Reviewed: Nov. 16, 2009

I first made these for my husband when we were dating because he loved PB cookies. 8 years later, I am still making them for him. I don't smash them too flat and I am careful to pull them out before they are completely done so they stay nice and soft. Sometimes I sprinkle them with finely chopped walnuts or peanuts to make them pretty. This is a great recipe!

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Nov. 15, 2009

Absolutely excellent! I took others advice and used 1 c. of peanut butter and 1/2 c. of real butter. They were divine! Oh, I also used whipped peanut butter and I'm not sure if that made any difference in the final outcome but they're so soft and even days later they're melting in my mouth. YUM!!

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MoLovelyOne

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Reviewed: Oct. 25, 2009

Mine came out chewy and small. Didn't inflate... but still tasty. Why is that??

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Julie

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Reviewed: Oct. 19, 2009

These really were delicious, but the receipt forgot to include the spoon size to drop by (I did rounded Tbs.), balled them and criss-crossed with moistened fork. I also spaced about 1.5" between flattened cookies.

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Lynn

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Reviewed: Oct. 17, 2009

My family love these cookies! They don't last long around our house! :) I only changed one thing. I added 1/2 cup of peanut butter, and they were yummy!

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mothering10

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Reviewed: Oct. 14, 2009

Yum, these were good! I used other reviewers' advice and added extra peanut butter, cut back on vanilla and decreased oven temp to 350. They were a bit crumbly while still warm but were fine after they completely cooled. We enjoyed them.

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Felicia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Nacogdoches, Texas, USA

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Reviewed: Sep. 26, 2009

These are worth the effort..FYI my cookies did not spread..made half the batch as stated and the other half with 1/2 bag of choco. chips..try'em, you'll like'em!

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fugiook

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Reviewed: Sep. 15, 2009

These have to be some of the best peanut butter cookies I've ever eaten! I'm not usually a fan of PB cookies, but the boyfriend didn't want anything chocolatey so I decided to give these a try based on the reviews. I added a full cup of PB and never looked back.

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wallflower

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Reviewed: Sep. 10, 2009

These cookies came out great! I followed the suggestions of the others and added a bag of Reeses peanut butter chips...WOW! This is a keeper!

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jlaymon

Cooking Level: Intermediate

Living In: Bokoshe, Oklahoma, USA

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Reviewed: Aug. 31, 2009

i've tried but i think its too soft and i waste a lot of time making it.sorry

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richi

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Reviewed: Aug. 27, 2009

These were good. I do wish they were a bit sweeter. Maybe criss-cross the top with a fork dipped in sugar. I will make them again for sure. Thanks for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

In fairness, I made a few minor adjustments based on what I had on hand and some of the suggestions read here so this is more a commentary on my experience and not on Carla's submission. Her's could very well be better... We really enjoyed them as I made them however. Here are my modifications. I used butter instead of shortening. 3/4 cup Whole Wheat pastry flour (to TRY to make it a little better for us) and 1 cup regular flour (next time I will try all whole wheat pastry flour) I used 3 TBLSPNS Half & Half in place of milk and cut to 1/2 TBLSPN Vanilla. Dropped by Large spoonfuls & Baked @ 350 for about 12 min. My first batch and largest of the cookies were baked for about 10-11 min and they were almost too moist. I perfer a little tiny bit of crispness to the edge, so I made the rest SLIGHTLY smaller and baked for another min or 2. YUM~

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DEMANDINGJAN

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Reviewed: Aug. 12, 2009

i was looking for a peanut butter cookie recipe w/o using butter i was happy when i found this. i used 1 cup of peanut butter and i used regular brown sugar. i used a little less salt and vanilla. but they cooked really well and taste awesome!

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Lauren Abbamont

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Reviewed: Jul. 30, 2009

I am so glad I found this recipe! I tried to find a good peanut butter cookie but with low calorie and carb content. This one was the best I could find. I freeze the baked cookies and pull out when we want a snack or for company. Everyone likes them! Thank you Allrecipes & Carla for this recipe.

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tupperlove

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Reviewed: Jul. 25, 2009

I just made these according to the recipe and it yielded 3 doz small cookies. My brown sugar was a little dry... and I had to form the crumbly dough into balls. They are pretty good.

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kristy

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

these were like my mom made,only change i made was added 2heaping tablespoons of peanutbutter

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geri232

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Reviewed: Apr. 25, 2009

Almost there. I used alot of the suggestions, but still a tad shy of cookies I'm looking for. My 6 year old daughter absolutely loved them. Maybe it's just an age thing(??) Still a really nice recipe.

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Don

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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Reviewed: Mar. 29, 2009

I used cake and pastry flour because that's all I had, and 1/3c white sugar as another poster said and these turned out fabulously! I didn't have enough left to share with the neighbors as planned so I'm making them again today!

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peanutsmum

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Reviewed: Feb. 13, 2009

DELICIOUS!! I gave it 4 stars only becuase I made some changes...used chunky peanut butter, I didn't have brown sugar so I substituted dark corn syrup, and did as others did and used some regular sugar as well...so good!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Feb. 7, 2009

I followed other's suggestions & used butter rather than shortening, 1 C brown sugar + 1/3 C white sugar & increased the PB to 1 full C. And I reduced the temp to 350. THe suggested time is 8-10 minutes - I baked them for 7 minutes & they still came out really dry. :o( The flavor is good but the texture is just too dry & crumbly - almost powdery - like they turn to dust in your mouth when you take a bite. It's a good tasting cookie if your oven's cooperative enough to keep them moist, I guess. But for us this one just missed the mark.

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