Reviewed: Jul. 18, 2010

We LOVE this recipe but we use butterscotch chips instead of peanut butter. It is definitely our family favorite!!!

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Reviewed: Jun. 7, 2006

This is the most incredible cookie recipe I've ever made. It's extremely easy and pleases everyone. My coworkers and friends beg for these cookies all the time.

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JAYMCVICAR

Reviewed: Feb. 5, 2006

These have a wonderful taste, but each time I make them they turn out flat (and I typically don't have a flat-cookie problem). My problem might be that I use my 1.5T scoop, which makes a bigger cookie than the recipe calls for. If you desire a thicker, chewier cookie, try the Peanut Butter Chip Chocolate Cookie recipe on this site.

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Springchick

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Springboro, Ohio, USA

Reviewed: Jan. 10, 2006

Yummy recipe! Some of my cookies came fell flat, but that was easily remedied when I began baking the cookies at the TOP of the oven instead of the bottom rack. Very chewy cookies with an excellent flavor!

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YANNAHK

Cooking Level: Expert

Living In: Shawnee, Oklahoma, USA

Reviewed: Dec. 8, 2005

We love this recipe! I changed it to use 1/2 cup butter and 3/4 cup shortening (usually I'd use all butter but I only had 1/2 cup left in the house) and it worked just fine. I also used 1 cup of peanut butter chips and one cup of white chocolate chips, and I got a lot of rave reviews from my classmates about the "two chip-py goodness".

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 13, 2005

Not bad. Just be sure to pay attention to the "drop by rounded TEASPOONS" part. Made mine alittle too big and they didn't cook all the way through or flatten out. I'm guessing that's why others had similar issues as well. I'll give it another shot sometime.

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CHEFMIGUEL

Reviewed: Jun. 20, 2005

These are great! My mom made these all the time while I was growing up. I used half whole wheat pastry flour, and they were sooooo good! I also was 2 tablespoons short on butter but they still turned out. Used peanut butter chips from the natural foods section of Fred Meyer to avoid yucky trans fats. These are great and I'm glad I have finally made them myself!

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What a Dish!

Cooking Level: Intermediate

Reviewed: Dec. 2, 2004

Yummy, chocolatey, and chewy! Just don't overbake.

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MCSTAN

Reviewed: Dec. 2, 2004

Good as ice cream sandwiches, otherwise too rich. I also had to bake mine for an extra two minutes or we ended up with batter on our teeth, even after cooling. Probably won't make again. Too bad, had high hopes after reading the great reviews.

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MIDWESTSARAH

Reviewed: Dec. 2, 2004

These cookies were soft, chewy and very good! Quick & easy to make (baking at 8 minutes was perfect for me), will definitely be making again. Still soft and chewy the following day but almost all gone. Very good cookies!

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