Reviewed: Feb. 9, 2012

Best peanut butter cookies I've ever had!

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Reviewer:

Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

Reviewed: Aug. 22, 2011

These are a bit drier than I expected them to be. It could've benefited with a few tablespoons of milk. If you read the Crisco container it actually says to add it when substituting butter in a recipe. Good flavor though.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Apr. 3, 2011

These are our favorite cookies ever.

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Reviewer:

Inga

Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

Reviewed: Mar. 1, 2011

So I made these exactly as written, 1" balls, flattened w/ fork, baked for 10 mins...they are still dry and crumby

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Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 27, 2011

This is really an outstanding cookie. The only reason I gave it 4 stars instead of 5 is because the cookie is a crispy cookie and I like my cookies chewy. The flavor was very peanut-buttery. I used chunky peanut butter instead of adding peanuts and added white chocolate chips. My husband said they were the best peanut butter cookie he had ever had. The whole batch was gone in 2 days. Thanks so much! Will be printing this out for the cookbook with all my favorites. Makes it a little easier to grab. :)

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Reviewer:

steph7271

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bella Vista, Arkansas, USA

Reviewed: Feb. 19, 2011

Best cookies I have had in a long time. Not as dry as other recipes.

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Reviewer:

Claudette from Quebec, Canada

Cooking Level: Expert

Living In: Drummondville, Quebec, Canada

Reviewed: Feb. 6, 2011

Absolutely delightful and beautiful cookies...I had a few setbacks while making them though...no butter-flavored shortning so I subbed in butter. No vanilla extract so I used 1 teaspoon of Almond extract and one teaspoon of water (because I hate Almond extract). I also had no normal peanut butter, instead I used Honey Crunchy peanut butter (with honey already in it). In the end, they turned out great anyway. I will definitely use this recipe again.

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Reviewer:

aspiringchef

Cooking Level: Expert

Living In: Markleville, Indiana, USA

Reviewed: Feb. 1, 2011

This is the PERFECT peanut butter cookie! Wow. I did use butter instead of shortening and they were fine. I wasn't sure what to think after reading the reviews about runny/flat cookies... Mine stood up beautifully! Thick, chewy, peanut buttery perfection!

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Reviewer:

confectionary concoctions

Cooking Level: Expert

Reviewed: Jan. 29, 2011

I didn't follow this recipe exactly; we only had butter, not shortening, and we didn't have peanuts so I left those out. I doubled the recipe and baked at 335 (that's as hot as my crappy propane fired oven will get.) I was a little disappointed that my cookies didn't turn out with the pretty criss cross pattern on top; they flattened considerably. Perhaps this was caused by the substitution of the butter for shortening. So my review is based on the flavor. This is a fantastic cookie! I love peanut butter cookies and have tried many recipes, and this one is top notch. I will use this recipe again, making sure I have the exact ingredients on hand to see if I can get them to hold their shape. Thanks! Yum!

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Reviewer:

choppychick

Reviewed: Jan. 27, 2011

I am not sure what I did wrong.. I think I am just not at all good at baking, haha. But the cookies, after being put in the oven, melted out and into each other, and off the sides of the pan. I managed to rescue most of them, and even though they look weird and really made my oven a mess, they STILL taste really good. So that rules.

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