Reviewed: Oct. 23, 2008

I read all the reviews and still tried this recipe. It was rather crumbly so I tried adding the extra peanut butter, that help a little. The mixture once baked was still crumbly, the flavor was great just hard for little fingers to eat.

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Reviewer:

AMANDARVOGT

Reviewed: Oct. 2, 2008

These cookies I make all the time when I crave peanut butter and my kids love em just as much as I do...The only thing I do differently is add another 1/2 cup peanut butter and bake til golden brown at bottoms then remove from oven to cool..They are so moist that is the way I like em...*TIP- don't try to dip in milk you will lose your cookie! :)

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Reviewer:

Heavnlyhart2

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Petersburg, Illinois, USA

Reviewed: Oct. 2, 2008

THE COOKIES WERE OK. NEXT TIME I WILL ADD BROWN SUGAR. THE COOKIES WERE TO LIGHT. MY DAUGHTER DID NOT LIKE THEM

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Reviewer:

nursemarshall

Cooking Level: Expert

Reviewed: Sep. 3, 2008

This is a great cookie! My family really enjoyed these.

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Reviewer:

AshleyS

Reviewed: Jul. 25, 2008

I really am happy I found this recipe! It worked well, the only thing I changed was using 2 eggs instead of 1, and it make all the difference! I enjoy making them, and they disappear quickly!!!

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Reviewer:

Lady Christina

Cooking Level: Expert

Home Town: Okotoks, Alberta, Canada

Reviewed: Jun. 22, 2008

Made these for my cookie monster, who loved them. I found the dough too dry to work with so added some water and some peanut butter...texture was much like shortbread, which I think is what he liked best about them - I also used Splenda instead of sugar (diabetic), and it worked out fine.

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Reviewer:

Millie

Cooking Level: Beginning

Home Town: Ozone Park, New York, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 24, 2008

I can see why all the debate on this recipe. This is definately a light, dry version of the cookie. If you want soft and chewy, this is not for you. Overall I think they turned out excellent. I used Crisco butter sticks for my shortening, and sprayed my sheets with Pam. Other than that, made exactly to the recipe. Give them a try!

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Reviewer:

mrehere

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Columbia, Maryland, USA

Reviewed: Apr. 26, 2008

After reading all the reviews I made the following changes. I pulsed nuts in my mini processor to a fine powder to increase the peanut taste and replaced 1/4 cup of the flour with it. And since I always have Jumbo eggs on hand for Sunday breakfast, I used that instead of the regular Large. Moisture and taste problems solved.

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Reviewer:

Addie1

Reviewed: Apr. 4, 2008

I wish i read the reviews first!!!!! The cookies tasted fine but they were really messy to make and eat!!! crumbs ALL OVER!!!! really dry and hard to form. needed more moisture, maybe more PB????

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Reviewer:

carlin

Cooking Level: Intermediate

Living In: Cranbrook, British Columbia, Canada

Reviewed: Apr. 4, 2008

I teach high school Foods classes. I gave this recipe to 2 of my advanced kitchens to test. We followed the recipe exactly. The batches turned out identical - a slightly dry, crumbly dough which was somewhat difficult to work with,but baking up to be very tasty cookies that the students did like a lot. The edges of the baked cookies crumbled a bit. I believe I will try adding 2-3 Tbsp. of milk next time, or possibly a bit more PB (although this would alter the taste). Thanks for a good cookie recipe.

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