Reviewed: Mar. 21, 2012

I would give this recipe 5 stars except I didn't make it as written..with the few changes I made they are 5+ stars. The changes I made are as others suggested I used 1 c peanut butter ( I used chunky peanut butter) and it had great peanut flavor. I also only used 1 1/4 tsp of vanilla because like other reviewers I thought 1 tablespoon seemed like a lot. I used butter instead of shortening. I also cut the salt to 1 tsp because I used salted butter. Next time I will double the recipe because by the time everyone in the house got done eating them as they came out of the oven there was only about 2 dozen...definitely not enough. These cookies are great my friend told me the best peanut butter cookies she ever had!!! Will definitely make these again with the modifications the perfect peanut butter cookie!

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Reviewer:

lovetobake

Reviewed: Mar. 6, 2012

I followed KANSASFAMILY's changes to the recipe. Preheated oven to 350 degrees cooked for 10 mins. Turned out wonderful!

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Reviewer:

crysc

Reviewed: Feb. 7, 2012

My changes: Used butter instead of shortening, cut sugar and salt in half, and used whole wheat flour instead of white.

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Reviewer:

rachelyeshurun

Reviewed: Feb. 1, 2012

Late with writing a review but made these for Christmas and was told that hands down was the best peanut butter cookies everyone had!!

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Reviewer:

Pam

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Union Grove, Wisconsin, USA

Reviewed: Dec. 3, 2011

These cookies are definitely delicious! I have used this recipe several times, and the cookies always come out soft and moist. I like to add 2 tsp almond extract and some mini chocolate chips to mine. They are so good!

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Reviewer:

Liz

Reviewed: Nov. 25, 2011

These turned out great! I used butter instead of shortening and a full cup of peanut butter, but otherwise stuck to the recipe. When I had enough left for one last tray, I mixed in some mini chocolate chips. The kids and my husband are very happy! Texture is just about right. I baked for 12 minutes.

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Reviewer:

Floobish

Reviewed: Nov. 20, 2011

Made the modifications as some others said and We love these cookies!! We use all butter and no shortening with 1 cup of peanut butter. I have baked at both temps and they come out fine just have to watch or as I do.........cook by smell. I have NEVER timed anything I bake! I always can tell by smell. Thanks for sharing!

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Reviewer:

Denise

Cooking Level: Expert

Home Town: Calumet City, Illinois, USA

Living In: Valparaiso, Indiana, USA

Reviewed: Sep. 14, 2011

I read carefully through the reviews before I made this recipe. A lot of the people increased the peanut butter to a full cup. I did this. I also used butter instead of shortening (I don't usually keep shortening on hand) and super chunky peanut butter, as I like a little texture in my peanut butter cookies. Delicious? Yes. I do believe that the full cup of peanut butter is a must. I did bake mine at 350* as others did and exactly ten minutes was good for me. I tried to pull the cookies off the sheet too soon and they broke up so I ended up letting the cookies sit on the sheet for a minute right out of the oven before taking them off the sheet to cool on the kitchen counter. Moist, flavorful, chewy and just yummy-----and this is coming from a peanut butter cookie hater. I'll make these again. Thanks to those who went before me and left their helpful hints!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 22, 2011

Awesome cookie! Used butter and increased the peanut butter. My family loves it!

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Reviewer:

Connie Jo Hanson

Reviewed: Aug. 13, 2011

heed reviewers warnings and use a full cup of PB and DO NOT leave in over longer than 10 min!! You'll get a nice chewy, sweet, salty treat. This made loads of cookies for me and they lasted all of 4 days! A lot considering I live alone and had only one person over in that time.

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