This recipe really did not turn out right for me. I cooked them for 6-7 minutes and they still kept burning. They also lacked flavor and were really fluffy like a muffin.

Delicious cookie recipe, these are soft and I followed with just the 1/2 c. peanut butter - and they came out tasting very "peanut-buttery" to me. The only adjustments I made were: I added 1/4 c. more flour in the recipe & cooked for 13 minutes on 350 (8-10 just wasn't long enough in my oven). GREAT cookies overall. *Also* - this recipe did not "Yield=36" as stated, it only made 26 total for me, & they weren't that big. Next time I will double the recipe.

After reading several other reviews I knew this recipe needed some extras. I added 1/4 c extra flour, 1/2 c extra peanut butter (I used natural peanut butter to reduce sweetness). I also decided to roll into balls for more uniform baking and do the "criss cross" sugar method with a fork prior to baking. I did not get 36 cookies. My recipe made about 24, 1 1/2" cookies. These cookies did come out soft and stayed that way. However, they did lack a good peanut butter flavor (that may have been due to my using the natural peanut butter).

I really liked how moist these were! I didn't have brown sugar so I tried this one. I used a full cup of peanut butter, added a 1/4 cup of flour and 1/3 of a cup of chocolate chips. They aren't lasting very long around here! Very Yummy.

Excellent recipe. I added the extra peanut butter, and I did JIF's honey sweetened peanut butter and wow. That was good.

I think it was okay also. I also did not have any brown sugar and that is why I choose this recipe. The cookies were very very soft. I had to cook them a little longer. I also like the way fork imprint looks on peanut butter cookies, so I also added that.

These were okay. I choose this recipe b/c I didn't have any brown sugar. I added more peanut butter/flour as some others suggested, but I think that made them a little greasy. They tasted good, but the texture wasn't right, and they were really fragile. I also had to bake them a lot longer, and my oven usually cooks faster.

this recipe is great i have a hard time keeping my husband out of the cookie jar.i can't wait to share them with my step-sons this week-end i'm sure they'll love them as well.i did make two alterations to them i added pecans and used crunchy peanut butter.

This is really a very nice, soft cookie. I usually make and like harder peanut butter cookies, but this was a good change. We did add about a 1/2 cup more flour though. And we put some nutella between 2 layers of the cookie dough, so it took a little longer to bake, but a lovely combination.

I find that this recipe lacks peanut butter flavour

If I hadnt read the reviews and adjusted accordingly (extra 1/2 c. PB, sprinkle cinammon, extra flour), they wouldntve come out as good as they did. Good and easy.

Great peanut butter cookies, made a few changes to the recipe. Very chewy and crumbly, but very good nonetheless. I added 1 Tablespoon of Cocoa, a sprinkle of cinamon, about a 1/4 cup more flour, 1/4 cup more peanut butter. It turned out great all the same, my only complaint is they had to be baked for a longer period of time, about 13 minutes for mine, at 350 F and my oven runs quite hot.

These cookies were very doughy and lacked flavor. I added 2x the peanut butter and it was a bit better.

Super Recipe! I made no changes to the recipe and had to make 2 batches to satify the family!!! They loved these cookies. This is a keeper

these are great "milk and cookie" cookies. i love almond butter so I used that instead of peanut butter and added just a tad more flour and they were wonderful!!