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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Sugar8184

Cooking Level: Intermediate

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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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Gina Aguilar

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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

Cooking Level: Intermediate

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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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Freddy08

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Reviewed: Aug. 26, 2009

These are SO fabulous! I followed the recipe except for adding a couple of tablespoons of milk to my chocolate dough, as it was a little dry, and they turned out SO GOOD! I flattened the chocolate dough out in the palm of my hand, and since I wanted the chocolate dough to be even around the filling, I made the edges thinner than the middle because the edges ended up overlapping when I wrapped them around the peanut butter middle. I also rolled them in sugar and just flattened them slighty with my hand. So amazingly fabulous!

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Aug. 23, 2009

These I found very easy to make, I had no problems fitting the dough over the middles. All in all they were good, I would make these again.

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passionatebaker

Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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Reviewed: Aug. 19, 2009

These were sooo good. Everyone I made them for loved them!

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trevelynzx

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Reviewed: Aug. 15, 2009

They were okay. For me, they were time consuming. I probably won't make them again. They were good fresh, but were dry and crumbly the next day.

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NARDOLINO

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Reviewed: Aug. 14, 2009

These were good but not great. I only added half a teaspoon of water to the dough and it was plenty moist. I'm not sure why the recipe called for 30 peanut butter fillings because I started running out of dough. Crunchy peanut butter works too. Taking the advice of the other reviewers, freezing the filling was a good idea. I would however flatten the filling because they were hard to squish after I added the dough. These weren't hard to make and wasn't as time consuming as I anticipated.

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jhoney

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Reviewed: Aug. 9, 2009

These cookies are great! I found the chocolate dough to be a little moist, so I mixed in a small handful of four with about a teaspoon or so of cocoa powder in when I mixed the dough. Chilling the dough before assembly makes it much, much easier to work with. I wouldn't recommend organic or natural peanut butter. These tend to be more "liquid-y" than regular brands, and to make up for it, you have to add more flour, which messes with not only the quantity, but also the flavor.

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EL

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Reviewed: Aug. 7, 2009

I made these twice now and they are very good, but they are time consuming to make. Assembly is the slightly tricky part. To form the cookie I took a small amount of dough and flattened it in my palm. If its too sticky, add more flour. If the flattened disc is bigger than your palm the finished cookie will be too big. Drop the chilled filling in the middle and fold over and crimp. Place the crimped side down and don't forget to flatten the cookie on the baking sheet just a bit.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Jul. 28, 2009

These are amazingly good, and despite other reviews, I found them really easy to make and not too time-consuming. I didn't flour my hands when rolling the balls, but I did work quickly, as the butter in the dough will soften from the heat of your hands, making it a bit sticky. I used Hershey's Special Dark Chocolate cocoa powder and found the chocolate flavor to be just right. They're pretty hardy cookies--although I think I made mine a litte bigger than the suggested size in the recipe. I baked mine for 8 minutes, and they came out soft and moist.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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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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