Reviewed: Oct. 9, 2008

This is by FAR and simply the BEST recipe for peanut butter cookies I've ever had. They are decedent!

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Ms. Karen


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Reviewed: Jun. 29, 2008

This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES YUMMY!!!

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CHill

	Cooking Level: Expert
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Reviewed: May 27, 2008

I checked three times to make sure I followed the recipe to a T and I did but they were very dry and crumbly. I have used other peanut butter cookie recipes before and simply added peanut butter chips. I thought I'd try this one but don't care for it. Too dry and too crumbly.

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PUMPKINPATCH73

	Cooking Level: Expert Home Town: Christiansburg, Virginia, USA Living In: Charleston, South Carolina, USA
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Reviewed: May 26, 2008

Love the flavor of these! Will make again, thanks!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: May 18, 2008

these cookies are delicious! instead of using the shortening i used margarine and i added cinnamon and vanilla which gave it that extra kick. i dont like my cookies extra peanut buttery, so i removed the peanut butter chips.

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tisma


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Reviewed: Feb. 23, 2008

I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one, I would recommend trying 1/2 cup white sugar, 1/2 cup brown sugar, 1cup creamy peanut butter and 1cup crunchy peanut butter. It will be a bit less sweet, but I think more peanut buttery. I sometimes add a handful each of pb and chocolate chips.

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iheartcake


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Reviewed: Oct. 17, 2007

The flavor is really good. The reason for only 3 stars is that they are REALLY greasy! I love chewy cookies but not that greasy!

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ALYSSA

	Cooking Level: Expert Home Town: Portland, Oregon, USA
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Reviewed: Sep. 25, 2007

These were alright. Honestly, they seemed a little dry to me. I used the Reese's Pieces baking chips instead of the regular. It was good, but I'm going to stick to my old recipe.

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Amanda P.

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Mountain Home, Arkansas, USA
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Reviewed: Sep. 23, 2007

Great cookies! I followed the recipe except I used butter and only 11 ounces of peanut butter chips. I only baked them for 8 minutes and they came out perfect. Very moist on the inside with just a little crunch around the edges. According to my husband it was packed full of gooey goodness. It has a great peanut butter taste.

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MTERRY1097


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Reviewed: Aug. 5, 2007

I was in the mood for peanut butter, but I didn't have any peanut butter chips. I made these with some semi-sweet mini morsels and a little coconut and they were really good. I can't wait to try them with the peanut butter chips.

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KaylaMayaCamrynMOM

	Cooking Level: Intermediate Home Town: Washington, Indiana, USA
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Reviewed: May 9, 2007

These are very good the next day. Used butter instead of shortening. Great combination of chewy, crispy, and soft. Definitely worth trying. Would actually like to give 4 and 1/2 stars.

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The Nesha


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Reviewed: Apr. 25, 2007

Great recipe and easy to make. I only had 1 cup of PB chips on hand so that's what I used. I agree with others... using more than 1-1/2 cups of chips would just be a waste. Other than that, I used the amounts shown, and found that 1-1/2 inch balls made 29 cookies, each about three inches in diameter. I'll make these again.

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Dave W.

	Cooking Level: Intermediate Living In: Fredericton, New Brunswick, Canada
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Reviewed: Apr. 24, 2007

It's a good recipe, but immensely sweeter than it should be. Some serious adjustments to the sugar quantity must be done.

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MIHAELA


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Reviewed: Apr. 20, 2007

I LOVE THESE COOKIES! They are soft on the inside and chewy on the outside. The chips definitely make the cookie. I only used 1 cup this time, but I think next time I will put in 1 and 1/2 cups chips. I also used butter instead of shortening. I am a huge peanut butter cookie fan and this is my new favorite recipe. Try these, YOU WILL LOVE THEM!

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AUDREYWAITE

	Cooking Level: Expert Home Town: Jerome, Idaho, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Apr. 20, 2007

ABSOLUTELY THE BEST PEANUT BUTTER COOKIES EVER! These are moist, creamy, rich, and most of all- PEANUT BUTTERY! I used the full amount of PB chips in the recipe and while you can't "roll" them into balls because the chips fall out, you can easily form them into the cookies. Mine took 12 minutes to cook but even ones i thought were undercooked and then overcooked turned out DELICIOUS.

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ObMD4JC

	Cooking Level: Expert
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Reviewed: Mar. 31, 2007

This recipe is THE BOMB for peanut butter cookies! WOOOOOOOOOOW!!! I made them exactly like the recipe called for, except that I substitued a bag of milk chocolate/peanut butter swirled chips instead of plain peanut butter chips. SUPER YUMMY! Also, I would probably use butter next time instead of shortening. I prefer a softer cookie, as opposed to crispier. I would recommend to ALL!!!

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Joy J.

	Cooking Level: Intermediate Home Town: Kohler, Wisconsin, USA Living In: Ozark Acres, Arkansas, USA
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Reviewed: Mar. 14, 2007

This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor, the problem is probably your peanut butter, not the recipe. Brands like Jif and Skippy are *terrible* for cookies. You want natural, no additive peanut butter. Freshly made if you can get it.

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