Reviewed: May 6, 2006

Fantastic! I had a peanut butter cookie recipe that I loved and always used, but I decided to try something new! I am so glad I did!! These are excellent cookies. I followed other reviews and added around an extra 1/2 cup peanut butter. I used Reese's brand. Try these, you will love them!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KARAZY91

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2006

Mmmm, tasty! I didn't have any butter or shortening on hand, so I used margarine instead. I also added an extra 1/2 cup of peanut butter and rolled the cookies in sugar before baking. The cookies didn't really spread (probably because I used margarine), but I actually liked the crispiness of the ridges. In addition, I used natural creamy peanut butter, which doesn't have any sugar in it (unlike Jif and Skippy), so I would recommend natural PB if you prefer a cookie that isn't too sweet. I think next time I'll try crunchy peanut butter for a little extra oomph. :) By the way, I posted a photo of the finished product in case anyone's curious.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

jobearie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2006

These are FABULOUS!!! I had to use all butter (no shortning in the house) and they were just to die for! I was concerned after 9 minutes of baking because they looked so light - however, I pulled them out after 10 minutes (I live in the mountains and therefore my high altitude definately changes some recipes) because the recipe cautioned against overbaking. They look lighter in color than I am used to, but taste Oh-So-Much better than I am used to, as well. After the first batch came out, I stuck some chunks of milk chocolate on top of each cookie in the second batch; these were also yummy! I have frozen some of the dough in little balls just so that I will have these on hand for unexpected company ... and with the best of the fishing season just starting, we get alot of 'drop in' friends. Thanks so much, Mrs. Sigg - I'm going to make these again and again, and will watch for more of your wonderful recipes!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen Pauline

Cooking Level: Intermediate

Living In: Helena, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2006

This recipe is really yummy. Just make sure that you got the temperature right and not overbake it otherwise it gets too chewy inside. I lowered the amount of sugar to 1/2 C white sugar and 1/2 C brown sugar and it still came out good. JIF creamy peanut butter will be great for it too. Thanks Mrs Sigg!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2006

Delicious cookies! I flatten them out with a fork and baked for 8 minutes, turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KHIKLET

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2006

Great cookie. Better than 2 other recipes I tried: Peanut Butter Cookie IV and Classic Peanut Butter Cookie.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2006

These are the absolute best peanut butter cookies I have ever had. This is the ONLY recipe for peanut butter cookies I will use from now on! Thanks so much!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amelia

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2006

These are even better when you add Toll House peanut butter/chocolate swirl chips to them. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SURFWEIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2006

look no further. this is the one! I was looking for a soft cookie and this is great. We just loved them. just the right size too! not to flat or thin. I used peter pan pb and they came out great not crumbly or anything! super recipe Mrs. Sigg!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa Givens

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2006

I used 1 cup of margarine, more like 1½ cups of crunchy peanut butter, and lowered my oven to 350 (the first batch had somewhat dark bottoms, but were still tasty). It made just over six dozen cookies for me. These were REALLY good (and very similar to my normal PB cookie recipe)... With the crunchy peanut butter, they tasted very much like the packaged Dad's Peanut Butter cookies, if you have ever had the pleasure of trying them. Thanks, Beth!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2006

These cookies were great! (I used shortening instead of the butter flavored) The cookies were very tasty, wonderful texture and easy to make. I will absolutely make them again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ConnieLynnC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2006

These turned out really well. Used the extra 1/2 cup peanut butter suggested by other reviews. My family loved them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

REBSTOCKWELL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2006

Really good PB cookies! I halved the recipe, using all butter out of necessity. Used half creamy PB and half crunchy PB then stirred in 3 bags of M&Ms left over from a school candy sale. Rolled into 2" balls using about 1/4C dough, then flattened slightly with a drinking glass. Baking the cookies for 9 minutes produced a crunchy edge and soft middle ~ yum. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicolette

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2006

These cookies are wonderful.Didn't change a thing.You dont need too.Beth,I love all your recipes.Do you have any more dessert/cookie recipes?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luv2cook2

Home Town: Carlisle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2006

Excellent recipe. My husband pronounced them "perfect". I used unsalted butter and butter flavored Crisco, & Jiff brand creamy peanut butter. I baked 1/2 of the cookies on a parchment lined baking sheet for 8 minutes. They were crispy on the edges and soft in the middle. The batch I baked in this manner for 9 minutes burned. :( The other 1/2 of the batch were baked on a baking stone and took about 8 1/2 to 9 minutes to bake and were softer without the crispy edges. Thank Beth! This will be my new pb cookie recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2006

Very yummy soft cookies. Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maxinohio

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Johnstown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2006

Great cookies ! I only had 1/4 c (1 stick) of butter, so I substituted butter flavor Crisco. I also used 1 1/2 cups of crunchy peanutbutter for a more "peanutty" taste. Keep these in a ziploc bag with a piece of bread or two and they'll stay soft.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ECHO1272

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2006

Amazing. This is oen the of the best peanut butter cookie recipes I have ever tried. They were gone in minutes. Definitely try this one.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ShannonSmith

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2006

Fabulous flavor! My husbands co worker said he wasn't much of a cookie eater...but he ate lots of these cookies. Thanks for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IROQUOIS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2006

Yummy - smooth, rich. I halved the recipe, used butter and no crisco, skippy natural. I guess I like the heartier chunkier pb cookies like the ones at whole foods - these were very good though if you like the smoother cookies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ann

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Mrs. Sigg's Peanut Butter Cookies

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!