Reviewed: Nov. 17, 2009

These cookies were AMAZING. I never respond to recipe reviews but I literally signed up to this site so that I could comment on these cookies. I used butter instead of margarine and also used 3\4 cup PB and added oatmeal instead of all the flour. They came out DELICIOUS. My husband loved them and so did the kids. Perfect blend and very soft, this recipe has inspired me to bake again. Thanks

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cook4life

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Reviewed: Nov. 17, 2009

I made the suggested changes of 3/4 cup pb and substituted some flour for whole wheat and oats. I'm rating a 3 due to changes required to make them more peanut buttery. The flavor is nice, I added pb chips to some, chocolate to others, just for a few changes. The pb chips ones are the best. My cookies are definitely NOT soft. I used real butter, and chilled like the directions state, so I'm not sure why but they are rock hard.

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vanillalilly

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Reviewed: Nov. 15, 2009

This is a decent recipe, but not exactly what I was looking for. I did follow the recipe exactly except for adding the extra 1/4 cup of PB. I tried them at 7 minutes and the next batch at 8 and both were still raw in the middle... I went up by 2 minutes for the next batch - still not really done and still not even browning on the edges.... 12 minutes finally worked well and they are (as a few others mentioned) very slightly crispy on the outside but chewy on the inside... the taste was decent, but still not what I was looking for. My regular crunchy PB cookies have a better taste... guess I'm still looking for the right recipe...

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SummerLynn

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 2, 2009

Altho I pull many, many recipes from here with success I've never felt compelled to comment before. These cookies are WONDERFUL!!! My boys have asked for them repeatedly since the first batch. As suggested from other reviews I substituted the oats for some of the flour. I think it makes them that much better - chewier and softer. I'll try the honey substitution next and see how that goes! This is definitely a 5 star recipe!

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redgrl

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Reviewed: Sep. 30, 2009

Cookie dough is the first test for me - this recipe made the BEST pb cookie dough I have ever tasted! I used a melon baller to scoop them onto the cookie sheet instead of rolling them into balls. Very quick, very easy, and delicious!

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Sara J.

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Plainwell, Michigan, USA

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Reviewed: Sep. 5, 2009

SO much better than the "moist chewy" PBCC recipe on this site. I added an additional 1/4 cup of peanut butter, crushed walnuts, and chocolate chips, and the end result is HEAVEN. This is hands-down THE best peanut butter cookie I've ever tasted. Enjoy!!

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becky m

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Reviewed: Sep. 1, 2009

Great cookie. I used whole wheat flour instead of regular flour which worked out fairly well although I did feel the need to coat the cookies in sugar before squishing them with the fork. I think next time I will increase the amount of PB used to cover the whole wheat aftertaste. This is the only cookie recipe where I have had an issue with the total whole wheat substitution being problematic. Otherwise, this recipe is awesome. The cookies remain soft and are delightfully delicious. Definitely will experiment again! :)

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Zaski

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 29, 2009

OMG this recipe is just perfect theres nothing to change in it, i made these for my one year old on her birthday and my family was just liking there fingers they where soft and crumbly just perfect i made 30 and i had to make more because they where asking for more. Thank you!!!

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Veronica

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 20, 2009

Pretty good taste, my only issue was the texture was a litttle crumbly. I liked the recipe enough that I will give it a second shot, maybe I will beat the PB and butter together for a little while longer to help with the texture.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: Aug. 1, 2009

This recipe is amazing! I've made probably around 6 times and each time they are as good as ever! My dad even said they were the best peanut butter cookies he's ever had in his life. They are so delicious. Perfectly soft. One time I added Reeses peanut butter chips to the dough and when we ate them, they were soft, crumbly and delicious but this is the only time they have come out crumbly.

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monkeekelsey

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Reviewed: Jul. 28, 2009

It was delicious! Very soft...I thought it had just enough peanut butter. :)

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Mary

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Reviewed: Jul. 23, 2009

The next time I make this recipe I would cut back on the vanilla to 1/4 tsp and use chocolate chips. Yummy...

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Ronda Estell

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

i would use again. pretty good cookies. soft right out of the oven, but that was about it.

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MRSLMH

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 21, 2009

I thought this was good, but a little dry.

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Missy

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Reviewed: May 14, 2009

Very good flavor, but not sure what I have done wrong, they are NOT soft!!!

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nvldybugs

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Fernley, Nevada, USA

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Reviewed: May 9, 2009

These were so easy and so soft! I will definitely be making them again!

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picoides

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Reviewed: May 5, 2009

the only peanut butter cookie i've ever loved. i followed the advice of others, adding 3/4 cup peanut butter and some chocolate chips. the cookies were perfect after 7-8 minutes and I let them sit for a couple minutes on the hot cookie sheet. so soft and good! this will be a new favorite.

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jodi8788

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Reviewed: Apr. 29, 2009

This recipe is very good. But I did listen to the other reviews and added 3/4 cup of peanut butter.

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megan

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Reviewed: Apr. 28, 2009

Excellent soft pb cookie! I used real butter instead of margarine, added about 1/8 cup more white sugar, added 1/4 cup additional peanut butter, and a cup of semisweet chocolate chips. Mmm! Two things I noticed (more user error than recipe flaw): I should've mixed the chips in more thoroughly (I made four dozen smaller cookies--baked for eight minutes and thirty seconds) as my last two dozen were loaded, and I also should've flattened the first two dozen--just a bit--with my fingers. Either way, they were awesome! I bake everything on parchment paper and I think that helped. I only chilled the dough for about five minutes and it was fine. I'll be making these again for sure! Thanks for the recipe. :)

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