Reviewed: Nov. 25, 2009

Oh i forgot to add that i also put in about a tbs of sour cream, jus because my bro in law does it with his bunt cake!

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Reviewed: Sep. 15, 2009

My changes/additions: Extra 1/2c of pb and 1/3c flour (as suggested by other reviewers), half of medium sized bag of M&Ms, chocolate drizzle to finished cookie (for added pretty factor). Extra baking time to account for extra pb, 5 or so minutes per batch. Review: Even with the extra pb, there wasn't as much peanut flavor as I expected, but that might have just been from the chocolate addition. However they were still chewy and great in texture. My rounded spoonfuls only yielded 24 cookies, not the 36 as the site says. Next time I will have to make a double batch!

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MamaRis

Cooking Level: Expert

Living In: Chico, California, USA

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Reviewed: Sep. 9, 2009

Couldn't taste the peanut butter at all. This was not as I hoped it would be.

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

This recipe is O-K-A-Y. It may appeal to other types of taste buds, but not really my own. If you plan to make this recipe, consider the recommedations given by other reviewers for additions to the recipe. As it stands, the recipe doesn't have a long enough baking time and the flavor leaves a weird after taste; perhaps it is the egg? I followed this recipe exactly and pulled the cookies out after 10 minutes even though they didn't look done, because other reviewers encouraged pulling them out regardless. After cooling, the centers of my first batch were very mushy and uncooked. I accidentally left the second batch in for several minutes longer, and they turned out much better; still soft and yet thoroughly cooked. I would add more peanut butter and flour as the others suggested...to make this to my own personal taste----but who says I should modify this recipe to fit my taste? I can find another that nails down what I am looking for. Don't be discouraged to try this one! It may be your favorite!

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jun. 25, 2009

The guys loved them!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: May 13, 2009

I had some peanut butter to use up and this recipe fit the bill ! I did add 1 cup of oatmeal and chocolate chips and the family devoured them ! thanks

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 18, 2009

Yum! Super easy, super yummy! I used a full cup of peanut butter. Will def use again.

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Seth'sMom

Cooking Level: Beginning

Living In: Biloxi, Mississippi, USA

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Reviewed: Dec. 15, 2008

This was a great recipe. I found the cookies sorta under cooked at the recommended time so the second time I used this recipe I used parchment paper so I could cook them a little longer without burning the bottoms. The recipe doesn't yield a lot.. or maybe they were so popular they just went faster than normal. I also used one cup of peanut butter and added 1 teaspoon of almond extract. I also discovered a few turns on my sea salt grinder made much yummier cookies than regular table salt (i was out of regular salt at the time).

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CALA

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Reviewed: Dec. 14, 2008

These were just ok! Had to had alot more peanut butter to get any real peanut butter taste!! When I want a Peanut Butter Cookie, I want to taste the Peanut Butter.

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Tara Holt

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Reviewed: Dec. 1, 2008

Absolutely amazing, so easy and a really nice texture. My husband ate them all!

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aussiemum

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Reviewed: Dec. 1, 2007

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.

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ban[anna] pancakes

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 19, 2007

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.

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EricaLynn

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

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).

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 16, 2007

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.

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Andie808

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Reviewed: Jan. 29, 2007

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

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barrand

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Reviewed: Oct. 4, 2006

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.

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hez

Cooking Level: Beginning

Home Town: Salamanca, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Aug. 5, 2006

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.

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Kat

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jul. 29, 2006

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.

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deloise

Cooking Level: Expert

Home Town: Clarendon, Arkansas, USA

Living In: Pittsburg, Missouri, USA

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Reviewed: Jul. 11, 2006

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.

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