Reviewed: Dec. 30, 2008

Not bad, but a lot of work.

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Dec. 29, 2008

great flavor, but a bit dry...I don't know how to fix that. I followed the recipe to the letter, and only baked the cookies for 7min. I think I would bake them for even less time if I made them again. It's hard to say when every oven is different. Watch them carefully, and I am sure you will get a great cookie!

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atara522

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hollywood, California, USA

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Reviewed: Dec. 23, 2008

I came upon this while in the throws of a chocolate craving. Since I had all the ingredients already in my house I made them. Amazing! Been making them ever since.

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College Cook

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Reviewed: Dec. 16, 2008

These were so good. NOM NOM NOM!

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April in Texas

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Dec. 13, 2008

These cookies are a new tradition in our family the last three years......The best tasting treat ever! I can't ever make enough!

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scsallands

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Reviewed: Dec. 2, 2008

These are great! I did have to add a bit more milk to the chocolate dough--I'm not sure how much, probably a tablespoon or two--after it wasn't smoothly wrapping around the peanut butter balls. But after I remixed with the milk, it worked great! (The dough should be easily rolled and should not break apart when flattened.) I shipped these halfway across the country, and they arrived tasty and intact. As others have noticed, it does take a bit more work than a simple chocolate chip cookie, but not much more, and I think that now that I've made them once, the time difference will be negligible.

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HuskerGirl

Cooking Level: Beginning

Home Town: Geneva, Nebraska, USA

Living In: Ithaca, New York, USA

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Reviewed: Nov. 25, 2008

I only rated this a 3 star for a few reasons. First, I didn't think the chocolate cookie itself was all that outstanding. I think the devils food chocolate cake mix to make the cookies would taste much better. Also, first, I made 30 balls out of the filling dough. The balls were too big, but I didn't want to waste the filling dough... so of course, there wasn't enough cookie dough to cover all 30 balls. My suggestion is this: Cut the filling portion of this recipe in half... then make 30 balls out of that. Then make the cookie dough portion the same as what is called for. Then each ball should be able to be covered. Possibly double the cookie dough portion. I will have to try that to be sure. I am not sure I'll try this again though... It is more time consuming than most cookie recipes, but the outcome would have been worth it if it would have tasted a little better. I think if I do this again, I will use a devils food chocolate cake mix to make the chocolate cookie part, then just half the middle portion.

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Nov. 20, 2008

I made this recipe with my friend because we wanted to make cookies but didn't want to go to the store to get chocolate chips! The dough and the filling were very easy to make. We added about a teaspoon of half-and-half to the peanut butter filling though. We used the bottom of a wine glass to press them to about 1/2 inch thickness. Baked for exactly 6 mins and they were perfect! Very easy, quick, and delicious! We found the perfect recipe for using the ingredients in our kitchen without having to run to the store! We decided that we'll each bake them for our families at Christmas!!!!

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Elizabeth

Cooking Level: Beginning

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Reviewed: Nov. 20, 2008

As good as these cookies were... and they were GOOD!... I doubt I will be making them very often. It took me an hour and a half from start to finish, and my final product was approx. 25 cookies. I was a little disappointed at that. However, they were very good!

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Amy

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 5, 2008

My husband just made these for the first time. He loves to bake and said these were not nearly as difficult as other reviewers made them out to be. He followed the recipe exactly, made the pb balls smaller than I imagined them, and put them in the freezer for a few minutes. He didn't have any leftover. Perfect combination of sweet/salty, plenty moist, no cracks. He used Skippy Natural PB, so that might make a difference. The best thing about this recipe is that it uses ingredients that we always have on hand. No special shopping trip, woo hoo!

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lives2eat

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Reviewed: Oct. 28, 2008

Yum! The first batch I overbaked a little so they were dry, but were still tasty. The other batches were all delicious!!! Well worth the time it took to make.

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Anita

Living In: Burtonsville, Maryland, USA

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Reviewed: Oct. 14, 2008

The combination of chocolate & peanut butter is a BIG favorite with my family. These cookies are a bit more labor intensive but oh so worth it! Thanks for this post.

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luv2eat

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Reviewed: Oct. 11, 2008

these are so good! I do not think that I made the middles small enough. I ran out of the chocolate batter. But everyone loved them.

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MissLaura

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Reviewed: Oct. 8, 2008

Petty good nice for a change from just peanut butter or chocolate chip... Will make again... Thanks...

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mlshannon

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

These are soooo good. I followed the recipe exactly and had no problems. I had four peanut butter balls leftover, but that was because I used too much dough on a few cookies. It was not difficult to wrap the dough around the peanut butter ball, you just flatten the chocolate dough and then wrap it around the ball, it was super easy. I will definitely be keeping this recipe to make again. I took one to by husband when they came out of the oven and told him they taste like a baked Reese's Peanut Butter Cup. Thanks!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Oct. 4, 2008

Ok, so I have made these about 5 times now. The first few times, I found the chocolate dough to be a little dry and not very flavorful. Here is a summary of what I figured out to make the chocolate part moist, fudge, and just awesome: 1) Use brand name cocoa like hershey's, it will taste better; 2) Add 2 Tbsp sour cream to liquid mixture; 3) Add 1 extra egg (total of 2); 4) add 1/2 cup mini chocolate chips to chocolate dough. YUM!

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Carrie

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Reviewed: Sep. 15, 2008

This is a pretty darn good recipe, though I feel like the chocolate cookie part could be... more chocolatey.

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Christina R.

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Reviewed: Aug. 27, 2008

I have made these a few times, they are absolutely delicious. My family always bothers me to make them!

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SARAHBRASILE

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

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Reviewed: Jul. 25, 2008

I was disappointed with these cookies! I thought they would be amazing, and they do look neat when you split them in half. BUT I found the dough was very very dry and the filling was a bit dry too. Not only that I had so much leftover filling that I ended up throwing away cause I wasn't sure what to do with a peanut butter sugar mixture...

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 4, 2008

Make sure you read the directions--I skipped the part that said to flatten them and ended up with chocolate/pb lumps. But they were still good. Didn't quite taste like a reese's, but I am a pb lover so I'll make them again.

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