Reviewed: Oct. 21, 2009

Like others on here have said, these are the best PB cookies I've ever had! I did add 1/2 teaspoon vanilla. I tried baking two without refrigerating the dough and they came out just fine. I also tried cooking the cooled dough and they were fine too. I think I preferred working with the warmer dough. Anyway, these are a winner!!

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MamaTerra

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Reviewed: Oct. 20, 2009

I've been using this recipe for years. This is my favorite recipe for peanut butter cookies. They come out so moist and delicious. My whole family eats them right up.

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emrcr

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Reviewed: Aug. 29, 2009

Flavor is good, but these cookies were an epic fail for me otherwise. I followed the recipe exactly, even adding 1/4c more flour like some commenters suggested, and ended up with completely flat browned but mushy cookies after 10 minutes. They taste great but you can't pick them up off the plate. I'm not sure what went wrong but they didn't stay puffy, and need way more dry ingredients to hold it together.

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Kristina

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Reviewed: Jun. 25, 2009

Used 1/4 cup butter; 1/4 cup butter flavored shortening; 3/4 cup brown sugar and 1/4 cup Splenda; and 3/4 cup crunchy peanut butter. Other than that, made as directed and they turned out to have great reviews by both hubby and grandson. Thanks for sharing.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Jun. 9, 2009

This was my first attempt at making peanut butter cookies and I was very pleased with the result. The shape and texture both came out just the way I would expect them to, they were chewy and had just the right amount of peanut butter flavor. Normally whenever I try a recipe I find on this site, I end up tweaking it one way or another, but I'm not sure there's anything I would change with this one. It's a solid winner!

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PONGGOD

Cooking Level: Beginning

Home Town: Neosho, Missouri, USA

Living In: Pearland, Texas, USA

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Reviewed: May 25, 2009

Classic peanut butter taste. Even better the next day. This is a basic recipe with a great balance of ingredients. I was surprised that using butter still kept a soft centered cookie. Usually butter crisps them up, shortening mixes keeps them softer, but this one works perfectly. I will stick with this one.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Apr. 26, 2009

These are really great! I use a silicone baking mat on my cookie sheets and these turned out perfect. I am having a hard time not eating all of them myself!!

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Veronica S. from Pa

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Reviewed: Feb. 13, 2009

used butter and 1/2 bag of peanut butter chips also as another peson suggested 3/4 cup brown sugar 1/4 cup white sugar after doing that it is 5 star

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ROD3354

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Jan. 15, 2009

Excellent. Used margarine instead of shortening, all brown sugar, and did not refrigerate dough. Great consistency, a little crunch on outside, chewy on inside.

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sally

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Reviewed: Nov. 23, 2008

I'm pretty sure I made these a few weeks ago and forgot to review them - they were yummy and a hit at work. Stayed chewy due to the shortening. But, it did have that slight artifical/airy/absent shortening taste...I might try 1/2 short and 1/2 butter. People said the peanut butter taste really came through. I tossed in some chopped beernuts, yummy zip. Not my favourite PB cookie, though.

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OCTOVUS

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Reviewed: Oct. 21, 2008

These had a great flavor but they were so crunchy. I prefer chewy cookies.

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BethT

Cooking Level: Intermediate

Living In: Fayetteville, Georgia, USA

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Reviewed: Oct. 11, 2008

I really liked this recipe after I followed the advice of other members and changed a few ingredients. I used 1 cup of brown sugar, 2 tbsp of unsweetened apple sauce, 3/4 cup of peanut butter. No shortening, 'cause peanut butter is already full of fat. I didn't refrigerate it, but I only cooked it for 9 mins. they were awesome, soft, chewy, YUMMY.

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SAMIRA1

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

I LOVED this recipe!!!!! They came out perfect :)

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Shesgolden

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Reviewed: Aug. 9, 2008

I took the suggestion of other reviewers and decreased the white sugar and increased the brown sugar. I also added a 1/4 cup more peanut butter. Deeeeelicous. I pushed some chocolate chips and peanut butter chips into the cookies after they came out of the oven. Even better!

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Haneen:)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Jun. 18, 2008

Super cookies! I used creamy peanut butter with peanut butter chips, and replaced 1/2 of the shortening with butter. They were so chewy and yummy!

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measles

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Reviewed: Jun. 11, 2008

A delicious cookie but the peanut butter flavor wasn't quite as pronounced as I like. I might make these again, but for now I'll keep making Mrs. Sigg's Peanut Butter Cookies and Whole Jar of Peanut Butter Cookies.

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SKYEYES aka CookiesInTheJar

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

At 8 p.m. Leah suggested making cookies. After scanning the pantry, the only ingredients available were for peanut butter cookies. I googled for a recipe and found this one and boy were we lucky. First batch rocked. We played around the next time and added a teaspoon of bourbon and a teaspoon of honey and went with all brown sugar. We rolled the finished dough balls in hot cocoa mix, mmm......

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Daddy n' Leah

Cooking Level: Professional

Home Town: Statesboro, Georgia, USA

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Reviewed: May 25, 2008

My husband gave these four for taste. But I would have to say they did not come together as the recipe states. The dough would break apart, and I truly used the exact measurements given. Sorry, these didn't work out for us.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 20, 2008

I just got done making two batches of these yummy cookies. My husband loved them so much, I had to make more for everyone else to eat. I didn't chill them in the refrigerator and they were fine.

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CHEDDAR CHEESE

Cooking Level: Expert

Living In: Manistique, Michigan, USA

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Reviewed: Apr. 28, 2008

I just used this recipe in place of the refrigerated cookie dough for the "Double-Delight Peanut Butter Cookies"--the million dollar winner in the bakeoff. The only change I made was to use smooth peanut butter, but that is just a matter of taste. These were great-and so much better than the refrigerated dough!

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