Reviewed: Jun. 15, 2007

These cookies were delicious! I did change it a little by using less peanut butter chips (about 1.5 cups) and after the cookies had cooled, I melted some chocolate and paraffin wax in a double boiler and drizzled it on top. Everyone loved them!

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Sprouts!

Cooking Level: Intermediate

Home Town: Milton, Vermont, USA

Living In: South Burlington, Vermont, USA

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Reviewed: Mar. 10, 2007

These were god, but the peanut butter flavour wasn't intense enough even after I added 1/2 cup more. I also added 1/2 more flour and chocolate chips.

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Sharon

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 27, 2007

The batter was awfully hard to work with, dry and very crumbly. I would cut back on the flour a bit. Tasty though - my son loved them!

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Dianna

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

This recipe was horrible. The batter came out crumbly and hard to work with. After being baked, the cookies looked funny and didnt taste very good at all.

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Trisha

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Reviewed: Nov. 23, 2006

This cookie has a great texture, however it's lacking in taste in my opinion. I added choc. chips and peanuts... The batter was terrific, I ate most of it before baking. ***Also, please note!! DO NOT PUT WAX PAPER IN THE OVEN!!! This must have been a misprint! Use only parchment paper, as wax paper will burn!!

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nikki_85

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Reviewed: Sep. 25, 2006

These are absolutely delicious. I used semi-sweet chocolate chips instead of the peanut butter chips and they turned out wonderfully.

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elfinjenna

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Reviewed: Aug. 30, 2006

These are really good! I'm not a fan of pb cookies usually, but these are so much better than most. I think a key thing though, is the baking time. 15 minutes would have been way too long. Hard and crispy is not something I'm looking for when it comes to cookies. 9 minutes was pefect for me; the cookies are a great, soft and chewy texture. I also used about 1/4 cup choco chips because my bag of pb chips didn't make 2 cups. I enjoyed the chocolate chips in this; next time I might use half and half. I used trans-fat free pb chips (found in the natural foods aisle, I think the brand is Sunspire). I used half salted butter and only used a pinch of salt. Finally, I used half whole-wheat pastry flour and Adams natural pb.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

For me the perfect PB cookie. Intense PB. Was looking for a PB cookie with no hydrog oil (but using PB chips--hydrog in that though). Followed to a T. Came out perfect--not thick as stated in other reviews--just perfect. Thanks!!!

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SHELL49

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2006

Really good, tender and crumbly and slightly chewy. I used 1 C whole wheat pastry flour and mostly white flour with a little molasses, as I had run out of brown sugar. I split the batch and added peanut chips to one half and chocolate chips to the other.

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Jenifer

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Reviewed: Nov. 21, 2005

WONDERFUL! I haven't tasted a peanut butter cookie like this since I was a little girl. My whole entire family loved them...wonderful texture with just the right amount of sweetness and peanut taste. This is a definite keeper in our book and we will make it again and again.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 20, 2004

These were very good. I did refridgerate the dough for 2 hours before baking. This recipe is a keeper.

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BIMMERLIL

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 6, 2004

There's nothing old-fashioned about peanut butter chips! I found these to be too thick, not sweet enough. I used them for kiss cookies so the chocolate made them better.

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little_cinnamon

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 30, 2004

I use the "air-bake" cookie sheets and didn't need to use wax paper on them.

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LAURELP52

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 14, 2004

Excellent cookies. My dad complained they weren't sweet enough, but everyone else loved them. Recipe makes a ton of them.

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EUTERPE909

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Reviewed: Mar. 27, 2004

I have unsalted peanut butter, so I added twice as much salt and used salted butter. It made my cookies way too salty. Otherwise these cookies are great. I made these again without the added salt and still used salted butter, and they were sooooooo yummy.

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Ash

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Reviewed: Jun. 18, 2003

These are very rich and sweet cookies. I had some peanut butter chips my mom gave me when she was moving, and didn't know what to do with them. I am glad now that I found this recipe. Most of the tme my cookies tend to flatten out, but these retained their shape and are as good-looking as they are delicious. This is definately a good recipe for those who love their peanut butter.

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SYRENREI

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Reviewed: Jan. 15, 2001

This is an excellent cookie...after you add a bit more salt (peanut butter cookies need salt) and add another cup of peanut butter chips.

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SABRINATEE

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Reviewed: Apr. 19, 2000

These cookies were very thick. Good peanut butter flavor.

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AURA

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Old Fashioned Peanut Butter Cookies

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