The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 12, 2009
I tried this recipe, and was not impressed. This was ordinary at best. The result did was not worth all the preperation effort. A simpler recipe with more flavor is much better.
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 12, 2009
These were delicious with a glass of milk! Next time I will make a double batch to make the same amount of cookies so they're bigger. Instead of sugar, I pressed some choc chips on top. I also followed others' advice by adding a little milk to the chocolate cookie mixture to make it softer. Definitely DON'T overcook!! Can't wait to make these again = )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 10, 2009
I doubled the recipe and they turned out great. I followed the recipe as written and had no difficulties with cracking. Next time, I will try and add mini chocolate chips to the chocolate dough as one reviewer suggested. Great recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: Nov. 6, 2009
Great taste, hard to wrap the cookie around the filing. I plan to make them again though.
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Cooking Level: Expert

Home Town: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2009
Everyone loved these!
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Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 1, 2009
These cookies are a pain in the butt to make. But they do taste very good. I didn't have that much of a problem with getting the cookie dough around the filling. The batter was kind of like a dry Play-Dough consistency and I agree with the poster who said that the trick to doing it is flattening the dough in your hand and then molding the dough around the filling. I had no problem at all with the consistency of the filling and I ended up getting exactly 30 out of the recipe, which I followed to a tee. They did come out a bit crunchy on the outside, but nice and soft inside. Not dry as some others have said. Everyone loved them at the party I took them to. Hope this helps.
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Cooking Level: Expert

Home Town: Madison, Ohio, USA
Living In: Willowick, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 29, 2009
These cookies are incredibly good! I added 1/2 tsp. of salt to the dough, but that was the only change I made. I didn't have enough filling to roll into 30 one-inch balls, so I divided the filling into 30 pieces and rolled each piece into a ball. They ended up being more like 1/2" to 3/4" in diameter. I did not have any problems shaping the dough around the filling...I found an easy way to do it is to simply flatten a piece of the chocolate dough, place the ball of filling inside, and bring the dough around the filling ball. Pinch the edges together, and than roll into a ball and proceed with the recipe. It worked really well, and my family loved the cookies! Thanks so much for sharing...these are a winner!!!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 28, 2009
Dry crumbly cookies. Didn't like.
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Cooking Level: Expert

Home Town: Marlboro, New Jersey, USA
Living In: Apollo Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 27, 2009
Perfection. I followed the recipe as originally posted, though added 1 Tblsp. sour cream. No problems with the p'butter/ sugar mixture; I just used my electric beater, and then rolled them up, no refrigeration. Simple to fold the p'butter balls into the cookie dough; simply place ball in the center and pinch the top, fold in the ends. Used a mix of powdered cocoa and sugar to flatten. 9 minutes in the oven. My one suggestion? Actually measure the cookie dough by Tablespoon, unless you are an incredibly accurate "eyeballer", it will make a difference when filling and baking. Yes, these were a bit time consuming, but the good things in life usually DO take time! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2009
I took other reviewers advice and added 2 tbsp milk to the dough and also only added 1/4 cup confect sugar to the filling, still had leftover filling. Assembly was annoying and I didn't feel a payoff, but they were a hit at a party!
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 26, 2009
I give this 4 stars for taste but 3 stars for assembly and texture. I made this recipe as is, did not make any changes and was irritated by the time I had to put them in the oven. The peanut butter filling was so hard to blend with the powdered sugar, I finally had to knead it by hand to mix it. The chocolate dough was very dry and unlike others I did not read the reviews before making them. I found the dough to be so dry and crumbly that it did not want to wrap around the cookie without falling apart. After baking and cooled they were very dry and crumbly and alot broke as I was taking them from the cooling rack to the tupperware container. I didn't get 30 filling balls as the recipe calls for I believe I only got 22. I disagree completely with the poter EL on Aug. 11 he/she states that using organic or natural peant butter is more liquidy and had to add more flour, I used the natural peanut butter and it was so hard to mix with the powdered sugar without it flying out of the bowl. There was nothing moist about either of the doughs. They were alot of work and a little disappointing. If I make these next time I will add a little milk to the dough and see how that comes out.
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Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA
Living In: Hobe Sound, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2009
I used regular crisco veg. shortening (was out of butter) and added 1 Tbsp water as suggested. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 22, 2009
These cookies were surprisingly easy to make..I added a little water as suggested by others and they went together easily..Very proffesional looking cookie. Perfectly round and beautiful. They go a little dry over time but no worries. They don't last long.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 21, 2009
Ok- but not worth the effort! Took a long time to make.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 18, 2009
YUM-O! I am making these right now for a construction work-day out at my cousin's place tomorrow. Couldn't resist eating one warm out of the oven. OH MY! I think the guys are gonna enjoy this one... if they make it that far... :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Sep. 14, 2009
These are so yummy! I was a little skeptical at first because I was afraid it would take a while to make, but I decided to give it a shot, and I'm sooo glad I did! They really didnt take all that long and were not hard to make. Mine came out great, 30 cookies exactly. The only change I made was adding 2T of sour cream. Other than that, I followed the recipe exactly. I'll be entering these delicious cookies into our annual county fair tomorrow. I'm feeling first place! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 12, 2009
10 stars!!! These are delicious little pieces of heaven. I reduced both sugars to 1/3 of a cup and added some mini chocolate chips to the batter. I also used whole wheat flour without any problems. I didn't find the batter to be dry, unlike many other reviewers. I would suggest making sure you're in the mood to make cookies, because these do take a bit of work, but they are well worth it in the end. These are our new favourite cookies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 8, 2009
These cookies were great!! My kids and husband both loved them. Just one thing that needed to be changed, it needed more moisture. So, I added about 1/4 cup of milk into my second batch and they were perfect. Moist and delicious. I will be adding this to my book of recipes. Its alot of work rolling all the cookies but get the kids involved. My 3 girls loved doing these cookies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 1, 2009
Good cookies, but a bit more work than most cookies. I added a bit of sour cream to the chocolate part so they'd stay soft.
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HRS
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 28, 2009
Everyone I have made this for asks me for the recipe! Use the ingredient modifications provided in other reviews and freeze both the chocolate and peanut butter mixer before handling. Enjoy with a glass of milk, this recipe is definitely worth it!
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