Reviewed: Mar. 20, 2009

Although, I decided to make a few tweaks to this recipe, it gave me the basis to create a great peanut butter cookie! I added 1 extra egg and a sprinkle of water because I did not like how dry the batter was. I eliminated the baking soda. If I had more peanut butter I would have probably added that before anything else. And I would suggest to add another half cup of peanut butter AT LEAST. Baked at 375 for 10 minutes! They stayed soft!

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toylitpapr

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Reviewed: Mar. 19, 2009

Turns out just as recipe followes. Excellent cookies. However you must soften the butter which was not included in the recipe. The cookies are great though.

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Anna

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Reviewed: Mar. 18, 2009

Perfect! Excellent texture and peanutty flavor. I used smooth peanut butter (and a little more than recipe calls for). Also, since I had salted butter on hand, I simply omitted the salt. Added a bag of chocolate chips--yummy. Thanks for sharing this recipe. It's a keeper.

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aunt o'fun

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Reviewed: Mar. 17, 2009

These are the best peanut butter cookies we have ever tasted! Perfect flavor and texture! I did follow other suggestions of adding extra flour and peanut butter and we couldn't have been happier. Truly a no fail cookie!

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Olsons

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Reviewed: Mar. 15, 2009

By far the best peanut butter cookie recipie ever!!

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Mommy2AliJakeOwen

Home Town: Gulf Breeze, Florida, USA

Living In: Fishersville, Virginia, USA

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Reviewed: Mar. 9, 2009

I am pretty particular when it comes to cookies... seriously.. a good review doesnt come easy as far as I go, BUT this cookies rock! We added chocolate chips and they were fantastic.. .I bet they would be awesome without them, but yeah.. we do the chocolate thing. Thanks for posting this one.. This one is definitely a keeper.

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kjtencza

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Reviewed: Mar. 7, 2009

These were right on the money. When I added the Peanut Butter I added a little extra to use up my jar, maybe 1/2 a cup more. These were moist and fluffly. My husband loves them. This recipe is a 5 star recipe.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Mar. 7, 2009

Good, I cut the recipe in half cuz i didnt want so many cookies! I also added crushed peanut butter cups ( that i had left over from a recipe) and M & M's!

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Mrs.Vasquez

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Mar. 6, 2009

I did not care for this recipe.

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Bandita

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Reviewed: Mar. 5, 2009

Excellent! I added the peanut butter using a 1/4C measuring cup, and made sure they were heaping quarter-cups. I also added an additional heaping quarter-cup. I didn't add any flour. (I was out of all-purpose, so I used cake flour and it worked just fine.) I baked them at 350 for exactly 10 minutes, without refigerating the dough, and they turned out just fine. They didn't seem 'done' when I took them out, but I let them sit for 10 minutes and they firmed up perfectly. Wonderful recipe!

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Christine

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Reviewed: Mar. 5, 2009

Though they've got a nice flavor, these are on the Dry 'n' Crumbly side. Used Butter Flavor Crisco, Added a Tsp vanilla, cut the sugars a bit and put in some Reese's Pieces.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 2, 2009

Dry, and fell apart in the oven. 375 is too high, and 10 minutes is too long. Stick with the recipe on the Jif jar.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 2, 2009

Its faster if you use a meat pulverizer instead of a fork and the cookies look really professional after cooking. Its also a good stress reducer, just don't hit the dough too hard.

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Leeza

Cooking Level: Intermediate

Home Town: Duvall, Washington, USA

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Reviewed: Feb. 27, 2009

it's awsome

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13yr old cook

Cooking Level: Intermediate

Home Town: Homewood, Alabama, USA

Living In: Odenville, Alabama, USA

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Reviewed: Feb. 24, 2009

lovely and peanut buttery good with kisses on top. changes: 1/2 cup more PB 1 tsp vanilla let it sit in the fridge for an 1 before cooking

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kARli

Cooking Level: Intermediate

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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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