needs a little more peanut butter for flavor but a nice cookie otherwise

These are easy cookies to make, they taste nice. My biggest problem with the recipe was the time! They said to bake them 18 to 20 minutes, oh my goodness! No way! I have never baked a cookie for that long.. so I checked it at 10 minutes and good thing I did.. A minute longer and it would have burned! But other than I put an extra cup of peanut butter in it, and I think I might go and add peanut butter chips for more peanut butter flavor. Other than that I followed the recipe to a T. Thanks.. this is a much better recipe than the flour-less one!

These cookies were good, I would like to find a cookie that is softer though. I will use this recipe until I find something better.

These cookies are so awesome!!! I add a whole package of milk chocolate chips to the batter! YUMMY!

Firstly the mixture IS MEANT TO BE SLIGHTLY RUNNY jsut before you put it onto the baking sheet! I thought perhaps more flour was needed so added an extra 2 tablespoons but I dont think this was necessary - the batch I did this to came out slightly less chewy. I baked mine for 17 minutes on 180'C and added 200g of chocolate chunks to the mixture at the same time as the flour. I also used a wooden spoon as no mixer and the cookies still came out perfect. They are really chewy and soft in the middle - when you take them out of the oven they will fall apart if you aren't careful but once cooled they are a perfect consistency and taste amazing! This recipe made 22 LARGE (ie 1 tablespoon dollop of mixture) cookies - so big I could only bake 5 at a time! So could make lots more smaller cookies. Taste just like Reeses chocolate cups yummy! Thumbs up fo this recipe, definately recommend! - My housemates and uni friends ate the whole batch within 10 minutes!!!!!

Im not sure how everyone had wet batter. i followed the recipe except i added an extra 1/4cup peanut butter and it looked just like all the other pb recipes ive used. They taste great but we will see if they end up staying soft.

FINALLY!!! I have been looking for a peanut butter cookie recipe forever. Well, of course I have found plenty, but none that lived up to their name of soft and chewy. My dad always loved the cookies I would bring home from the school cafeteria when I was younger. They were moist, chewy and super peanut buttery. Well I've been on a 6 year quest to reproduce these for him. All of the other recipes I've tried were only soft for about 5 minutes after baking, and then turned to rocks, but these are still soft even now (a day later). I am so excited. By the way I doubled the amount of peanut butter and vanilla... FANTASTIC!!! Thank you for this recipe. And to the people who said these weren't good, you should give them another try... maybe you did something wrong!!!

these are the best cookies ever!!! Whoever rated these low obviously doesnt know how to follow a recipe. The only thing i changed was i only used 2 eggs, (thats all i had on hand). They turned out perfect!!! Oh, and i didnt mash them down.

These cookies WERE incredible! I added an additional 1/4c peanut butter. I also put the dough in the fridge for 30 minutes before baking and rolled the dough balls in sugar. Yummy!!

This recipe is definetly a keeper. I made it today because I had a lot of peanut butter & nothing to do with it.My fiance said it was the best cookies he has ever ate. I didn't have any brown sugar so I used all white. I didn't have baking soda so I substituted it with baking powder. I didn't have vanilla so I left it out. I cooked 5 jumbo cooks for 17 mins and they came out great. Thanks for a great recipe.

My cookies didn't turn out chewy, but they did look and taste great! As another reader suggested, I added chocolate chunks and chocolate chips. Also, I used only 3/4 cup of butter, and 1/4 cup of shortening, because I was worried they'd flatten out more than I wanted them to. I served them warm to my fellow classmates on the day of our final, and they loved them. They even beat out the Krispy Kreme donuts another person brought. :)

Spectacular! I'm not the greatest cook and was looking for a basic, tasty peanut butter cookie recipe. The reviews sold me on this one, and they were right. After reading all the suggestions, I followed the recipe exactly, and they were marvelous. They stayed soft and chewey for a long time in the cookie jar (hiding from the kids, who would have eaten them all right away), and now that they're gone, I'm craving them again!

Great recipe!!! The cookies come out soft, chewy, and very lite!!! Just a side note, 18 minutes was the perfect cooking time in my electric oven.

oh my goodness.... these cookies are simply AMAZING! I have made plenty of PB cookies in the past, but these are the best by far. The batter is very unique - sticky, but it falls off the spatula with no residue...very cool. And the flavour is also very good.... They do take a while to bake, and they spread out on the cookie sheet, so if you are looking for very pretty cookies, space them at least an inch apart. A MUST TRY for family and friends. I get followed around at work by my co-workers when I walk in the door with these cookies....:)

The first time I made these cookies in a gas oven I cooked them for 18 or 19 minutes and they came out PERFECT and stayed wonderfully chewy for days (I also added extra PB per other reviewers' advice). However, when I then cooked them in an electric oven I found that they stayed soft only while they were fresh, and the day after they were crumbly and crunchy like many other recipes I've tried. Nevertheless, the flavor was wonderful both times; I'm guessing the differences lies in the heat from a gas vs. an electric source. I'll definitely still use the recipe!

Soft, chewy, melt in your mouth wonderful !! Basic recipe makes a lot of cookies !!

I loved this recipe! It really did make a soft and chewy peanut butter cookie. I only baked mine for 14 1/2 minutes, 18 minutes was too long. Maybe my oven runs a little warm. You do not need to do the criss cross pattern, this cookie spreads like other cookies. I was able to get 24, 1 oz. scoops on a baking half sheet. They didn't touch and came out perfectly. I am eager to try again but maybe with some mini chocolate chips, YUM!