Reviewed: Mar. 8, 2013

The BEST peanut butter cookie ever. This is such a good recipe. No changes needed. I do leave them on the pan for several minutes after they come out of the oven. They don't fall apart that way, yet do not over bake or dry out.

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Reviewer:

Kristine H.

Reviewed: Feb. 10, 2013

I think it's a great recipe. Made as is, used un-salted butter because I had it on hand. Cooked 10 min. I used the Pampered Chef scoop (smallest one) and I got approx. 80 cookies that way. Thanks!

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Reviewer:

MAGOI

Cooking Level: Intermediate

Reviewed: Jan. 24, 2013

The cookies came out great! Even for being at high altitudes. I may have to tweak it a bit so they come out prettier, but they stood up to the test run which is a good sign for future trials

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Reviewer:

rkhaway

Cooking Level: Expert

Home Town: Dekalb, Illinois, USA

Living In: Rio Rancho, New Mexico, USA

Reviewed: Jan. 20, 2013

Good cookies, but not my favorite, although I can't quite figure out what should be different. Followed the recipe pretty close ... Just Didn't add the chopped peanuts. Definitely needed the two hours of refrigeration before rolling and baking ... With that, they spread to the perfect thickness. Didn't need to grease the cookie sheets or use parchment paper.

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Reviewer:

ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 8, 2013

Excellent! I used roughly chopped roasted salted peanuts as well as chunky peanut butter, and these were perfect! I would totally pay a couple bucks for one of these out of a glass case in a bakery.

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Reviewer:

LuckyCook

Cooking Level: Expert

Reviewed: Dec. 20, 2012

Made these exactly as the recipe stated; however, I think I cooked the first batch too long. I took them out in 15 minutes, but that was too long. I have the remainder of the dough refrigerated to finish tomorrow, so I will try 13 minutes. The flavor is very, very peanutbuttery without being overly sweet. I just prefer a softer, chewier cookie, so cut down the baking time if you also prefer a softer cookie.

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Reviewer:

LISA ROSE

Reviewed: Dec. 20, 2012

I tried this recipe based on the reviews and I am in the "love this cookie" group. The only thing I change is I omit the chopped nuts. The cookies come out great every time. This is the only PB cookie recipe I use since I found it on All Recipes. Thank you Kevin Ryan!

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Reviewer:

JCB0707

Reviewed: Nov. 19, 2012

Wow these cookies are awesome!!!! I added a little honey but it really didn't need it for them to turn out so well. They were crispy, soft, buttery and extremely delish!

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Reviewer:

Martha.Griggs

Reviewed: Nov. 19, 2012

Best PB cookies ever

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Reviewer:

mom

Reviewed: Nov. 4, 2012

This is the ONLY recipe for peanut butter cookies!!! Made a batch and took then to work just expecting oh good cookies, My co workers said they were the best peanut butter cookies they have ever had! I omitted the peanuts, its is personal preferance. My jar of peanut butter was only 16 ounces and it did not make a difference, and also watch them will baking you definitly do not want to over bake them.

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