Reviewed: Dec. 19, 2006

What a great cookie! I used this recipe as my first cookie-press attempt...and it worked wonderfully! I did bake the cookies for only about 6 minutes and they turned out great. I plan on making this cookie for many years to come!

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abalke

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Reviewed: Nov. 20, 2006

This was my first time baking peanut butter cookies and was so glad my daughter loved it! I used butter instead of shortening, only 1 tbsp water and 2 cups of flour instead of 2 1/2.

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funfoodfan

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Reviewed: Nov. 12, 2006

The cookies are great. They are easy to make and great to eat. It is hard to stop at just one.

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Tonia MIchele

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Reviewed: Jan. 30, 2006

These would not go through my cookie press, which was really kind of frustrating. They did however make an impressive traditional cookie. pretty good!

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kat

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Reviewed: Nov. 22, 2005

Hard to press. Not really flavorful. Kind of dry, and I only cooked 8 minutes. Might be my fault. Won't make again. :(

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GOLDILAUX

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Reviewed: Nov. 18, 2005

YUMMY!!!!! This will now be my favorite peanut butter cookie recipe for life!! WOW!! Is all I can say!! Thanks!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 28, 2005

Yummy!

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MARY980

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Reviewed: Jun. 22, 2005

Peanut butter usually results in a hearty, chewy type of cookie. I doubted that this recipe could really be "melt in your mouth", and unfortunately, I was right. This is a flavorful cookie, but hardly the light-textured result that the recipe might lead you to believe.

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TUFFGUYINLA

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Reviewed: May 3, 2005

They really do melt in your mouth. Husband loves these cookies. I have made them a few times. They are great everytime very easy to make.. Only thing different I did was omit the water and added 2 teaspoons of vanilla.. Thanks for a great recipe!!!

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STARYSKIES34

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Reviewed: Apr. 24, 2005

The dough would not go through my cookie press, which is why this recipe gets a four. However, it did make some very tasty traditional peanut butter cookies!

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SCKORNDER

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Apr. 21, 2005

I followed this recipe exactly and then popped the dough in my cookie press. I took the advice of another reviewer and used the shapes that were more open because the cookies do spread. I made really cute butterflies, flowers, and cookies with a perfect opening in the center to hold a Hershey's kiss. The cookies are crunchy and delicious. I used honey roast peanut butter. I also only needed to bake them for 7-8 minutes. I'll be making these again!

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Mar. 25, 2005

Very Good recipe! My family (myself included) ate them all up in one day!! Sigh... Very Chewy and delicious!

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Mom2three

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Reviewed: Jan. 10, 2005

My family loved these cookies! The dough could not go through my cookie press so I added 2 tablespoons of vanilla, it still did not work so I made traditional peanut butter cookies and I added some peanut butter chips and chocolate chips to half of the dough. I was kind of frustrated but at the end I came out with an impressive cookie tray.

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amandag

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Reviewed: Dec. 24, 2004

awesome ! Easy to make !

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HWILSON1

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Reviewed: Sep. 14, 2004

great taste and easy to make .only problem was i ended up with 200 or more cookies.i used the cookie press

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ANG23

Cooking Level: Expert

Home Town: Orange Park, Florida, USA

Living In: Havelock, North Carolina, USA

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Reviewed: Aug. 13, 2004

These were so good! They really do melt in your mouth! I will definitely make these again!

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MARYT680

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Reviewed: May 12, 2004

These cookies were really easy to make. They had practical ingredients that you can find in your kitchen and the prep time was about 10 minutes. They also only took 8 minutes to bake- which is really fast. But the ending results were not as great as we thought they would be. There wasn't enough peanut butter in it and it needed more sugar. They tasted very plain and didn't have a lot of taste to them.

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Allie and Emily

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Reviewed: Mar. 8, 2004

I loved these! I like crisp peanut butter cookies and this was exactly what I was looking for. I added 3/4 bag of mini chocolate chips too!

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Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 22, 2004

Very good cookies, will definitely make them again. I found it best to use the bigger shapes on my cookie press because they spread a lot while baking (perfect for those flower/star shapes where the individual pieces don't touch when you first press the dough through, because when the dough spreads during baking they join together and look the nicest.)

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TAKESHEART

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Reviewed: Feb. 21, 2004

Made these almost as recipe stated (added 1 tsp vanilla). I kept the salt and the shortening (the shortening is probably responsible for the melt in your mouth quality and the salt is needed because of no butter). I also baked at 350 via convection oven and made giant cookies (about 2 doz) baking about 12 min golden on top starting to brown on edges. Yumm just what I wanted. I don't like chewy peanut butter cookies though if you baked them less they would be chewier. I had no problem with being too thin and did not use press. I just rolled 1.5 inch balls and pressed down to about 2 1/2-3" circle with my hand. Thanks everyone.

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COOKINMUM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Melt In Your Mouth Peanut Butter Cookies

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