Reviewed: Jul. 20, 2011

This recipe worked out perfectly for me! My husband LOVES these cookis. Thank you for sharing!

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1 user found this review helpful

Reviewer:

sanae_ys

Reviewed: Feb. 27, 2011

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2 users found this review helpful

Reviewer:

bluheelr

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

Reviewed: Feb. 21, 2011

The best ! Just what I was looking for ! Thanks !

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5 users found this review helpful

Reviewer:

Catherina

Reviewed: Jan. 18, 2011

Tuned out very good. I omitted the water and added vanilla. I didn't think it tasted very peanut buttery. It didn't "melt in my mouth". I had to chew. In any case, it is a good cookie.

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6 users found this review helpful

Reviewer:

JoyceT

Cooking Level: Expert

Reviewed: Jan. 10, 2011

These were really good, my hubby loves peanut butter cookies of any kind and he really loved these. I did cut the flower just a little to make them a bit crispier and less fluffy but other than that I stuck with the recipe. I made two batches and froze the rest.

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12 users found this review helpful

Reviewer:

GreeneyedGoddess

Cooking Level: Intermediate

Home Town: Yale, Oklahoma, USA

Living In: Rock Hill, South Carolina, USA

Reviewed: Dec. 13, 2010

Love this recipe! I also used margarine instead of shortening. Worked perfectly in my cookie press! Only reason I didn't rate it 5 is the cooking time (which also could be my oven) I would suggest doing a "test" cookie before cooking them all. I cooked mine for 7 minutes and they are perfect! Thanks for sharing!!

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4 users found this review helpful

Reviewer:

mom2jimsam

Reviewed: Aug. 10, 2010

I couldn't get these to work in my cookie press but they taste pretty good anyways. I took the suggestion of taking out the water and adding vanilla, which works. I also added about 1 tsp of cinnamon, which brings out the flavour. I ended up making blossom cookies (with Hershey's kisses in them), which came out well

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2 users found this review helpful

Reviewer:

freyja580

Reviewed: Feb. 28, 2010

This is a fantastic recipe for the cookie press, I switched shortening for butter since I prefer not to bake with shortening. I'm also glad I cut the recipe in half because using my press I was still able to get about 70 cookies out of it using different discs. Will definitely use this recipe again. I also recommend cutting the time down, I baked each batch between 5-8 minutes depending on the shape and size.

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2 users found this review helpful

Reviewer:

MegM

Cooking Level: Expert

Reviewed: Feb. 25, 2010

These cookies are soft and chewy. My husband thought something was missing. I compared other recipes and noticed most called for vanilla extract. I am going to add a few teaspoons next time. I decreased the baking temp to 350. Just don't like to bake anything at 375 seems to hot in my oven. 12 minutes is too long of a baking temp unless you make really really big cookies. I made walnut sized balls baked them about 8-9 min let them sit on the cookie sheet a few min and they are perfect. I also got between 5-6 dozen compared to the 3 dozen the recipe says it makes so I must have made mine alot smaller.

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2 users found this review helpful

Reviewer:

amanda

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Twinsburg, Ohio, USA

Reviewed: Dec. 30, 2009

I never would have thought of doing peanut butter cookies in my press - but these were so easy and so yummy! I did follow suggestions from other reviewers of using margarine instead of shortening. And I changed the baking time/temp to 325 for 10 minutes.

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2 users found this review helpful