The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 30, 2008
Delicious!! I did things a little differently though. I did the half Crisco, half butter thing, added 1/2 t. salt, and 2 t. vanilla instead of just one. And since my husband loves honey I added about five tablespoons for a hint of flavor. I also left out the cocoa powder. They turned out perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Apr. 29, 2008
I used the half crisco, half butter, half light brown sugar, half brown sugar, mexican vanilla, no cocoa powder and baked them just until the cracks formed. I basically used the advice of several of the most helpful reviews for this recipe. I froze the mini pb cups too. This is excellent. 5 stars and beyond. I believe I may have just found my favoritest cookie ever.
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Photo by Doolittlenomnoms

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 22, 2008
Amazing! If you love chocolate and peanut butter you will definitely love these cookies. Very addictive though, beware!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 2, 2008
Perfect! I used Reeses pieces instead of the peanut butter cups. I also used crisco instead of butter and added a bit of baking powder because I didn't want them to spread too much. My co-workers loved them.
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Photo by Ashley

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 26, 2008
My husband pleads for these cookies! They are out of this world! Thanks for sharing!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 19, 2008
These cookies are excellent! The only changes I made were to double the vanilla (I do this with every cookie recipe), cut back on the amount of chips and use the baking size Reeces Peanut Butter Cups. The first time I made these I used the entire chip amount and had "leftover" chips in the bottom of the bowl so I cut back a bit when I made them the second time. These were a big hit with my kids as well as the entire staff at the school where I teach! No leftovers! Almost forgot ~ I used Hershey's dark cocoa, my new fav!
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Cooking Level: Expert

Home Town: Columbus, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 15, 2008
WOW! Better than the Dunkin Donuts peanut butter cup cookie.I didn't use cocoa powder and used half butter half shortening - made them big and flattened with fingers. Excellent.
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Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 3, 2008
I followed the advice of the top reviewer and these were hands down the best cookies I've ever made. I using 1/2 shortening really keeps them soft the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Mar. 3, 2008
These cookies are so fudgy with so much peanut butter flavor!! I used 1/2 Crisco & half Butter for a more chewy cookie and also added more Peanut Butter chips, Chocolate chips and Macadamia nuts. I will be making these again and again!! =)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 29, 2008
I had read the ingredient list wrong and had bought mini peanut butter cups rather than the big ones. I cut 30 of them into thirds. The batter was a bit crumbly and I found it hard to work with. The taste of the cookies was fantastic. Perhaps the best chocolate peanut butter cookies that I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 28, 2008
These cookies were absolutely the best chocolate peanut butter cookies I've ever made. I also used mini peanut butter cups and cut them in half instead of using large ones and cutting them smaller. This recipe is PERFECT!!
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liz

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 25, 2008
Followed Looders popular review by using 1/2 butter, 1/2 crisco, 1/2 lt. and 1/2 dk. brown sugars, less cocoa powder and mini peanut butter cups. I was taking this to a potluck and made them as bars instead (put them in a glass 13x9 pan and baked for 20 minutes). Were full of flavor and very chewy and moist...everyone raved. I give them 5 stars for that (I thought they were a little on the sweet side and would've given them 4). Great party dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 23, 2008
These. Are. Awesome. We actually omit the peanut butter cups altogether because the last thing my fat gut needs is peanut butter cups on top of the chocolate & peanut butter chips. This does not detract from the yummy goodness whatsoever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 22, 2008
very very yummy! my husband even loved them and hes not a big peanut butter fan. The only thing i did different was i mixed half a cup of milk choc chips, half a cup of peanut butter chips and half a cup of baking m&m's.
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Cooking Level: Intermediate

Home Town: Myrtle Creek, Oregon, USA
Living In: Huntley, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Feb. 18, 2008
I made these exactly as written and they turned out perfect! I undercooked them all slightly and then froze them. Every day I eat one.... they have become my favorite cookie!
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Feb. 3, 2008
These are some of the most amazing cookies EVER. Of all the cookie recipes out there, it's just hard to find one that's worthy of making over and over again - this is one of them! The texture is moist and soft and the choco/peanut butter flavors mix just right. I didn't have pb cups, so i used mini reese's pieces. Like i said, this one's a keeper!
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Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 1, 2008
Oh. My. GOSH. These are indeed the best cookies ever. I made them last night and did like everyone suggested - froze some mini peanut butter cups, cut them in half, and pushed them into the center of the dough before baking. Also, because peanut butter chips, chocolate chips, and peanut butter cups weren't decadent enough, I also tossed in a cup of Reese's Pieces. My co-workers think these cookies should be renamed The Most Delicious Cookies Ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 26, 2008
The only thing I would do different next time is double the recipe!! I used the mini peanut butter cups (about 40 total) instead of the regular size ones and froze them after cutting.
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Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 27, 2007
Based on the reviews for this recipe, I expected a spectacular cookie, but these were only okay. I listened to the other reviewers that suggested cutting down the sugar so I used 1/2 c. each of the brown and white sugars. However, they were definitely lacking flavor, and the peanut butter was too overpowering. I suggest using 3/4 cup of the brown sugar along with the 1/2 cup white sugar and maybe a little extra vanilla. I also used a cookie scoop to drop the cookies but I guess they don't really spread so I had to flatten the cookies half way through baking. I used a whole bag of mini peanut butter cups, chopped them up and stuck them in the freezer for about 15 minutes. The texture of the cookie is nice, and the batter was really moist... just needs the given amount of sugar.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 26, 2007
Yuck. These cookies were way too sweet. My family loves all types of sweets, the sweeter and more chocolate the better. They found these cookies disgusting and way to sweet. Plus, baking them was a nightmare. I had to set them outwside when pulled from the oven to cool for about 10 mins or they would crumble. Even after letting them cool for about 30 mins they still fell apart. I followed the direction exactly. Takes too long and not worth it.
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