Peanut Butter Cocoa Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 5, 2012
Very rich & chocolatey! The only thing that I would change would be to add more peanut butter. Next time I make these, I'll add 1-1/2 cups instead of just 1 cup. Other than that they are super delicious!
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Photo by Jacolyn
Reviewed: Aug. 8, 2012
These were pretty good. The cookie came out thick and chewy, but it was very very dense. The only changes I made were to use white chocolate chips and smooth peanut butter, since that was all I had in my pantry. People who don't like peanutbutter said they were good, but they were just too dense for my tastes. I garnished with raspberries for a bit of color...
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Photo by Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Fishkill, New York, USA
Reviewed: Sep. 14, 2012
These are simply delicious! They are soft and chewy, and addicting! I used a Hershey's Symphony milk chocolate bar chopped up in pieces instead of chocolate chips, it's a milkier chocolate which compliments the cookie a lot better than regular chocolate chips.
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Cooking Level: Intermediate

Living In: Colstrip, Montana, USA

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Reviewed: Oct. 28, 2012
Delicious! Great recipe, and used butter instead of shortening. My family loved them!
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Photo by Nan

Cooking Level: Expert

Home Town: Colchester, Vermont, USA
Reviewed: Jan. 5, 2013
I cut this recipe in half and used a half cup of regular Crisco shortening. I also used mini semi sweet chocolate chips. I baked these at 350* for eight minutes. The flavor of these are OUTSTANDING but they did not flatten out at all. These turned out more like drops. I most definitely will make these again but I would use half butter in place of some of the shortening.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Mar. 5, 2013
Ugh - the only redeeming thing in this recipe is they didn't stick to the cookie sheet
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