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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Kendra

Cooking Level: Intermediate

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Reviewed: May 21, 2009

I follwed the exact recipe and I still do not understand how people rate the recipe when they change it when they make it ? Anyway, I follwed the ingredient I did refrigerate for a few hour. I also forgot I used Fresh Ground Peanut butter so when I tried my first test cookie my sons face was priceless when he ate it. So I save it by rolling the peanut butter balls in sugar befor wrapping them, then I rolled the whole ball in sugar before smashing with glass bottom. EVERYONE LOVED THEM!!! I also made about 50 cookies in my batch.

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MISSBEAR2U

Cooking Level: Expert

Home Town: Margate, Florida, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: May 18, 2009

these cookies taste good but are a pain in the butt to make. i would recommend putting the cookie dough in the freezer for a bit so it is easier to work with. other then the assembly, they taste pretty good!

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freefallen124

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Reviewed: May 17, 2009

I did not need to change the recipe at all. The chocolate dough was plenty moist. I used my stand mixer to combine the ingredients--maybe that made the difference.

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Jerry66

Cooking Level: Intermediate

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Reviewed: May 16, 2009

I'm coming to this recipe's defense! Sure they take a little extra time than a normal cookie recipe, but the finished product is worth it. I made the filling first and cut it into thirds. Then I took each third and divided it into ten small balls, and refrigerated while I made the cookie part. I used about 2T of milk because like everyone else has said, they're too dry without it. I also found no need to flour my hands when forming the dough. Finally, when you smash the cookie down with the sugared glass, don't press down too firmly, because you won't get that pretty round shape. Yum and thanks for the recipe.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 16, 2009

These are AMAZING!! I put the peanut butter filling in the freezer for about 10 minutes before assembling the cookies, and had no problems. I also added about a tbsp of rice milk to make the chocolate dough to make it more moist. I baked them for only 6 minutes, and they were perfect!!!

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