Reviewed: Jan. 9, 2012

This recipe was excellent!!! My sisterand I made this recipe right before bed. It was perfect because even though it took a while to freeze the ingreidients were things we already had and they turned out very puffy and gooey and then flattened down but were very soft. I am also allergic to peanut butter just a enough that it makes my ears itch along with my throat but because of the amount of peanut butter in this recipe it barely affected me but still tasted like peanut butter!! :)

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Reviewer:

CafeOfBaking

Cooking Level: Beginning

Reviewed: Dec. 22, 2011

Good recipe, I added more peanut butter though and they turned out great.

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1 user found this review helpful

Reviewer:

Bamsmommy

Cooking Level: Expert

Home Town: Falling Waters, West Virginia, USA

Living In: Kearneysville, West Virginia, USA

Reviewed: Dec. 18, 2011

these pb cookies are probably the best ones ever! They came out moist and fluffy. I usually have the problem of them being crunchy and flat. But these were perfect and everyone loved them

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Reviewer:

melody

Reviewed: Nov. 30, 2011

Loved this recipe.. I lowered the Ingredents and only made 1/2 a dozen since its just me and my husband. but we loved it. We will use this recipe again. :)

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2 users found this review helpful

Reviewer:

jessjones

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Sep. 29, 2011

Delicious! I took the advice of other reviews and added more peanut butter & also used the whole egg. At first the cookies seem too gooey to be done, but let them cool & they become chewy, don't be fooled into cooking til the edges brown or you will end up with VERY crunchy ones!

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Reviewer:

Veronica

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Butte, Montana, USA

Reviewed: Sep. 22, 2011

Great recipe, but double (at least) the amount of peanut butter. Also, eight minutes of cooking wasn't nearly enough. I found 13 minutes perfect to get the slighty crunchy, slightly chewy cookie.

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Reviewer:

jbreee

Reviewed: Sep. 11, 2011

These turned out DELICIOUS!!! Only thing I would suggest is that once you've cut the frozen cookie dough, round it into little balls then flatten them on the cookie sheet so they all come out looking uniform. I also added chocolate chips to mine and there for the first batch didn't come out quite as nicely as the remaining cookies once I realized I needed to round the slices into the balls first.

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Reviewer:

PCMommy

Reviewed: Aug. 28, 2011

This peanut butter cookie recipe is so easy to make. It doesn't have a heavy peanut butter taste. I am glad I found it. I have used it four times. Thanks for sharing it.

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3 users found this review helpful

Reviewer:

Cele

Reviewed: Aug. 24, 2011

These are really good!

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Reviewer:

Zippypotato

Cooking Level: Beginning

Reviewed: Jun. 23, 2011

These were great and so easy to make. I prefer them to be softer so I only baked them for 6 minutes, and had them cool off on a rack so they didnt cook to long. They had that nice crisp on the edge but soft on the inside. I would make these again!

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