Reviewed: Nov. 16, 2009

these cookies are very good.

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LAKIEMOON

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Antioch, Tennessee, USA

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Reviewed: Nov. 13, 2009

I really like peanut butter cookies..but this is the BEST peanut butter cookie I've ever had!!! I followed the recipe and it is so easy to make.. thanks for sharing this recipe..

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pinkcupcake

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 6, 2009

These cookies are beautiful, with just the right amount of peanut butter flavor. I've made them plain, and with chocolate chips, which makes them even better. I also replaced the shortening with butter, and used a little less than called for. Delish!

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BBackus

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Reviewed: Nov. 6, 2009

I followed the recipe exactly and they turned out great! Once they've cooled the cookies are soft, but not so soft that they fall apart while you're eating it. Perfect! This will be the peanut butter cookie recipe I always use.

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LISAMARIE831

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Reviewed: Nov. 6, 2009

These were very tasty cookies, crispy around the edges and soft in the middle. The recipe make exactly 6 dozen 3 inch cookies. The dough was very soft, so I left them in the fridge overnight and baked them in the morning at 350 for 8 minutes. I find that 375 is a little too hot for cookies and they tend to burn. Very tasty. I also rolled them in sugar and then dipped my fork in sugar before I pressed it into each cookie. Very tasty.

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DARLINJACKIE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Oct. 17, 2009

These were very easy to make and turned out wonderfully. I did substitute another 1/2 cup butter, softened for the butter flavored shortening because I didn't have any. They were great. I cooked mine for 8.5 minutes per batch.

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elt

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

My favorite peanut butter cookies ever!!!

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Tricia

Home Town: Portland, Oregon, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 10, 2009

these are very good. I added and extra 1/2 cup of peanut butter.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 8, 2009

I finally found the BEST peanut butter cookie recipe. My picky husband who loves peanut butter cookies loves them and even I like them and I am not a big peanut butter cookie fan. I made the recipe exactly as written, however, I reduced the temp. to 325 and I baked for nearly 30 minutes. I should also add that I use my 1/4 c. measurung scoop to scoop out a ball of dough to make a larger cookie which comes out to 4 x 4 inches when baked, which is why I bake my cookies for a longer time. Everyone loves the larger cookies and I get many compliments on them! I only bake 3 or 4 at a time and freeze the remaining dough balls for another day when we want fresh cookies.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 7, 2009

Very good. The cookies were soft, but they did not have much of a peanut butter taste...I will keep looking.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 21, 2009

This recipe is great! I wasn't looking for something super fancy, just simple peanut butter cookies and these were perfect. They look beautiful, melt in your mouth, and have crispy edges.

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ORIARES

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Reviewed: Aug. 31, 2009

Delicious cookies...I did take the advise of someone else's review and I used all butter with an extra 1/2c of peanut butter and an extra 1/2c of flour. Very soft!!

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Stacy

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Reviewed: Aug. 5, 2009

These were a hit with my dad and with the kids. Stayed soft for a long time.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

yummy...i made these last night and the family loved them thanks so much for the recipe its a keeper:)UPDATE: I have made these a few times and they ALWAYS turn out perfect and never last very long!!

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Jun. 10, 2009

I don't like chewy cookies, so i use shortenings, instead of butter & shortening. For extra touch, i also added one teaspoon of ground cinnamon. Bake it in 160C for 20 mins. The cookies came out light, moist, and crunchy. This is definitely the perfect texture in peanut butter cookies for me! Many thanks for the recipe!

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bLissfull

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Reviewed: Jun. 9, 2009

I don't normally like or eat peanut butter cookies, but these certainly changed my mind about eating them now. They turned out great. Highly recommend this recipe

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: Jun. 8, 2009

Exactly what i was looking for! Chewy on the inside crisp around the edges! The key is to not overbake these. This is a keeper.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 16, 2009

tastes great.. I added a few peanut butter chips to increase the peanut butter flavor. Yum!

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Morgan

Cooking Level: Intermediate

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Reviewed: May 8, 2009

Awesome recipe....I changed nothing. Love the texture.

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jan

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 27, 2009

I halved the recipe and the "extra" half of egg caused the dough to be super wet, so I added 3/4 cups of quick oats. This made a great peanut butter oatmeal cookie. Super moist and yummy! Highly recommended.

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Courtney

Cooking Level: Expert

Living In: Washington, D.C., USA

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Mrs. Sigg's Peanut Butter Cookies

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