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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MYBELLE

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carson City, Nevada, USA

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Reviewed: Jan. 19, 2009

These are great peanut butter cookies...easy to make as well. I use this recipe each time I make peanut butter cookies, as I always have the ingredients on hand. Thanks!

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angel

Cooking Level: Beginning

Home Town: Naples, Florida, USA

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Reviewed: Jan. 15, 2009

I have this exact recipe that was given to me by my mother years ago. It is the only PB cookie recipe that I use. It is amazing. I've even won with this recipe at the county fair. It is my hubbys favorite cookie. I've tried this with about 6 different types of PB and have found Skippy creamy PB makes them taste the best.

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