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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Reviewed: Nov. 9, 2008

I just made these and they turned out great! I made a few alterations- I used about 2/3 cup peanut butter, added M&M's, baked them in a mini muffin pan, and put a dollop of chocolate frosting on each- too cute, and really tasty!

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abickman1

Cooking Level: Beginning

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 8, 2008

Wow. Totally wow. I'm used to peanut butter cookies being big crumbly things, but if taken out before 10 minutes, these are delightfully light and soft. My oven might be too hot, as the perfect batch came out at 7 minutes- after that they get more crispy-crunchy. We have unsweetened fresh-ground peanut butter, so we used a tablespoon or so extra sugar. We absolutely enjoyed it being dipped in sugar; it tastes quite like a sugar cookie. If that is too sweet for you, then I'd recommend that you take the advice of some and not dip them in sugar. Also, we just put all the ingredients in at once: lazy chef certified!

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Chris & Leela

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This is a really good recipe! I tried the first batch with the sugar on top & it was too sweet. The next batch I left off the sugar & they came out better. They were still slightly too sweet. In the future I will reduce the sugar a little more. `

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CJ

Cooking Level: Expert

Home Town: La Marque, Texas, USA

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Reviewed: Oct. 16, 2008

Fabulous... Breanna and I did not change a thing!

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outdoorsgirl

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

I added a half bag of Reese's Peanut Butter Chips to this recipe and deleted rolling the cookies in sugar. This was an awesome cookie! It was soft on the inside, crunchy on the outside, and had a great flavor!

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Shea

Cooking Level: Expert

Home Town: Eustace, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Sep. 3, 2008

This is the second time I have made this recipe. My husband loves it, says they are the best. I made them exactly as the recipe is. They have a rich, buttery flavor, so if you aren't a big fan of peanut butter, there is still a pretty good chance you will enjoy these with the rest of your family.

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Pam Y

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Reviewed: Aug. 26, 2008

Rich peanut buttery cookie. Very tasty. These melt in your mouth. They didn't roll well in the sugar though, it was easier to do them the traditional way of dipping the fork tines in the sugar. I got 34 cookies from this.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 22, 2008

I followed this recipe exactly and also got a crumbly dough. Into my Kitchenaid mixer bowl I added milk in a drizzle until dough formed a ball. Then I rolled in raw sugar for the first tray. They were good. The following trays I did not roll in sugar and they were perfect!

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Apr. 28, 2008

bart loves these crunchy

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alanna

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

Not too sweet and very peanut buttery. I can't keep enough of these in the jar. I added a quarter teaspoon of cinnamon; a family favorite spice and they are perfect!

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Frann R.

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Howard City, Michigan, USA

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Reviewed: Mar. 16, 2008

I decided to make these this weekend and had the intentions of taking them to work---however---they were sooooooo delicious they're not going to make it to the office. They turned out thin and slightly cruchy and thats just the way I love my peanut butter cookies. Thank you! I didn't do the sugar for decoration.

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KISERJM

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Reviewed: Feb. 20, 2008

I didn't have any white sugar and ended up using all brown. I also added 3/4 C. semi sweet chocolate chips because my husband is a chocolate monster, these came out a tiny bit too sweet for me, but the hubby gladly hoarded them! Baked up soft in 10 minutes, guessing it was the brown sugar that shaved a minute or two off the bake time. Thanks for such quick and easy recipe!

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 20, 2008

Perfect as is, even with Splenda!

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DevilFish

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Reviewed: Feb. 2, 2008

I like pb, but not pb cookies, but I absolutely loved these cookies! They are light and buttery with a great pb taste. I cooked them for 9 minutes and they cam out perfect. I'll have to take a picture next time I make them, these didn't last long enough!

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mia

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Reviewed: Jan. 27, 2008

Needed a recipe without baking powder, which is why I choose this one. Very sweet, but I love sweet so I found the cookies good. Definitely moist and soft. Would definitely make again!

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liz

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Reviewed: Jan. 23, 2008

Great recipe! I absolutely hate peanuts and peanut butter, but I wanted to make these cookies for my boyfriend (his favorite). I had one just now, fresh out of the oven - and WOW, they are delicious!!! I needed a recipe that didn't require baking powder (as many on the site do) - just fabulous!

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