

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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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brook092

Cooking Level: Intermediate

Home Town: Mathews, Virginia, USA

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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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Megan

Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA

Living In: Milton, Florida, USA

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Reviewed: Dec. 30, 2007

They tasted very peanut buttery, But they were cakey. I was looking for a chewy crispy. They were just too dense. Both times.

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Robynne11

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Hanover, Maryland, USA

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Reviewed: Dec. 18, 2007

They were good but not great. They came out flatter than I like and I'm not sure what I did wrong. The picture shows them thicker and I thought they would be. Otherwise, great recipe! I only baked half and have the other half rolled in the freezer for later. Thanks!

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TRACY3906

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

I used the eggs for a lovely cookie. Mine baked up in a 350 oven for 9 minutes and came out soft, the way I like them. I added 1/4 tsp salt after my first taste test. Watch your placement on the cookie sheet - in my case the dough balls seemed to double in width as they baked. A great cookie.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Dec. 14, 2007

I omitted 1 cup of sugar (accidentally). I also added 1/2 cup of chopped peanut butter chips. These were awesome cookies! Absolutely the best peanut butter cookies ever.

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CREBBERT

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Reviewed: Dec. 13, 2007

These were tasty, and I added a little crunch by using crunchy peanut butter. I had some issues with melted butter that caused my cookies to be flat as paper, though. I've since learned that dry cookie dough bakes puffy and wet cookie dough bakes flat - it all has to do with the moisture content from butter and eggs. I'll try this recipe again.

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Rieland

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 19, 2007

The best peanut butter cookies I have ever made. They are so chewy and they stay soft. They don't last long around here! My husband's favorite.

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Jenny

Cooking Level: Expert

Living In: Marshalltown, Iowa, USA

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Reviewed: Nov. 12, 2007

These are soooo good.

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FOXEYTEXAN

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Reviewed: Oct. 29, 2007

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!

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Oct. 24, 2007

These cookies taste pretty good, did not need to add the extra 1/2c. flour as most did. In fact I needed moisture. Did add xtra egg yolk. The dough was crumbly and when I 1st took these out of the oven they were still very crumbly so I had to leave on baking pan till cool. But after they were cool they held together but you had to be delicate with them. Think I will keep trying new recipes or alter this one up some..Thanks for recipe

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katsdarb

Cooking Level: Intermediate

Home Town: Tellico Plains, Tennessee, USA

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Reviewed: Oct. 19, 2007

These were really good. The texture ( especially when freshly baked) were amazing.

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TK2DSKY

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Reviewed: Aug. 26, 2007

These are the best peanut butter cookies I have ever baked! I have an intolerance to wheat and I substituted the flour, but they turned out perfect! Crisp around the edges, but soft and chewy in the middle. Fantastic.

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