Reviewed: Jun. 14, 2008

These stay nice and moist in the center, but they aren't as good as I'd hoped :(

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Reviewed: Jun. 13, 2008

My FIL loves peanut butter cookies I made these for him for christmas and now my MIL begs for the recipe all the time to get him quiet

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Jun. 3, 2008

I have never eaten many peanut butter cookies. I didn't know for sure that I even liked peanut butter cookies until I tried these one night. They are great! The only change that I made was that I used 3/4 tbs. vanilla instead of the full tbs. that recipe calls for. Remember to soft bake. gena

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G. Rainey

Cooking Level: Intermediate

Home Town: Lobelville, Tennessee, USA

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Reviewed: May 12, 2008

Although these cookies have great flavor I found them a bit dry, even wit the suggested subitutions. Now I live at altitude 9454 so given that might have something to do with it as well. I added mini chocolate chips to the second batch and baked the for 8 minutes flat and they seemed to be better. But over all good easy recipe. Thanks

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tbaize

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Reviewed: May 9, 2008

Simply delicious! As per other reviews, added about 1/4 c flour and peanut butter and they came out real nice and soft. Will be making again!

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Maria

Cooking Level: Beginning

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Reviewed: Apr. 29, 2008

I made these cookies exactly following the instructions, and they are wonderful. They are not the typical pressed peanut butter cookies with tons of peanut butter, but they are light and wonderful, and not overpoweringly rich. I will definitely make them again.

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Lamborama

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Reviewed: Apr. 12, 2008

These really are delicious and the best! My daughter used this recipe in a church baking contest last summer and won first place! We've been making these cookies ever since. The only changes we make is using Butter flavored Crisco, whole wheat flour and adding peanut butter/chocolate swirled chips. Yummy!! These never last long at our house!

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Tiffany B.

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Reviewed: Apr. 4, 2008

Wanted to surprise my g/f with her fav, peanut butter cookies. These cookies were awesome! Made some changes added by other users, substituded shortning with butter and used 1 cup brown sugar and 1/3 white also used a full cup of peanut butter. I also cooled the batter for a while before putting on sheet. Cookies turned out great very yummy tx everyone!

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Ryan

Cooking Level: Intermediate

Home Town: Dunnville, Ontario, Canada

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Reviewed: Apr. 4, 2008

This is a good recipe. I personally like to roll the batter in sugar and press criss cross with a fork so I put the batter in the fridge to firm up some (about 2 hours) before rolling and baking.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Mar. 31, 2008

These are probably my favorite peanut butter cookie. I have been making these for years. The only difference is I use the butter-flavored shortening.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 30, 2008

I took the advice of others and increased the peanut butter and added white sugar. I made these for a friend and he LOVED them. We were at his place for about an hour and he had eaten at least a dozen of them. I'm not a peanut butter fan but when I get the request for pb cookies..this'll be the recipe I use!

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lilfarmersmommy

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Reviewed: Mar. 26, 2008

Not a good recipe, should be called vanilla cookies not peanut butter. Way too much vanilla and I have THE best vanilla 100% pure from Mexico that actually smells and taste great. I can't imagine what extract must make them taste like.

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ess_kyle

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Reviewed: Feb. 3, 2008

Great recipe. I used 1 cup sugar, 1/2 brown and 1/2 white. I also used 1 cup peanut butter. The cookies were delicious.

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Teresa

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Reviewed: Jan. 29, 2008

The best peanut butter cookie ever, according to my husband. Made it exactly the way the recipe said. Thanks so much for this recipe, so easy with such a yummy outcome!

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Dana

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Reviewed: Jan. 12, 2008

These are appropriately named. I accidentally discovered a way to make them even better. I went to add in some chocolate chips, but I grabbed a bag of butterscotch chips instead and dumped them in before I noticed my mistake. They gave the cookies a completely different taste. The butterscotch chips are now my secret ingredient that makes everyone fall in love with these cookies.

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Foodymom

Cooking Level: Intermediate

Living In: Norwalk, Ohio, USA

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Reviewed: Dec. 28, 2007

I have been making these cookies since 2004 when I first found the recipe. All I have to say is a warning, if you make these for other people they will not leave you alone till you make more! I have ended up shipping cookies pretty much all year to friends and family that have moved away or I have moved away from. This is by far the best peanut butter cookie recipe and my husband is demanding more!

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Helkaahaien

Cooking Level: Expert

Home Town: Wellington, Florida, USA

Living In: Fowlerville, Michigan, USA

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Reviewed: Dec. 25, 2007

These cookies WERE awesome. I used several suggestions and swapped out 1/4 of the shortening with butter and added peanut butter chips and heath toffee bits. I refrigerated overnight and baked for 16min in a convection oven at 325. I used a scoop and did not flatten the cookie. It did spread out perfectly by itself. Everyone loved them more than tollhouse chocolate chip cookies I made. I noticed this recipe is the same as the Jif recipe exactly except the Jiff uses butter crisco. I will be making these cookies again and again. NOTE if the dough is not cold it will be a thinner more spread out cookie.

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Karen

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 13, 2007

I also used butter instead of shortening and 1/4 cup of white sugar. I made these cookies with reduced fat peanut butter and they taste AWESOME. Yumm! Thank you. Will make again.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 8, 2007

I followed the suggestions and used 1 cup peanut butter and 1 cup b. sugar and 1/3 cup white sugar.I also used margerine instead of shortening. These were pretty good. I took the cookies out of the oven [350 and only 10 min.] just before they started to brown on the edges. very moist. Thanks for sharing.

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ginny

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

Living In: Oakland, Maryland, USA

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Reviewed: Nov. 22, 2007

These were really good. I did change the recipe a bit, from other people's suggestions, and my own. I used butter instead of shortening, only 1 cup of brown sugar, 1 cup of peanut butter, and all whole wheat four. The end resuly was very yummy, soft and chewy cookies, that tasted even better a couple days after!

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Delicious Peanut Butter Cookies

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