Reviewed: Jul. 2, 2009

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

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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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Christina

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 27, 2008

This is a reasonably easy recipe to work with. I took other people's recommendations and reduced the vanilla to only 1/2 a tablespoon. I was also rather generous in measuring out the peanut butter. The cookies turned out well. The flavour is good, very peanut buttery. The texture is soft, but I wish they could be more chewy. As it is, they are soft but a little crumbly. A friendly reminder to all - be sure to let the cookies cool on the baking sheet. It helps the cookies to keep their shape while staying soft. By the way, the cookies taste better on the second day :)

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sushibox

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Reviewed: Dec. 22, 2008

These are fabulous cookies! I will be using this recipe again. They are very moist and have a delicate peanut butter flavor. Very easy to make, I did make a few adjustments per other reviews I read. I used butter instead of shortening, 1 cup of brown sugar and 1/3 cup of white sugar, also used a full cup of peanut butter. I used a cookie scoop and made criss cross with a fork dipped in white sugar and baked at 350 for 9 1/2 minutes. This recipe made 3 dozen cookies. With these changes, the cookies are superb!

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honeycooker

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Dec. 21, 2008

I'm sorry I did not care for this recipe. I found them very dry, without much flavor and left a funny after taste. I won't be making them again.

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Jac

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Dec. 12, 2008

These cookies were great! I did sub. the shortning for butter, and I used 1 cup of brown sugar and 3/4 cup of white. I also added chocolate and peanut butter chips.The amount of vanilla was perfect for me. If yours didn't turn out good I suggest you try the recipe again because they really are good.I also made them the way that the recipe states and without the chips those were very good also, I just needed some chocolate.

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Sharon

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Reviewed: Dec. 2, 2008

YUM! These were soft and chewy. I took the advice of others and substituted butter for shortening, lowered the temp to 350 for 10-11 minutes, and also added peanut butter chips. I like mine a little underdone, and these were perfect!

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 2, 2008

Followed the recipe exactly; very bland. Perhaps next time I will add peanut butter chips or something.

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BECKYDOD

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 30, 2008

Really Good recipe, not really peanut buttery, but enough - up it to 1 cup. The vanilla is not too much in my opinion. I will use this recipe again.

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Nov. 29, 2008

replaced sugar with Splenda and 1 tsp molasses replaced flour with gluten-free baking flour mix

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tgchi

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

These are amazing!! I first made them and it was missing something. Everyone asked me if I used enough sugar... then after looking at the recipe, it doesnt even call for sugar!!! So I made them again and after I forked them before I baked them, I sprinkled sugar ontop of each cookie... AMAZING!!! I got so many compliments on them! I make them tiny and I got 6 1/2 dozen out of this recipe.

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tamijo

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Reviewed: Nov. 12, 2008

I used half shortening, half butter for flavor and increased the peanut butter to 1 cup. I also split the dough in half and added chocolate chips to one half of the batter. My husband took them to work and was told they were the best cookies his co-workers had ever eaten! This recipe is a definite keeper.

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 2, 2008

I used margarine in place of crisco.. never use that stuff. good recipe.

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Katdon

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Reviewed: Oct. 31, 2008

I picked this peanut butter recipe because of the use of crisco. My family is a fan of crisco-based cookies since they are nice and tender but with a nice crisp. Like other crisco-based cookies, they turned out great. I even dressed up half of the batch with some milk chocolate drizzled on top.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Oct. 17, 2008

This was really a dissappointment!! The cookie was not sweet at all. The taste of the baking soda came thru more than the peanut butter. I wondered at a peanut butter cookie recipe that didn't contain regular sugar and now I know. Although I also have to say this is the exact recipe on the JIF peanut butter site, not sure what went wrong. it was a soft not chewy cookie. I did follow others reviews and cut brown sugar to 1c. I recommend 1/2c. white sugar 3/4c brown sugar

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