Reviewed: Nov. 8, 2009

These were excellent!!! I had to triple the recipe the second time I made them and they still only lasted 2 days! I will definitely be making these to add to the gift baskets of goodies I give as Christmas gifts.

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Linda Lou

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

This would probably be a five star if I were to follow the recipe to a tee without any tweaking. I personally like my cookies chewy so with the cookies already shaped, I put the cookies in the freezer for ten minutes before baking. The first sheet was cooked as directed - for ten minutes. They came out good but crispy. The second sheet (same batch), I put in for nine minutes and it was perfect. For those of you having problems with flat cookies, it is because you are using old baking soda. Fresh baking soda will make all the difference. You can tell if your baking soda is old by taking a little bit and adding it to water. If it fizzes right away and well, then it's good. If you don't get any fizz, then throw it out and get a fresh bottle.

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Rebecca

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 28, 2009

The Best PC ever!! I froze mine like the other reviewer suggested and I could easily eat the whole batch. I made these for my daughter who's sick with the flu and won't eat anything. However, she ate the whole cookie and rubbed her tummy when she was done and said "yummy mommy" Thank you Linda!!

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Christina

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Reviewed: Sep. 25, 2009

aside from the cooking time being a little over ( should have been 8-10 min) the cookie tasted delicous

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Christy

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Evans, Washington, USA

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Reviewed: Sep. 20, 2009

They are very good cookies. They are very flavorful also.

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coco bandicoot

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Reviewed: Aug. 31, 2009

I do not like peanut butter but wanted to try something different, and oh my god am I glad I did, these are to die for. Thank you

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Suzanne

Cooking Level: Intermediate

Living In: Montego Bay, Saint James, Jamaica

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Reviewed: Jul. 27, 2009

LOVED THESE COOKIES! I made them with butter flavored crisco instead of butter because I didn't want to wait for it to come to room temp. I also shortened the cooking time to 9 mins. They stayed soft and were almost gone within 24 hrs!

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Amy

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Jul. 10, 2009

Still in search for a great PB cookie recipe. This was not it.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Jun. 3, 2009

awesome cookies only thing i changed was adding an extra 1/4th cup of peanut butter

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Auheye

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Reviewed: Jun. 2, 2009

I followed the recipe except for the rolling in sugar. I rolled the dough into ball and baked the cookies in a small muffin pan which created a little concaved spot that was perfect for a teaspoon of grape or strawberry jelly. The people at work were overwhelmingly thrilled with them, Thanks!!

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rodinohio

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Reviewed: May 31, 2009

These cookies are very good - they come out soft and chewy. I didn't roll them in sugar and liked them better this way. If you're looking for an extra crunch, use crunchy peanut butter. This is not the most peanut-buttery tasting cookie ever, almost comes out like more of a sugar cookie, but delish nonetheless!

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linsjm

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Reviewed: May 24, 2009

This recipe is wonderful. Use a high quality peanut butter, and you'll get a high quality cookie. After 12 minutes in the oven, they'll appear soft/undercooked. But take them out of the oven and remove them from the cookie sheet (I used a baking stone). Then, after they set, they'll be perfect.

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: May 20, 2009

These were pretty tasty. Loved the buttery taste. Wish the consistency was a little better, but all in all, it was a winner.

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Vivalacious_1

Cooking Level: Intermediate

Home Town: Natchez, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 28, 2009

i've tried a few other recipes on this site looking for one that tasted like my grandmother's peanut butter cookies. my search has ended. these are outstanding and super easy to make.

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tosha phelps

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Reviewed: Mar. 10, 2009

I made these at high altitude and had to use tub margarine instead of butter. After about 10 minutes they were thin (about 1/8 inch) and easy to roll/fold (they didn't harden as they cooled, so no fancy cookie making with the soft ones). A few minutes more and they were crispy, but not burned.

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MoonMusic

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Reviewed: Jan. 16, 2009

I made this recipe exactly as listed and they were great! They have a nice consistancy and wonderful taste.

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carrieannb

Cooking Level: Intermediate

Living In: Lake Zurich, Illinois, USA

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Reviewed: Jan. 11, 2009

I made Peanut Butter and Jelly cookies, by adding a dab of jelly like a thumb print cookie. Very Good

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CMaine

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Reviewed: Jan. 3, 2009

Awesome these were not too sweet just right. I followed another cooks suggestion by puttting these in the freezer for a few minutes after I had them on the cookie sheet. This kept them soft, I also double my recipe and added a cup of semi-sweet chocolate chips.

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Granny Lou

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Reviewed: Dec. 30, 2008

I made these cookies for my boss because p.b. cookies are his fav. I had to make another batch to take to him cause my family would't stay away from them. I hope you enjoy thhem as much as we did!

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keenlim

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Deer Park, Washington, USA

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Reviewed: Dec. 15, 2008

Perfect cookie! Light PB Flavor... not too over powering. Dough softens fast, so keep cool in the ice box in between bathces or spoon drop (which I did for the last dozen of so) I used all white sugar because I was out of brown... tasted great. I also baked less time. About 7-8 minutes.

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Kivajo

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Peanut Butter Cookies IV

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