Reviewed: Oct. 5, 2009

WOW this are awesome!.... I made a few adjustments, I quartered the recipe, i used a light margarine/butter (Called Move Over Butter), No water, and baking powder instead of soda, and used less white sugar and these turned out so pretty! Also added in some dark choc chips!

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Reviewer:

Kristi

Cooking Level: Intermediate

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Reviewed: May 9, 2009

These were some of the best PB cookies I have ever made. However, be warned.....I cut the amounts in half and still had over 150 cookies. Maybe I just make mine smaller, but I was overrun with cookies!! Also, I did add a bag of peanut butter chips to the batter, which made these even more delicious. Super yummy recipe!!!

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Reviewer:

KimberlyAnn

Cooking Level: Intermediate

Home Town: Easley, South Carolina, USA

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Reviewed: Apr. 27, 2009

I, however did some tweaking on the recipe, because I didn't have the exact amount of ingredients needed. Changed:4 cups butter flavored shortening to 2 cups butter flavored shortening and 2 cups imperial margarine. Instead of 4 cups peanut butter, I used a 40 oz. jar of peanut butter, which is about 3 tbls. more than needed. I omitted the 2 teaspoon water, since margarine contains more moisture then shortening. Turned out great and the family loved them.

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