Reviewed: Aug. 20, 2006

Great cookies! I added milk chocolate chips and it turned out great, will make again, thanks again for the great recipe

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Reviewed: Aug. 18, 2006

WOW! Amazing. My whole family agrees that these were the best PB cookies they had ever had. I refrigerated the dough for an hour, then put them on cookie sheets and made the marks on them with a fork. Popped them in the freezer on their cookie sheet for 5 mins, baked for 8 mins and they were PERFECT. yum yum!

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RunninGirl

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Reviewed: Aug. 16, 2006

These turned out excellent and were extremely easy to make! I used other reviewers suggestions and after putting them on the cookie sheet and pressed with the fork I put it in the freezer for 5 minutes. They turned out beautiful! Mine were ready in 9 minutes top!

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AVAMARIE

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 8, 2006

this is THE pb cookie recipe for me ... i love it! it tastes just the way a peanut butter cookie should :) if you want them to stay soft, freeze or refrigerate your dough before baking (and i mean, once they're on the sheets, not before shaping them. just pop them into the freezer for about 5 minutes and then into the oven to bake.) they stay really soft that way (as long as you don't overbake!) if you like 'em crispy (like i do!), don't do that step. anyway, great cookies! last time i put reese's pieces and it added a nice chocolate touch without being overpowering. also, it makes like 28-30 normal sized cookies (48 would be little bite-sized guys!) Enjoy!

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 23, 2006

Fantastic! I used half butter and half margarine, ommitted the baking soda, added some chocolate/peanut butter chips. Do not overbake them! 8 minutes in the oven and a couple minutes on the pan to cool produced a cookie that I was so proud of!

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 22, 2006

My cookies were neither soft nor chewy (well, right out of the oven they were but as soon as they cooled down it was crunch-city). I also stored them in an airtight container. The flavor was standard - nothing amazing. The finished cookie did taste better than the dough itself, however.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 20, 2006

The cookies had an incredible flavor. I put the dough in the fridge for about 20 minutes to make sure the cookies didn't flatten out during baking, and they came out puffy and chewy and just perfect. Thank you!

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VIOLETSIVA

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Jul. 17, 2006

Very tasty cookie. They were nice and soft, and a little chewy. Good with a tall glass of milk :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 21, 2006

These cookies were wonderful. They went like hotcakes!!! I added a little more peanut butter. I just dropped them on the cookie sheet and they came out nice and plump....awesome recipe!!!

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TAMMYJO481

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Reviewed: Jun. 12, 2006

Very good! I baked them for 9 mins exactly.. I did make them bigger hoping they did not flatten out - but no such luck.. Instead - right when they came out of the oven i used two spatulas to square the cookies and sort of squish them so they'd be a bit thicker.. And they turned out like Cookies by George cookies!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: May 31, 2006

Really yummy. Crispy and soft at the same time. I used a small melon baller to scoop the dough and it made 30 cookies for me.

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kelleyeliz

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Reviewed: May 8, 2006

These were pretty good flavor-wise, but they spread a lot while baking and they didn't stay soft after they cooled. I was hoping for a softer cookie - thanks for the recipe, though!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 1, 2006

Crispy on the outside, chewy on the inside. Very delicious without an overpowering peanut flavor. They did turn out a little flat, but I didn't mind after I tasted them! I baked them 10 minutes.

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LISARJENNINGS

Cooking Level: Expert

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Reviewed: Apr. 25, 2006

These cookies are very good! I followed the recipe exactly. I baked the cookies for 10 mins. The cookies are very light and crisp yet moist and not overly peanut buttery. Will make again!

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Jennifer Namia

Cooking Level: Expert

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Reviewed: Apr. 25, 2006

Linda, I made these last evening and got 3 dozen. They are fantastic. I followed to the letter and just used a teaspoon to place dough on cookie sheet and used a fork dipped in sugar to mark the tops. A winner for sure.

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ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

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Reviewed: Apr. 22, 2006

Not to bad...for my last 12 cookies I added more peanut butter and didn't let them cook as long. They turned out a lot better.

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Kara

Cooking Level: Beginning

Home Town: Kansas City, Missouri, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 12, 2006

Great cookies! Cooked for 8 min in the oven then let sit on hot cookie sheet for a couple min, turned out perfect...thanks for sharing!!

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CHRISTI

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Reviewed: Apr. 12, 2006

soft chewy and delicious! did turn out flatter than I expected, but were still great! Maybe will try without the baking soda next.

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LORIWIK

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 6, 2006

The cookies were very moist, yet slightly crispy on the outside. Very good. I did not mash them as flat as the picture and they were nice and plump. I added some cinnamon in my sugar on the last batch that went into the oven and it tasted very much like a snickerdoodle, quite good actually! Will make again.

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CYNDI9

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Reviewed: Mar. 28, 2006

This recipe is both easy and delicious. My 4-year-old was able to help at every step and he loves the results. I'm not sure what's up with the measurements, but I used a one inch scooper and doubled the recipe. We only made 40 with a double recipe.

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tsuchecki

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Peanut Butter Cookies IV

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