Super Dooper Peanut Butter Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 3, 2005
I made a small amount of adjustments: I added a little more brown sugar and used about 1/2 cup of crunchy peanut butter. I found that mixing the butter/margerine was much easier after I melted it. I also left the cookies in the oven for about 2 to 3 minutes more because anything less than that was not solid enough and broke transferring to cooling rack. Other than that, this is a fabulous recipe for when I get a sweet tooth! Thank you!
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Photo by Shauna Lyn Alicea

Cooking Level: Expert

Living In: Chicopee, Massachusetts, USA

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Reviewed: Oct. 30, 2003
This is a good cookie recipe, just needs a little tweeking. I used 1/2 cup Peanut Butter instead of 2 tbsp and instead of chocolate chips (which I didn't have at the time), I chopped up Hershey's kisses. I also added 1 tbsp more cocoa. The end result was delicious, slightly chewy and crispy along the edges. They do thin out a bit, but I like to make bigger cookies, so the "thinning" did not really affect my batch. Hope this helps!
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Reviewed: Aug. 31, 2001
Not really peanut buttery enough. I cooked these without the cocoa powder and the chco chips. Found that 3 tbsp of vanilla was a bit much, almost overpowering. I did cook the without the eggs and they held up very well. Good drop cookie, but comes out rather flat. Recommend you spay the cookiesheet and let the cookies stand a few minutes after baking or they smoosh up and crumble. Don't think I will try these again, or if I do I'll add more peanut butter and modify the recipe for a thicker dough.
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Reviewed: Aug. 26, 2001
This should rightfully be a fudge recipe. The cookies are all right, but refrigerated, the dough is excellent!
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