Reviewed: Apr. 7, 2007

Fine, soft, chewy. Amazing. I only changed sugar (less) because I'm baking them for kids. Love the texture and taste.

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Reviewed: Mar. 21, 2007

These peanut butter cookies are the best! They are not bland at all and have a great peanut butter flavour. Could depend on what brand you use? I use Kraft extra creamy for these cookies. The cookies are nice and moist and stay that way even when cooled. Personally I wouldn't change a thing about this recipe! Thanks for posting.

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COOKS2MUCH

Cooking Level: Expert

Home Town: Fonthill, Ontario, Canada

Living In: Bradford, Ontario, Canada

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Reviewed: Mar. 16, 2007

these cookies are excellent, however i would substitute shortening for butter, and use 1c of peanut butter.

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Marilyn Monroe

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Reviewed: Mar. 4, 2007

These tasted just like the cookies I remember having as a kid. They were soft and chewy. I dipped my fork in sugar and made the cris-cross before baking, flattening the dough to about 1/4 inch. I think I would like a stronger peanut butter flavor, so next time, I'll either use chunky peanut butter, chopped peanuts, or peanut butter chips. Thanks!

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Lori G.

Cooking Level: Expert

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Reviewed: Mar. 4, 2007

There were just ok. I used organic creamy peanut butter and otherwise followed the recipe exactly. I will keep looking...

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 24, 2007

I used 1 1/2 cups flour, 1/2 tsp baking soda, 1 cup p.b., 1/4 teaspoon salt, and 3/4 cup brown sugar.

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Esther

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Beverly Hills, California, USA

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Reviewed: Jan. 21, 2007

I got raves about these cookies. I cut out 1/4c of the sugar, used butter instead of shortening and added peanuts. The consistency of these were great. I also put some chocolate chips in some for the kids and variety.

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Coco

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

This cookie is perfect! I have been looking for a long time for a peanut butter cookie with a high ratio of peanut butter. These cookies are nicely crispy but still soft on the inside. What a great cookie!!

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Cook

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Reviewed: Dec. 22, 2006

Pretty good, peanut butter flavor is not as strong as I like though.

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Michelle Lea

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Reviewed: Dec. 18, 2006

Followed recipe to the exact letter. They were so dry. They were very bland too. won't be making these again. I'll stick to the premade dough in the tube.

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PHONETEK

Cooking Level: Professional

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Reviewed: Dec. 17, 2006

These were quick and easy to make. Everyone liked them but I will probably add more peanut butter and less vanilla next time. I like to taste more peanut butter.

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Michelle

Cooking Level: Intermediate

Home Town: Bedford, Bedfordshire, England, U.K.

Living In: Angola, Indiana, USA

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Reviewed: Dec. 10, 2006

I wanted to use up cashew butter that I had, so I used 1 cup instead of the peanut butter and used regular butter with 1 cup dark brown sugar. They were wonderful, very rich flavor and a nice soft texture.

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Jen

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Reviewed: Dec. 2, 2006

Great Recipe Easy to do and TASTY I would add a lil more peanut butter next time but I am sure my friends will love them in their Christmas baskets

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MISSBEAR2U

Cooking Level: Expert

Home Town: Margate, Florida, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Nov. 14, 2006

Made a good cookie, not to crumbly but nothing spectacular. I made some plain, then added chocolate chips to a few batches. Didn't spread enough when baking so make sure and smash them down pretty hard w/a fork.

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Leslie T.

Cooking Level: Intermediate

Home Town: Antlers, Oklahoma, USA

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Nov. 13, 2006

I was VERY pleased with my cookies. A little too much flour for my taste but it was still very good. I added peanut butter cups to mine and it was delicious. 4 stars.

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stella

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Reviewed: Nov. 8, 2006

This cookies were great! I used stick margarine instead of shortening and cookies turned out soft inside and crispy outside, just the way I like my cookies. I'm giving only 4 star however, it was way too sweet for my taste. Will bake again with only half the sugar.

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Narae

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Reviewed: Nov. 2, 2006

really good. everyone loved it

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MARIELEE

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Oct. 30, 2006

I used 1 1/4 c PB, 2 eggs, and 1/4 t salt and these turned out GREAT! This will now be my family's favorite PB cookie recipe!

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Affolters

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Reviewed: Aug. 29, 2006

Wow this is a really good cookie - I can't stop eating them. I used the extra crunchy peanut butter so there were little bits of peanuts in the cookies, it added a nice crunch and burst of peanut flavor.

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Aug. 26, 2006

These are a good Peanut Butter cookie. I made tham with half whole wheat flour. next time I will replace the shortening with butterand I will increase the PB to 1 cup as others had suggested. Thanks for the recipe!

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