These are fantastic! My results were big, thick, soft cookies, with the perfect blend of chocolate and peanut butter. My husband, who's not a fan of the peanut butter chips, thought they were going to have too much peanut butter flavor, but he loved them, as did my kids AND the neighbor kids.
I didn't change a thing, except I used whole wheat pastry flour in place of the all-purpose flour. As others commented, the dough is very thick, so you have to be patient when mixing as it takes a while to blend until it's workable. I added the flour very gradually, about 1/2 cup at a time or less, and then stirred it in thoroughly before adding more. I even worked the dough by hand at the end to make sure the consistency was moist enough. I also froze the peanut butter cups before chopping as another review suggested, which worked great.
Joanna, thank you so much for the recipe - this one's going in the 'family favorites' file!
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