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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foodnetwork_lover

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Reviewed: Jan. 20, 2008

Good cookie, a little too sweet!

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sarah cole

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Reviewed: Jan. 10, 2008

OMG!!! I added white chocolate chips to this recipe and they were the best tasting cookies I have ever eaten in my entire life!!! well, I could be stretching it a little...or am I???

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Blossom

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Reviewed: Dec. 30, 2007

I love this recipe for peanut butter cookies, so does my GreatGrandpa and my dad! I tried using margrine instead of butter and they were okay, butter is the best way to go though if you want to make mouths water for more!

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RedMnm36

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Reviewed: Dec. 18, 2007

Ok, I am angry. I wanted desert. It was cold outside. I didn't want to go out so I made something. This. And it was good. Now I know that I can bake, I am going to get fat. Seriously - really good cookies and I don't even like peanut butter. It was just the only thing in the house that could be turned into a cookie (my husband likes it). PS: I didn't roll them in sugar - I ran out, but I did sprinkle a little confectioner's sugar on top once they were done. Pretty.

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JCL

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Loved this recipe. They looked and tasted great. Except for the first batch, which I cooked for 11 minutes and came out too crunchy and brown. I cooked the rest for only 9 minutes, though, and they came out perfect- crunchy on the outside, soft and chewy on the inside.

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Stoodle

Cooking Level: Beginning

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Reviewed: Nov. 11, 2007

These are by far my favorite Peanut Butter cookies. I use a counter top mixer to combine ingredients until they are stiff and then use a large melon baller to scoop them out on cookie sheets. This gives the cookies a crispy outside and soft gooey inside. I cook them for 8 minutes as well.

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A. Crookston

Cooking Level: Expert

Living In: Canal Fulton, Ohio, USA

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Reviewed: Nov. 4, 2007

Wow, I had never seen a peanut butter cookie recipe like this before - hardly any flour in it! It turned out well, with a very dense texture. Not exactly the same effect as the traditional peanut butter cookie recipe, so if that's what you're going for this is not a good recipe. But if you don't mind branching out a bit, it was tasty!

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SunflowerMom

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Reviewed: Oct. 23, 2007

These are very good. Thanks

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Renee S

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

People think I'm a genius because of these cookies. I use CRUNCHY natural peanut butter (Trader Joe's, but Vons is actually the best in this recipe.) I use unsalted butter and increase the salt to 1 tsp - use kosher salt if you can, it really makes a big difference, like sparkles of salt. Remember that salt enhances flavors (peanut butter flavor, in this case.) And DO NOT roll them in sugar. It does indeed make them way too sweet, and covers up the taste of the peanut butter.

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ECKY-BAY

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2007

WE DID NOT CARE FOR THE COOKIE AT ALL: THE KIDS WOULD NOT EAT THEM, HAD A DIFFERENT FLAVOR.

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GOING CRAZY

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Reviewed: Sep. 20, 2007

I'm trying it with some cocoa powder next time.

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Megan

Cooking Level: Intermediate

Home Town: Nimrod, Minnesota, USA

Living In: Ames, Iowa, USA

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Reviewed: Sep. 15, 2007

I had lost my recipe for these cookies. I think this is it because we loved them. They were soft and chewy.

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Dee

Cooking Level: Intermediate

Living In: Tecumseh, Michigan, USA

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Reviewed: Aug. 26, 2007

These were very good! I doubled the peanut butter, they had more of a peanut taste then! Thanks!

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Tara Holt

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Reviewed: Aug. 26, 2007

I used natural pb (no sugar added) and it was still too sweet for me and not enough peanut butter taste. I think next time I'd increase the pb and maybe use crunchy instead of smooth...

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Violetzee

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Aug. 23, 2007

These were great. They had a slight crisp on the outside, but the inside was soft and chewy. I cooked mine for about 10 minutes, and they were perfect. I had to put bread in the container to keep them soft, but they weren't crunchy. They definitely don't have a strong peanut taste, which was what I was looking for, but if your looking for a stronger peanut flavor I would add a little more peanut butter.

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