Reviewed: Jul. 17, 2009

These were awesome- I took the advice of another reviewer and added a Tbls of milk to the dough- perfect! Took these to a party and people loved them!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 13, 2009

These were so good and let me start by saying I will not rate or critique anyones recipe without first doing it as instructed (NO CHANGES) I wouldn't change a thing. I see lots of reviewers said they were dry and I find that a common complaint. They key to avoid dry cakes and cookies is to really cream the butter and sugar quite a bit. Make it super light and fluffy before adding the egg and vanilla and then spoon in the dry ingredients slowly. I guarantee it will make them moist ;) I had two trays full and cooked the first one for 9 mins since I had more on that tray and the second batch only needed 7. *Be careful not to over bake to avoid dry cookies as well.* This had more steps than simple cookie recipes but I found it quite simple and enjoyable to make even with my impatient 3 year old demanding cookies every 5 seconds. I will upload pictures soon! Im just sitting down to enjoy another cookie and type up this review. I made a few with chocolate disks in the center instead of sugar and pressing just because i was curious.. you could put anything on top and it would be great! Thanks so much for this recipe. Clean up was so easy with my peanut butter loving son around to lick everything clean. hahaha!

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lizzibear

Cooking Level: Expert

Home Town: Maple Ridge, British Columbia, Canada

Living In: Chula Vista, California, USA

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Reviewed: Jun. 25, 2009

These were yummy! I may have overbaked them a little, but they were still good. (the chocolate part resembled a chocolate graham cracker- probably because I left them in the oven a little long) I added a little milk to moisten the dough (about a tbsp.) I didn't have any problems at all with handling the dough. The dough was very soft so it was pretty easy to mold it around the soft un-chilled peanut butter mixture. These were very sweet, but overall a great recipe!

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I'm writing to rate the filling only, which is stellar. I used it between two layers of brownie batter, trying to get a "Reese's Peanut Butter Cup" type of effect with brownies. It turned out SOOOO good! Not sure if I'll actually try this with the cookie recipe because just spreading it out over the brownie layer and adding another on top was a lot of work but the result was fantastic so why mess with a good thing?!?

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jun. 19, 2009

some suggestions inspired by others complaints; if the chocolate batter seems too crumbly, add a egg. I did that and the dough handled nicely. Also, to make it faster try this method. I greased my cookie sheet, grabbed a wad of chocolate dough, pressed it down in a circle, placed my (chilled)peanut butter dough ball in the middle, lifted it all off the cookie sheet and let the chocolate dough wrap around the peanut butter-pinching off the excess chocolate dough. From bowl to oven took about 2 minutes, and they turned out great. I also used all whole wheat flour and that worked great too. =)

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DOROTHYOLSEN

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Reviewed: Jun. 15, 2009

Very good recipe. Only thing I added was 2 tsps of sour cream. Let both filling and batter sit in the fridge for 10 mins and I rolled by hand, no flour needed. 7 mins, perfect timing. Hubby says I have to make for a summer cookie exchange at work this week. Do use a good cocoa powder.

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KDUMAINE

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Reviewed: Jun. 15, 2009

These are just OK for me, which is disappointing since Chocolate and Peanut Butter is the best combination known to man, in my opinion. I did not make any changes to the recipe. I ended up with extra middles and about 26 cookies. It was too much peanut butter (I know, blashphemy) and not enough of a chocolate flavor. And SUPER dry - after eating one cookie I immediately needed something to drink. ::sigh:: the search continues.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Jun. 13, 2009

I made these and my boyfriend took them into work. I now have a standing request for more.

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stephanie

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

excellent! I read through all the reviews first and so with everyone's tips they didn't turn out to be too difficult to make. I think it's a must to chill the centers before wrapping the dough around them. I made the centers first and then chilled them while I made the outsides. Then, when I wrapped them, I floured my hands (turned out to be a bigger help than I expected) and then took a ball of the dough and flattened it in the palm of my hand so it was just hanging over the edges of my palm and that turned out to be just the right size for wrapping around the ball. I had to re-flour my hand after every other one to be able to wrap effectively. I did not end up with extra middles (but I only ended up with 28 anyway) and even had a little dough left to do touch ups with after flattening. I didn't add any sour cream or water to the dough and thought it turned out perfect.

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Liz

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Reviewed: Jun. 4, 2009

These are great when they first get out of the oven, but get dry and crumbly quickly.

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toothrees

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Reviewed: Jun. 4, 2009

I think this is the best cookie I've ever made. They came out perfect the first time. I thought they might be too rich, but they're fantastic!

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emilieb1

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Reviewed: Jun. 3, 2009

My oh my! These babies ROCK! I did not have any issues with the dough at ALL! I only ended up with 28 peanut butter balls and ended up with more than enough chocolate dough. I think I had about 8 extra cookies of just the chocolate dough. Very easy and the taste is outstanding! I think I will make more peanut butter filling next time and put more sugar on top. Outstanding recipe that I will make again and again! Thank you.

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Todds Wife

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Green, Ohio, USA

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Reviewed: Jun. 1, 2009

Very yummy! I just made these tonight for my roommate and me, and we love them already. Contrary to a lot of the reviews on here, my dough and filling were definitely not too dry. In fact, they were almost too moist! I think they got moister as I let them sit longer. Also contrary to a lot of reviews, I had lots of the chocolate dough left over. Fortunately, they're very yummy baked as simple chocolate cookies. The sugar on top is a nice touch: it makes them a little more than your average cookie. And, I would love to try using a glass with a funky bottom to make a design on the top of the cookie.

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Dani13

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bloomington, Indiana, USA

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Reviewed: May 31, 2009

The chocolate was east to work with. I found it good to flatten it with you hands. It wrapped around the peanut butter ball nicely that way.

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ryan5678

Cooking Level: Beginning

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Reviewed: May 28, 2009

Loved these. I was looking for a different kind of cookie and this is it! My husband even likes them and he is picky when it comes to sweets. I was low on peanut butter and had to use part margarine and part crisco but they are still fabulous. Cooked for about 9 minutes and are still gooey. I also added about 2 tablespoons milk to the chocolate and used Ghiradelli cocoa which is the best!

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Katie

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Reviewed: May 27, 2009

I enjoyed these, but I wanted the chocolate part to be more chocolatey. I had to make 1 1/2 batches of the middles to get 30 of them. These were pretty labor intensive, but I'd never made a filled cookie before this, so I don't know if that's typical. Next time, I may try adding some melted chocolate chips to the chocolate part. I did add 2 tbsp. of crème fraîche to the chocolate dough and I think that helped.

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followthebeat

Cooking Level: Intermediate

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Reviewed: May 25, 2009

You present a gourmet cookie, without the effort or time typically required. It is SO easy! Tip: I doubled the recipe, but did not double the eggs or butter - healthier, and just as tasty. Everyone raved over these, and I normally dislike the chocolate/peanut-butter combo. Will make again.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: May 24, 2009

These were incredible. I baked mine on a pizza stone (not preheated) for 7 minutes and they were super moist.

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kristinar

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Reviewed: May 22, 2009

These were great! I was craving a reeses peanut butter cup but since a drive to the store was too much trouble I decided to make these instead. Fantastic. I made as directed except for adding a bit more peanut butter ( about 1 tbs) to the inside filling. I cooked for 8 minutes. Mine were not dry at all. They were very moist and delicious. Most def. cured my reeses craving! Too rich for everyday but def. a keeper.

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Mom~2~4~Munchkins

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Reviewed: May 22, 2009

I didn't change a thing, and they are very good. But they are too dry for me. I will try adding 1 cup of mini-chocolate chips to the chocolate dough. And a tablespoon milk. Also, I baked for 8 minutes, and I will try 7 next time. But my co-workers raved about them, so even though I thought they were a little too dry, no one else cared.

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