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Reviewed: Jul. 5, 2008

The first time I made these, as some others stated, they were a little "blah" but I changed the recipe: I bumped up the peanut butter to a little over a cup and instead of teaspoon of vanilla, I added a tablespoon. Much better!! Only cooked these 8 minutes which leaves them a tad raw and they stay soft, but we are a "tad raw cookie" lovin' family, actually, the dough itself is to die for! These are great with a rolo candy baked inside, too!

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Lorraine

	Cooking Level: Expert
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Reviewed: May 7, 2007

These cookies just didn't turn out for me. Couldn't taste the peanut butter.

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Reviewer:

imlostinbetween


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Reviewed: May 6, 2007

These were very good! I baked them about 9 minutes. I also added 1 cup of crunchy peanut butter. Will make again! Thanks for the recipie!

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Reviewer:

Tara Holt


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Reviewed: Feb. 2, 2007

These were the best peanut butter cookies I've ever made. I made some with the chocolate and some without. They were great both ways. They were soft and not grainy like some peanut butter cookies can be. I'll definately make these again!

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Ami

	Cooking Level: Intermediate Home Town: Rock Springs, Wyoming, USA Living In: Provo, Utah, USA
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Reviewed: Nov. 7, 2006

I had a craving for some peanut butter cookies and this sounded easy, so I made them. I used buttermilk pancake batter chunky peanutbutter and real vanilla. They turned out awesome!!! I also recommend bakeing them until golden brown which was about 15 minuters.

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Reviewer:

Jessie


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Reviewed: Oct. 6, 2006

My son suggested that these cookies would taste better as muffins. I did, and everyone who's tried them love them as such!

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Reviewer:

Barbeeq


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Reviewed: Aug. 4, 2006

Delicious! 8 minutes still left them a bit pale and chewy, but my husband preferred those to my second batch (~12 minutes) which were more brown and crispy. I liked the second batch better, so it's all in the preference :) UPDATE: These cookies only get better with age! It is rare that cookies make it past a day or two without getting tossed in my house because they become dry, chewy, etc. but these became softer and even more delicious! Almost a sugar cookie consistency but with peanut butter flavor - yum!

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MEHUNGRY98

	Cooking Level: Intermediate Home Town: Newark, Ohio, USA Living In: Kent, Ohio, USA
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Reviewed: Dec. 21, 2004

These taste just ok but they were so easy to prepare. It would be a good recipe to make with kids. I did have to cook mine longer even though the submitter says don't overbake because my first batch were raw in the middle after 8 minutes.

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Reviewer:

amydoll

	Cooking Level: Expert Home Town: Aurora, Illinois, USA
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Reviewed: Dec. 15, 2004

To the crerater of this recipe, just what I was looking for. And it sounds so Good! This was reviewed by Morningstarstaley.

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MORNINGSTARSTALEY


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Reviewed: Dec. 20, 2003

These cookies are just so-so. Nothin' to write home about. the dough was easy to work with. The flavor was very mild, too mild for our liking.

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Reviewer:

CINDY3539

	Cooking Level: Beginning Home Town: Hinckley, Ohio, USA Living In: Holiday, Florida, USA
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Reviewed: Dec. 29, 2002

I got this same recipe from my grandmother, and they are the best peanut butter cookies I've ever had. They're soft and not greasy like the crispy ones sometimes are.

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Reviewer:

GEEKYCHEMIST


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Reviewed: Aug. 29, 2002

These were really yummy, nice and soft and peanut-buttery. They almost melt in your mouth.

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Reviewer:

lizstar


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