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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Michelle

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Reviewed: Jul. 6, 2007

I added milk chocolate chips. These cookies are great!

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VIKFONTAINE

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Reviewed: Jun. 7, 2007

Delicious and peanut buttery

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The Nightingale

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Reviewed: Jun. 6, 2007

This was not very good...I will stich with my old fashioned recipe....

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2007

At last! The cookies I was searching for - crispy on the edge, chewy in the centre. Not at all cakey. Time to start adapting the recipe for different flavors. Thanks!

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Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: May 21, 2007

These are not the best peanut butter cookies I have ever made. I will keep searching for the perfect recipe.

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Stacy K

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Reviewed: Apr. 29, 2007

My search for the perfect peanut butter cookie is over. My husband said these were, "to die for". Chewy in the middle, tender crisp on the edges. I added 1/4 t. salt, everything else just as is. Great recipe!

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lowie5

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Reviewed: Mar. 30, 2007

EXCELLENT!! I left out the water, used only 1c of the 1.25c flour called for, and added 1 tsp Vanilla to enhance the flavor. I made mini-cookies out of 1/2 inch balls and cooked them at 350 for 7 minutes. They don't spread out much so you can space them 1/2 inch apart. PERFECT!! They disappeared FAST!!

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Stephanie Monsivaiz

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Reviewed: Mar. 28, 2007

I have made these cookies quite a few times now, and everyone LOVES them... Excellent recipe!

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Reinalette

Cooking Level: Expert

Living In: Kelso, Washington, USA

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Reviewed: Mar. 26, 2007

This is one of the best peanut butter cookies recipes out there. I added a little more peanut butter and the cookies came out perfect. The cookies will not appear done so be careful not to overcook.

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Doctor Jeremy

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Mar. 25, 2007

perfect

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SKANEE

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Skanee, Michigan, USA

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Reviewed: Mar. 21, 2007

This is a great recipe. However, after mixing and baking, and finally trying one, I realized something was missing. Salt. It may not seem like such a big deal to omit the salt, but it makes a big difference in the flavor. It will enhance it, and cut some of the sweetness out, so you can enjoy the other flavors. I would probably put about half a teaspoon in it. It will make a great difference in the cookie, I promise.

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jamc100

Cooking Level: Expert

Home Town: Mancelona, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Mar. 20, 2007

These are the easiest and best tasting peanut butter cookies I've found. Didn't change anything about the recipe, and they turned out great.

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BLINKIES

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Reviewed: Feb. 26, 2007

I think these were great!! Thank You for this recipe as I have a hard time making a chewy peanut butter cookie and these came out great. It is a keeper in my house.

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BECKY789

Cooking Level: Intermediate

Living In: Newark, Ohio, USA

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Reviewed: Feb. 18, 2007

I used margarine instead of shortening, added an extra 1/4 cup of peanut butter, and some crush wonderbars. They turned out great crunchy on the outside chewy on the inside. My peanut Butter fiend loved them! Definately a keeper!

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Froetoe

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

I made this one last night and the only thing that I did different was that I used Splenda for baking and Splenda brown sugar instead, since I am diabetic and I don't use regular sugar. They have a good taste but weren't chewy like I want it. I baked them at 350 degrees for 8 minutes. Maybe next time I will leave them less in the oven to see if they get chewy, BTW they were soft.

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Melissa

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Dec. 13, 2006

I am always trying new peanut butter cookies, because I always seem to lose the ones I like. I made these, generous on the peanut butter (i usually add 1/4-1/3 c extra), and brought them to a teacher meeting. I expected to come home with some, but they were all gone by the end! I even got compliments on them at the next meeting! If you like them chewy, make sure to take them out of the oven once they are solidified but not brown yet.

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Josie

Cooking Level: Intermediate

Home Town: Eureka, Montana, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 29, 2006

Okay, so the serving size says 18. 18 what? 18 small villages??? Anyway, so we got about 50 (and some were pretty big) cookies out of the recipe. Also we had to add about a half cup of flour to make it not so runny. Even then, there was no way we were going to be able to roll it into balls. We dropped teaspoons instead. Also we added mini Reeses cups. The chocolate really helped with the flavor.

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Aussie Maggie

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Reviewed: Nov. 14, 2006

i just made these cookies. i added 1/2 cup of flour and vanilla. i also melted chocolate chips and dipped some of the cookies in the melted chocolate. my husband loved them. the chocolate ones went first.

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