Reviewed: Feb. 24, 2009

Made these for my BF and they turned out the perfect consistency and crispiness level. I added 1/2t of Vanilla and next time I will increase the peanut butter a bit.....

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wendyla

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Feb. 21, 2009

Per a previous review I added an extra 1/2 c. peanut butter and 1/4 c. flour. It tasted excellent, but it really spread out quite a bit. Next time I'll only add 1/4 cup extra PB, but I'll leave everything else the same. I used half natural style PB and half regular PB (I was trying to use up what I had on hand), and it came out great. With the additional PB & flour this recipe makes more like 32 cookies, rather than the 24 stated.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

Great peanut butter cookie recipe! I also added 1/4 cup more peanut butter, 1/4 cup more flour, and 1 tsp vanilla extract. I also used 1/2 cup salted butter and 1/2 cup Crisco, thus omitting the 1/2 tsp salt. The end result is a very flavorful cookie with a light and crisp outer texture while remaining moist and chewy inside. I baked at 375* for 10 mins.

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Grüne Eier

Cooking Level: Expert

Living In: Princeton, Indiana, USA

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Reviewed: Feb. 12, 2009

Good cookies!

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Barb

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Reviewed: Feb. 12, 2009

i liked this recipe i used the suggested increases added 1 1/2 cup macadamias and doubled the cookie size making 30 cookies

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crazy_pixie

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Reviewed: Feb. 11, 2009

Pretty good recipe. I did add 1/4 c. more recipe, and 1/4 c. more flour according to other reviews, but I felt like it could have used even more peanut butter. Maybe it's because I used smooth PB instead of the crunchy. I prefer a little more softer, chewy cookie.

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Kimsyl

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Actually... very good. I made a gluten free version of this recipe. Everyone loved them!

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Kathi

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Reviewed: Feb. 9, 2009

Great cookies! Didn't add or change a thing! Thanks for the recipe!

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HJWilson

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Reviewed: Feb. 9, 2009

I didn't have no-salt butter as the recipe says, so I used the regular and they were a bit salty. I added chocolate chips to the rest of the batter after I tasted the first batch and it made them taste really good as the chocolate went well with the extra salt. I rated these cookies a 5 star because if I would have made them with no salt butter, I wouldn't of had to add the chocolate chips.

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drbiffswife

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Reviewed: Feb. 6, 2009

I've been looking for a great peanut butter cookies recipe for many years. I like butter in my recipes and so just couldn't find the right one. This is it! The cookies were thick, soft, and yummy. I did add the extra 1/4 cup peanut butter and 1/4 cup flour, as some reviewers suggested, and they were beautiful. My family ate them all!

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utahmama

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Reviewed: Feb. 4, 2009

These cookies are great...although I haven't had them plain yet, I always put a miniature peanut butter cup in the middle. They are awesome that way!

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sharpgurlie

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Reviewed: Feb. 4, 2009

Excellent!!!!In Greece,we don't use so much peanut butter. So , we don't use it, not even for cookies. But that recipe proves how wrong we are. These cookies are really fantastic!!!I added some chocolate chips, which made them even more gorgeous!!Thank you!!!

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Eva

Cooking Level: Expert

Home Town: Corfu, Ionian Islands, Greece

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Reviewed: Feb. 3, 2009

Not very good. Maybe not enough peanut butter? Did taste better after they were a day old.

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Catara

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Reviewed: Jan. 31, 2009

very good,have to be sure not to bake too long as then the cookie is very crispy. I made a double batch and then froze half the cookie dough so I can have some fresh cookies when unexpected company comes...and it makes the house smell good!

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bonnieJ

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Reviewed: Jan. 23, 2009

Totally fell in love with these cookies! I've made other PB cookies which were more... adult. not so sweet and a lot more delicate. these were perfect for kids. i didn't put any any baking powder in as i wanted them to stay low. i also kept them in the oven for 10 minutes; they came out perfectly crunchy. As a true marker of deliciousness--the kids LOVED them.

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ndnjoey

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Reviewed: Jan. 22, 2009

I didn't have butter on hand so substituted 1/2 cup margarine and 1/2 cup shortening. They came out so delicate and delicious that I will substitute this for the butter in the future. Awesome and delicious

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Suzanne

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Reviewed: Jan. 22, 2009

With the suggested changes (additional 1/4 c pb & flour & 1 tsp vanilla) & my own change ( I used ALL whole wheat flour) these are the best PB cookies I've ever had! Very moist!!!!

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