The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 8, 2005
I made these cookies for a promotion gift for a coworker (who had given up chocolate for lent). The taste is great...crispier on outside, gooey insides! My cookies became huge though! very thin and very big! But very good too, so maybe not the prettiest cookies, but very good tasting ones!
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Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Feb. 6, 2005
I'm sorry, but when you need to increase the flour by 11% and decrease the egg by 33% just to make the recipe work, the recipe (as written) does NOT deserve a good rating. I followed the recipe to a T, and this is what I found: Even after refrigerating the dough, I still ended up with super flat cookies that are closer in taste and texture to a somewhat greasy candy than a cookie. Anything over 13 minutes at 300 degrees will result in hard, crunchy (not crispy) cookies. If you don't mind the oiliness, though, the taste isn't bad at all. I'll try again using everyone's flour/egg revisions, but if it turns out well, I can't give the credit to Sarah (the original submitter).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 29, 2005
These have a great texture, crisp on the outside and chewy in the middle. The peanut butter flavour is a bit weak. Maybe a stronger paenut butter or a little more of it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 29, 2005
I made these for my husbands office and they all LOVED them and have asked for them again (I made them last week!) I did as others have and added about 2T more peanut butter and 1/4 cup more flour, this made them "stand up" better but they turned out more firm than moist. I even cut the baking in half and still came out with a perfect cookie! I used all the same ingredients but used the best quality I could find of all of them (devonshire butter, vanilla paste instead of extract, natural peanut butter ect..)can't believe how wonderful these are! This will be my standard peanut butter cookie! Yay for Sarah!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 20, 2005
Cookies were pretty good, but not peanut buttery enough!! I added an extra 1/4 C flour, cut the dough in half and to one half added 1 heaping Tablespoon of peanut butter,and a C of quick oats, these were yummy!!!
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Cooking Level: Professional

Home Town: Tonawanda, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 23, 2004
I tryed to make peanut butter cookies the night before I tryed these and those were not nearly as tasty as these cookies are. I think using butter instead of shortning makes a huge difference. I think this recipe is worth trying. There are so many peanut butter cookie recipies to choose from and this one is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 21, 2004
I did what others have suggested -- added 1/4 c flour, omitted 1 egg, added 3 TBS peanut butter, used Jif instead of a sugar-free version, added a 1/2 tsp cinnamon and an entire bag of milk chocolate chips. (Milk chocolate instead of semi-sweet so they'd taste like peanut butter cups.) Also rolled into walnut-sized balls, didn't criss-cross with a fork, and baked for 13 minutes. Whew! That being said, these were really great cookies! I realize that I'm reviewing the revised version but these revisions aren't that far off the original recipe so it's still valid. Chewy, light crispiness on the edges, lovely flavor, nice and peanutty without being cloying, and this recipe made 6 1/2 dozen cookies so beware! Unless you're making them HUGE, I can't imagine how it would make only 3 dozen cookies, though adding the chips would add several cookies to the batch. I highly recommend this recipe! Thanks, Sarah!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 13, 2004
These turned out flat and crispy. They taste good, but did not look good.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.11 star rating.
Reviewed: Dec. 10, 2004
Sorry! This one didn't fly with me. They turned out flat, not chewy but crisp, and I couldn't even see the fork crisscross pattern after baking. I am looking for a soft chewy peanut butter cookie recipe that holds its shape while baking. The flavor was good, though. My kids did like that. I'll keep searching. Thanks anyway.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 22, 2004
EXCELLENT COOKIE!!! I DON'T NEED ANOTHER RECIPE FOR PEANUT BUTTER COOKIES!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 21, 2004
These came out great! They stayed soft and chewy. I was very happy with this recipe! Thank you so much. I'm adding it to my recipe book!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 16, 2004
Very tasty cookies! They had a good flavor. I followed the recipe exactly, but lowered cooking time to 15 minutes. That was plenty of time. They are a tad "powdery", so next time I will use just a little less flour. Definitely a keeper, though. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 10, 2004
This was a very easy, but very good cookie. I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 8, 2004
Excellent recipe! As suggested by some of the reviews, I also used only 2 eggs, +1/4 cup flour and about +3T extra peanut butter. I baked at 300 degrees, as directed, but for only 15 minutes. I waited one minute before removing from cookie sheet. The cookies came out soft and chewy! Yum Yum! However, after storing them overnight in plastic ziploc containers, they became crispy. Anybody have any suggestions to maintain the soft and chewy texture? My grandmother always put a piece of bread in her cookie "jar" to keep her cookies soft. I will try this next time. I think I will also try baking them 12-13 minutes. Despite these minor issues, this recipe is already in my "Favorite Recipes" box! Thanks Sarah!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 29, 2004
THESE ARE SO GOOD AND EASY. I DID NOT HAVE ENOUGH BROWN SUGAR SO I JUST ADDED SOME MOLASSES TO REGULAR WHITE SUGAR. THEY TURNED OUT FANTASTIC. MY TWO YEAR OLD WAS HELPING ME WITH THEM AND I JUST HOPE WE WON'T EAT ALL OF THEM BEFORE HUSBAND GETS HOME.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 23, 2004
The hubby made this reciepe, as he is such a sucker for peanut butter cookies..they were great he took them to his work and everyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 23, 2004
This recipe is the best! The pb cookies came out perfect, they were soft and chewy just like the recipe says. They tasted great and EVERYBODY liked them. I'm getting hounded now, everyone always wants me to make them! I did however use less egg as the others suggested and I tried to place the dough kind of tall before I put them in the oven(like little mountains) because I noticed that it helps so that the sides of the cookie dont overbake. They turned out great!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 29, 2004
They don't taste so great.. even with the adjustments. I don't think I'll be making them again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 9, 2004
I followed the recipe exactly (except using crunchy peanut butter instead of creamy), and these turned out fabulously! They were thin, but so soft and chewy, just as promised. My kind of cookie! I wouldn't change a thing about it. FYI: The dough is really light, really soft, and different from usual PB cookie dough, so if your dough is like that, nothing is wrong with it! Thanks for a great recipe - I can't stop eating them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 28, 2004
Oh my goodness! I made these cookies last night. My mom does not like Peanut butter cookies, due to the overwhelming sweetness but she loved them. I made no changes to this recipe. They are absolutly the best i have ever made. They were really a big hit at my house. Thankz for sharing this great recipe
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