Reviewed: Dec. 23, 2008

I couldn't believe how soft they stayed even after a few days. I made them Thursday night and by Sunday night took them to a family dinner and they were still so chewy! Used my stoneware pans so it took much longer to bake them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

This was another recipe I made first a couple of years ago and then forgot about... And I am so glad I remembered. These were made yesterday as gifts to send out, and I am having to hide them from my cookie monster husband! Very good, but I agree that the peanut butter flavor is pretty subtle. Got the mini peanut butter cups (a little larger than chocolate chips) at Trader Joe's and they work very well in this recipe as long as you freeze them before stirring them in. Great cookie that goes wonderfully with hot cocoa or coffee!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rosyshell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

Excellent cookie! I did double the cocoa powder because we like a deeper chocolate flavor. Used a full bag (about 35 or so) miniature peanut butter cups chopped, no peanut butter chips, still used the chocolate chips. Used a cookie scoop and baked 10 minutes. Perfect textured cookie, great salty/sweet combo, we loved them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BARDMOM

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2008

Very good, love the gooey texture of this cookie! I ate way too many!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

I've made these a few times now and these babies are AWESOME. Very very very rich.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

This really is a great recipe. I just tried a similar recipe out of the Death By Chocolate cookbook (that has this most amazing white chocolate cheesecake...) but I was so disappointed with the cookies from DBC. This recipes is BY FAR much yummier! Everyone who tries them when I make them raves and asks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Bear, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

I make these every christmas and my family LOVES them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Snowflake

Cooking Level: Expert

Living In: Burlington, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

Followed the recipe exactly, except for using mini peanut butter cups cut into 4 pieces. Baked for 8 minutes, came out perfectly soft and chewy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

Very good cookie...a bit rich...but oh so good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mommy2sj

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

Not bad! I was initially somewhat disappointed after baking and cooling them, but the next day after sitting overnight they were much better. Based on prior reviews, I too used the half butter, half crisco option. I used a scooper to portion them and after the first round baked, decided to squish them down a bit before baking so they didn't look like mini-ice cream scoops, and this worked well. A lot of reviewers said to underbake these - I found 10 minutes to be perfect. The reason I didn't give this recipe four stars is that they taste a little too commercial for me (very similar to the Grandma's brand), but I've had nothing but good reviews from others, such as my boyfriend who now considers them a good breakfast alternative :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cwest

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2008

I thought these cookies were really chocolatey! I used mini peanut butter cups as suggested and baked for 11 mins. at 350. My husband thought they were to sweet and to much chocolate.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Turek Family

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

Without a doubt the best cookies I've ever had. Read other reviews and made some modifications. Left out the cocoa, added some walnuts, used half butter half butter flavored Crisco, half light and half dark brown sugar. Easy to make and it yields sveral dozen cookies. Fabulous!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NormaLee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2008

Made these last night. One of the best cookies I've ever made and I make a LOT of cookies. Great taste and texture. It helps to freeze the peanut butter cups before adding to the dough to keep them together. Or you can just top each cookie with the peanut butter cup wedge.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tchow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2008

All we can say is WOW!! If you are looking for serious chocolate cookies, these are the ones to make!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eonoby

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

Awesome... These were a hit at a dinner party. thanx. Keeping this recipe for sure.I followed the recipe almost to the "T". The only thing i did different was i added mini chocolate chips and reese pieces on top and inside . Bake only 10 minutes .. they came out perfect. Soft and chewy. The recipe is great to make ahead.I made it the night before and refrigerated till i baked them. Great to make ahead and keep in the fridge when u need them . Freezable too. I keep already patted down balls in the freezer and bake from frozen. They taste awesome.Kids will luv them too.The recipe made 48 large cookies for me. 1 hour to prepare and bake ...gone in half.:) hey, all i got was "these are delicous and will u give me the recipe". Thanks again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

It can't get any better than this. I've made several times and have been told that they are "fatal". Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ladybug216

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2008

These were good but had too much going on, IMHO.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2008

these are incredibly good and addictive; if you like peanut butter and chocolate, these are for you. I only used 2T. of cocoa powder (I was afraid it would be too strong as other reviewers said); I might use more next time. for the additions I used 1c. mixed pb and milk chocolate chips, 1c. frozen mini Trader Joe's pb cups, and 1c. mini reese's pieces. the recipe made 4.5 dozen for me. soooo good, I had one for breakfast this morning. I baked them for 7-8 minutes and they were underbaked when I took them out but slightly golden on top. 3 days later, they're still fresh and chewy (I keep them in the fridge). my family liked them too! thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

These are THE most requested cookie at my house. Every year on Valentine's day I bake these in a heart shape mold cookie pan and give to my kids teachers...creating envy among other teachers! They are very chocolaty, chewy, yummy and oh so decadent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mommy-of-5

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

These cookies were pretty good. I am a real Reeses fan, but between the peanut butter and the peanut butter chips, the taste was a little too peanut buttery. I would have like to taste the chocolate a bit more. Also, my cookies came out a little dry. It was probably something I did, but next time I think I would not leave them sitting on the sheet after they came out of the oven.

Was this review helpful? [ YES ]
0 users found this review helpful