Reviewed: Jan. 25, 2007

This turned out to be a really great cookie! I followed the recipe, but i did add alittle more PB like others had advised about 3/4 cup total. I also cooked them at about 350 which browned the tops and bottoms lightly and left the centers still chewy! The best PB cookies i have ever made, thanks for the recipe!

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Marybeth

Cooking Level: Intermediate

Home Town: Ocean City, Maryland, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 20, 2007

I used 3/4 cups of white flour and 1/2 cup of whole wheat flour, and the flattening didn't seem to be a big problem at all -- in fact, they came out quite rounded. However, my first batch came out burnt on the bottom and set off the smoke detector! For the second batch, I flattened with a fork to the desired thickness, and I reduced the temperature to 325 degrees and baked for 9-10 minutes, and they came out much better. I also stirred in about a 1/4 cup of semi-sweet chocolate chips in the second batch and it kept it more moist. As the cookies cooled, they did get rather dry. A good starter recipe, but needed modifications.

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patreesha

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Reviewed: Dec. 19, 2006

Very Delicious! I decided to make these last minute so I was unable to chill the dough overnight. Instead, I stuck it in the freezer for 30 minutes and it worked just fine. I would highly recommend using parchment paper when baking the cookies. I also decided not to flatten them, and to add a hershey kiss to them upon taking them out of the oven. If you want to do this, you will need to bake the cookies slightly longer. I put the hershey kisses in the fridge for 10 minutes while the cookies were baking so they didn't melt when I added them to the freshly baked cookies. Overall a great recipe!

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Gina

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Coconut Creek, Florida, USA

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Reviewed: Jul. 25, 2006

Very dry.

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SHARWICK

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Reviewed: Jul. 5, 2006

I tried these, and they were absolutely wonderful! I've been telling everyone about the recipe! Yum!

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paprheart06

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Reviewed: Oct. 26, 2005

More like 3 1/2 stars as I had to make a decent amount of adjustments. For one this recipe used far too little peanut butter! I used the called for amount and tasted the batter and barely tasted the PB. I ended up having to add 2 cups worth for a real peanuty flavor. I added 1/4 cup cane sugar and 1 cup brown. I use energy egg re-placer instead of egg as I never see it necessary to make s baked good dairy if it doesn't need to be. I skipped the butter as it's unnecessary since the peanut oil subs for the purpose of the butter and I used about 1 cup of water. I added peanut butter chips too. Didn't bother cooling the batter as it was clear it was the perfect consistency so don't waste your time fridging overnight! Who wants to wait for that?! As always I baked one cookie to make sure it was the right texture. These need to be formed (what I call holding hand cookies) as you cannot just roll the batter into a ball and place on the sheet & expect them to mold themselves in the shape of a cookie. You must roll the batter in a pretty large golf ball sized ball and then flatten. About 5 min into the baking process I make fork indents in the centers. I also made some w/ chocolate chips. Came out moist (help of the water) semi0chewy and not dry at all. Will make again based on my adjustments.

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veggigoddess

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Reviewed: Jul. 18, 2005

I quadrupled this recipe and substituted with butter and regular peanut butter. Cookies were delicious but were on the flat side. Otherwise, great.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: May 8, 2005

I think these cookies were yummy! My husband and toddler agrees as well! I did use margrine, but only because that was all I had. I use regular Peter Pan Peanut Butter (it's wicked peanutty) and gave it an extra scoop!!! Dashed some Cinnimon in there for my own lil kick, rolled them up, threw them in a bowl of sugar and they turned out very well!!! Not flat at all! I used a stone, turned the temp to 340*, and baked an extra 10 minutes or sooo. Still chewy on the inside!!!!

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CHELSEYF

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Reviewed: Sep. 10, 2004

I didn't use the low fat recipe. I refridgerated the dough for about 10 minutes, and cooked right away! they turned out fantastic! My family loved them! I'll definitely use this recipe again! Thanks!

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KATUNA_2000

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Reviewed: Aug. 20, 2004

These are chewy, but not what I was looking for. I agree with another review that said they were gooey. I popped them in for longer, but they were still gooey. They flattened out a bit too flat for my liking too. :( Not a bad tasting cookie. Just not what I was looking for. I'd rate it lower because I'm disappointed, but in all fairness they are chewy. Even once completely cooled, they were falling apart they were so "chewy".

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SMNOEL

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Reviewed: Apr. 26, 2004

Great! I have never mastered peanut butter cookies, they are always too hard or too soft. These were just right!

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Kelly

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Reviewed: Jan. 19, 2004

These cookies turned out thin and crisp for me. I followed the recipe exact. I tried baking 7 min.- too gooey. I will try again, these just weren't the cookie I was looking for.

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HAPPYROCK

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Reviewed: Jan. 9, 2004

These are great cookies!! The only thing I would recommend is changing the cooking temperature to 325 degrees F and 8-9 minutes. My first batch burnt in 6 min with the 375 temperature.

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MOJO41

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Reviewed: Dec. 27, 2003

This recipe has become a family favorite. I prefer to use regular peanut butter and softened butter instead of reduced fat peanut butter and margarine for a richer taste. Also I find that letting the dough set in the refrigerator for a few hours really allows them to bake up quite well. I'm not a fan of peanut butter, but I absolutely love this recipe!

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CARMEL0629

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 16, 2003

What a great recipe! I didn't use reduced fat anything, and I didn't worry about the criss cross marks, instead I shaped the balls into buscuit shapes, about 1 1/2" diameter and they cooked beautifully! My husband and I agree, very, very good - very moist and chewy! THANK YOU!!!

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VALYNN

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Reviewed: Aug. 25, 2002

This is the best peanut butter cookie recipe I've found yet! I rolled them out into bigger balls, refrained from flattening them, then pressed a Hershey's kiss into the middle of each one as soon as they came out of the oven. I sent some to work with my husband, and all the guys requested that I send in more. The dough keeps well in the fridge for a few days, so all you have to do is pull it out and bake it for fresh cookies. Much better than the crunchy cookie recipes I've run across.

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SHELAGH420

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 10, 2001

I love them, my husband loves them, my friends love them, and my students love them! I make them at least once every two weeks. They are soooo easy and inexpensive to make.

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SHONTIA

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Reviewed: Sep. 27, 2000

I've tried alot of recipes for peanut butter cookies and this one is by far the absolute best. Just ask my five kids!

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~CHANDRA~

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Moist and Chewy Peanut Butter Cookies

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