Reviewed: May 26, 2012

Wonderful! I just made them and suddenly I was at home in my Mom's kitchen of 50 years ago. I added raisins and left the recipe as was--yum!

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Reviewer:

Maggie

Reviewed: May 18, 2012

I love these cookies! Typically I double the batch and use half butter, half crisco. I like that flavor better. Also ,they set up on the edges a bit more with the butter and that crunchy and soft combo is what a pb cookie should have (in my eyes).

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Reviewer:

BradysMom

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

Reviewed: May 14, 2012

These are very good cookies. As it seems many people have done, I increased the flour and the peanut butter. I use 2 3/4 cups whole wheat flour and 1 1/2 cups of peanut butter. I've also found that you definitely need to refrigerate the dough for at least the hour if you don't want them to spread out too much.

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Reviewer:

MLynne

Reviewed: May 7, 2012

Yummy! I also added 1/4 c flour and almost an additional cup of peanutbutter as others suggested. Everyone loved them!

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Reviewer:

Sarah_MT

Reviewed: May 7, 2012

these are really good! I used butter flavored crisco and they turned out perfect, crispy on the edges and chewy on the inside. Thank you for the recipe. I will be using it often from now on.

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Reviewer:

amber448

Reviewed: May 6, 2012

happy with these only changes i made was added some vanilla and half a bg of chocolate chips. i put the cookie sheets of dough in the freezer for 20 minutes before i put it in the oven, may have got a little bigger but not much, oh and i forgot the baking soda, wasn t a big deal... i would recomend it

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Reviewer:

saskatchewanboy

Cooking Level: Beginning

Reviewed: May 6, 2012

very good cookies....makes a good amount. I chopped up some fisher dry roasted peanuts and added to the dough.Have made them several times. Making them again this evening thinking about adding some choc chips

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Reviewer:

Jean

Reviewed: Apr. 29, 2012

Perfect every time!

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Reviewer:

taralis777

Reviewed: Apr. 28, 2012

The best recipe I found for peanut butter cookies. Took the advise of others and increased the flour by 1/2 cup and increased the peanut butter by 1/4 cup. Dough is much easier to work with after it has been placed in refrigerator. THANKS FOR SHARING!!!

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Reviewer:

LuLu

Reviewed: Apr. 26, 2012

Wonderful recipe. Dough handled well when putting on the trays, and I even added a tsp of vanilla and then mini chocolate chips as well. My 16 y/o brothers request these all the time!

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