Reviewed: Feb. 24, 2012

These were allright probley will not make again not very sweet

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Reviewer:

lovebaking

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

Very good cookies i did use all brown sugar an regular peanut butter very soft an chewey i will use this recipe again :)

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Oct. 23, 2011

I made these cookies for the first time for an NHS initiation and on the second batch i had to shorten the time so that the cookies did not come out hard. I also used 3/4 cup of PB so that htey were more peanut buttery

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Reviewer:

tkhale

Reviewed: Jun. 21, 2011

I took the top reviewer's suggestion and used butter instead of shortening and for the sugar, I used 1/4 white, 3/4 light brown sugar. I also added a teaspoon of vanilla. Those were money suggestions as those helped to make one good peanut butter cookie. Out of this whole recipe, less than half remains. Thanks, SherilynKim for your helpful review. NOTE: As with any peanut butter recipe, make sure you use a name brand peanut butter. I speak from experiance that using a cheap brand of peanut butter will give you less than desirable results. Don't chinze out. Use the good stuff. You'll thank me later.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 19, 2011

very good...not difficult to make

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Reviewer:

rosag

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Ada, Michigan, USA

Reviewed: Feb. 7, 2011

Awesome!! My family loved them. I used butter in place of shortening. 3/4 c brown sugar, 1/4 c sugar. Make sure not to over bake.

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Reviewer:

Teresa

Reviewed: Jan. 25, 2011

I was totally disappointed in this recipe, made them for my new fiance cause they are his favorite and they were dry and crumbly.

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Reviewer:

becks62

Reviewed: Jan. 20, 2011

Very good cookie if you swap the shortening for butter and reduce white sugar to 1/4 cup and increase brown sugar to 3/4 cup per another cook's recommendations.

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Reviewer:

Sherry S.

Cooking Level: Expert

Reviewed: Dec. 24, 2010

Really good recipe. Made this recipe twice in a week. The first time followed the recipe exactly. Second time I added an extra 1/4 cup of peanut butter and cooked them at 375 for 11 mins. That did the trick. Ensure you put the mixture in the fridge for only an hour though. If it is left in longer than the dough will be flaky and hard to make into balls. Thanks for the recipe.

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