The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 17, 2009
My roommates can't get enough of these. I add the extra 2 TBL spoons of flour, bake for 7 minutes per batch. My best finished product starts as a ball just under the size of a golf ball, rolled and then pressed to about 1/4" thick on the pan. They spread when they bake to about 1 1/2" their starting size. I also take 3 Skor bars, freeze them and then shatter them with a butter knife handle and mix in with the chocolate chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 2, 2009
These are excellent! I like that they are healthy and low calorie. I got 24 huge cookies out of this recipe. Add 2 minutes bake time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 1, 2009
Very good recipe! I used whole wheat flour, cane sugar and dark chocolate chips and it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 16, 2009
This is a delicious recipe for peanut butter and chocolate lovers. The cookies are a little on the soft side but sooo peanut buttery that it is acceptable. We will be glad to make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 27, 2009
Very good cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 9, 2009
This turned out perfect for me! Nice and chewy with a slight crispy bite to them...couldn't get my boyfriend to stop eating them. This was exactly what I was looking for...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 25, 2009
Very good taste & texture. They are very soft when you first take them out of the oven and almost impossible to move without breaking. The trick is to follow the instructions and let them cool on the cookie sheet for a few minutes before transferring to a wire rack. A thin metal spatula also helps to slide under the cookies. They firm up nicely as they cool. Recipe does not make a big batch.
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Cooking Level: Expert

Living In: Menifee, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 12, 2009
These cookies were VERY good. At first I was not sure if they were going to harden, so I cooked them for about 9 minutes and took them out to sit and they turned out incredible. They are chewy, soft, and the chocolate chips really put a good taste with the peanut butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 31, 2008
I like this recipe because I love to bake cookies and it is my favorite kind but do not use vanilla extract and use plain old vanilla, It is a good recipe and you should definatley try it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
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Reviewed: Nov. 30, 2008
Oooooh....yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 2, 2007
I followed the directions and added the additional 2 tablespoons of flour. I used parchment paper to bake ontop of the cookie sheets, and the cookies turnout great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 23, 2007
These were sooo excellent. I traded out the 1.5 cups of chocolate chips for 1/2 cup choc chips, 1/2 cup white choc chips and 1/2 cup of raisins. Excellent. This recipe is slightly lower in sugar than some of the others but it was excellent. Took slightly longer than the 5-10 mins to cook though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 18, 2007
I thought that this recipe was delicious. I did, however, use less peanut butter and added a large spoon or two of Nutella. I also added a little more flour so the cookies stayed cookie shaped a little better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 8, 2006
not overcooking these cookies is a MUST. the dough is so sweet and nutty and delicious - and baking them for only 5 minutes solidifies them enough to pick them up - but they are still so chewy and delicious! AWESOME! I bet adding bits of these cookies to ice cream would put them over the top.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 6, 2006
So I tried these with an open mind. And I learned what happens when you try to make cookies healthy. First sheet I cooked exactly according to recipe, on a silpat liner. Mmm, raw peanut butter. Pass. Next, I added another 1/2 tsp of baking soda, and a teaspoon of baking powder. Also cooked for 8 minutes. They rose to look like cookies, and they taste really good. Not the best I've ever had, but it's hard to hate a cookie.
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Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 11, 2006
These are the best peanut butter cookies I have ever made, eaten, or experienced. Be careful about overcooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 7, 2006
Wow! These cookies are amazing! I made them this afternoon and i cant even tell they arent from a package in the store! The only difference was i used stick margarine and i also cooked each batch for about 11 minutes. My husband has been raving about them all night! Will deffinately make these again!
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Cooking Level: Intermediate

Living In: Clemson, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 22, 2006
These turned out great!! Moist and flakey and peanut buttery. Best PB cookies I have ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 1, 2006
I made these cookies with my 3-year-old daughter. They were easy to make, and we all love them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 31, 2005
I altered the recipe so I could use regular peanut butter, I also used about half what the recipe calls for. I also had to bake the cookies almost twice as long as what's called for. However, the cookies come out fantastic, even hours after they've been baked they are still moist and not dry like most peanut butter cookies I've had.
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