Reviewed: Nov. 21, 2009

cookies came out GREAT!!! very versatile was able to switch out sugars with Splenda and also added a teaspoon of vanilla ;)

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Lil Luna

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

I made these cookies a couple of days ago and they are gone, gone , goone. My family loved them. I have searched for a really good basic recipe for years and tried many, and this is the best I've made. Thank you!

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Ruthe

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Reviewed: Nov. 21, 2009

I made these cookies last night and they were yummy! I added an extra 1/2 cup peanut butter, 1 tsp vanilla, and rolled them in sugar. Thanks for the recipe Shirley!

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SELLARDS

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Reviewed: Nov. 19, 2009

Wonderful recipe! I don't like my cookies too sweet so I cut the sugars down to 3/4 cup each. Perfect! The only challenge I run into is that my husband and I always want to eat the dough before it's baked. The timing is key: I overbaked once by about one minute and it made all the difference in a chewy cookie and a dry, crackery cookie. I will continue to make these again and again!

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Morgan

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 16, 2009

PERFECT! Never made better peanut buttter cookies! My family was "whoa'd"! Thanks for sharing this recipe!

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KimDennis

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Reviewed: Nov. 14, 2009

These were great cookies, but i took the advice and added flour and they came out fluffy and tasted great!

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Nosturtle

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Reviewed: Nov. 14, 2009

Everyone loves these! They are the perfect sweetness, texture and have just the right amount of peanut butter, but you can add a bit if you like them extra peanut-buttery :) This recipe is much better than the ones using shortening, they taste perfect!

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Erin

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Reviewed: Nov. 12, 2009

These cookies are fantastic! I followed other reviewers' comments and upped the peanut butter and flour and added a teaspoon of vanilla. I took them to work and got very good reviews (unusual as they're not a PB loving crowd!). I will be making these many times in the future. I have also used this recipe with great success in a cookie press - it was a bit stiff however and I think I'll leave out the extra flour for the press. Only four stars as I had to modify the recipe.

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Peggy C

Cooking Level: Expert

Living In: Summerville, South Carolina, USA

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Reviewed: Nov. 11, 2009

I decided to try out a new ingredient - white chocolate peanut spread in lieu of the peanut butter and the result was worth it.

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Cherylm

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Crawfordville, Florida, USA

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Reviewed: Nov. 3, 2009

I was not impressed with these cookies. They were very crunchy even with reduced bake time. Also the flavor was a little blan. I will be looking for a better recipe. I was really dissapointed.

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LuVBellBoyzX4

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

Great texture, but not terribly peanutty. Might benefit from the addition of some ground peanuts.

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GREENMANOK

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Reviewed: Nov. 1, 2009

this was a perfect recipe.

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silvraynebow

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Reviewed: Oct. 31, 2009

I use 1-1/4c peanut butter, 2-3/4c flour, and egg substitute (vegan). These are wicked-good cookies and everyone who tries them loves them. I give them 5 stars even with the egg substitute but I bet they are even better with real eggs.

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mikeintoronto

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Reviewed: Oct. 30, 2009

I keep this in my kitchen at all times to make cookies whenever I want something sweet and quick. GREAT RECIPE

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Just P

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dolton, Illinois, USA

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Reviewed: Oct. 27, 2009

Delicious and a Family favorite! I used creamy instead of chunky peanut butter and added a hint of vanilla and a little more flour. So yummy and so easy- This is a keeper!!!

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sunshine7266

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Reviewed: Oct. 27, 2009

Perfect...used smooth instead of chunky cause thats what I had on hand....will definately try with chunky. Really yummy.

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

Don't add too much flour. Come out crumbly. Add a bit more peanut butter. Very P.Buttery.

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Birdiebootie

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Reviewed: Oct. 16, 2009

I made a double batch and froze the extra dough. Now when I want a few I just scoop it out and cook it up.

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SBCHINCHILLA

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 12, 2009

followed a few reviewer's advise and added 1/2 cup extra peanut butter....I also usd salted butter so I did not add the extra in the recipe. I also used creamy peanut butter instead of chunky. Baked for 10 minutes for chewy cookies...delicious!!!! :o)

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Oct. 12, 2009

I also added 1/2 cup flour and 1/2 cup peanut butter, also a bit of nutmeg. Warm out of the oven, very good! Oh, also added a scoop or so of chocolate chips.

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