Great recipe, it's a keeper. I didn't have unsalted butter so used salted and used self rising flour omitting salt, soda, and baking powder. I added 1 teaspoon vanilla, per comments and rolled in granulated sugar. My husband, children and grands loved them! I also baked for 10 minutes at 365 degrees.

Love these cookies made sugar free even! I don't do sugar so I substituted with Splenda white and brown. Very easy to put into the stand mixer and let it go. I must admit that I don't wait an hour to let the dough chill in the fridge because when I want a cookie, I want a cookie. These hit the spot with perfect texture and very moist.

I have been experimenting with Domino Light Sugar and Stevia blend. It equals twice the sweetness of sugar so I used 1/2c. and used the 1 c. brown sugar. I used the suggestions of other reviews and used 2-3/4 c. flour and 1-1/2 c. pb. I made 1 ounce balls, and they took 13 minutes. Woowie kazowee-they came out so good I could eat them till I get sick, because there is less sugar-right?

These cookies were super easy to make and they made wonderful cookies that everyone liked.

I don't typically like peanut butter cookies but at my hubby's request I gave this recipe a try. I added a bit extra flour and peanut butter after reading some of the reviews, oh and a couple tsp of vanilla extract. Didn't have crunchy peanut butter, but creamy worked well. The dough smelled so good, and even with the fear of consuming raw egg, I had to taste it. It was delicious and I knew these cookies would be a hit. I also rolled the dough balls in sugar before placing on the cookie sheet and then used a fork to make the criss-cross pattern (which my husband said was important). They turned out so good! I've eaten three and am trying hard not to eat any more tonight. I can't say that I don't like peanut butter cookies anymore after trying this recipe! Yummy!

I usually use creamy peanut butter rather than crunchy, and I generally add an extra 1/2 cup for a stronger peanut butter flavor. I also chill the dough for at least three hours, and I take just enough dough out of the fridge to shape *one* batch before it goes in the oven, so the remaining dough never gets too warm and soft (which happens very quickly, especially after you shape it with warm hands); I take the next bit of dough out of the fridge for shaping about two minutes before the first comes out of the oven. I prefer a chewier cookie, so I cook mine for 13-14 minutes at 300 F, and allow them to cool for several minutes on the cookie sheet before transferring them to a wooden cutting board (otherwise they are too soft). Another reviewer mentioned not to flatten them with a fork, and that they will seem underdone when you remove them from the oven. I *always* flatten them with a fork just a little bit, but they do spread a little so don't go crazy with it; I usually do only eight per cookie sheet if I'm using my smaller pan, just to be sure they don't touch, but I have never had an issue with excessive spread. I do agree that you will likely think they are underdone when you take them out. They will flatten, harden and even darken just a tiny bit as they cool. This recipe has a large yield so you can always do a couple of test cookies to get the timing perfect for your oven. :)

Absolutely delicious! I made those yesterday (only 1 dozen) and they came out perfectly chewy, sweet and peanut buttery. I had no butter so I used the same amount of vegetable oil, but the taste is still fantastic. Just note that if you use oil they'll need to set for a couple of hours or overnight in an open jar to get the proper texture and aroma. Five stars without hesitation!

These are very good, but VERY rich! I can barely make it through one cookie! They have a great flavor and were definitely easy to make.

I made this recipe exactly, without making any changes, and the cookies turned out wonderfully! They were a little difficult to get off the spatula, and would fall apart if you tried too hard to get them to come off on their own. (I only have one cookie sheet, so I don't have time between batches to wait for the cookies to cool on the sheet) I found that using a second spatula to push the cookie off the first spatula used to get the cookie off the baking sheet worked well enough. After cooling for a few minutes on waxed paper they held together just fine. I store my cookies in air tight containers with a piece of bread to keep them soft. :)

I have been using this recipe for 2 years and it is scrumptious!