Reviewed: Mar. 25, 2012

The Title says it all! Yummy! Chewy like we love to eat cookies ;-)

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Reviewer:

mel81

Cooking Level: Intermediate

Home Town: Ulm, Baden-Württemberg, Germany

Living In: Rescue, California, USA

Reviewed: Mar. 15, 2012

Awwww yes very very very delightful tho i found that adding a hint of cinnamon made it even better. nice recipe

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Reviewer:

airsoftcookiebaker

Reviewed: Feb. 2, 2012

These are so yummy and easy! I did not use the almond extract,but they were perfect. I also just wanted to say that the second time we made them we covered the dough and kept it in the fridge for 2 days,and they still came out de-lish. I definately recommend chilling the dough before you work with it because they will come out on the thin side if you don't. We also made a half batch where we did not press the cookies with a fork and they cooked just as good,chewy but the edges did not crisp-and I prefer them that way! Thank you so much for such an easy,great tasting recipe!

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Reviewer:

SillyLilly

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Reviewed: Jan. 22, 2012

These were yummy but crumbled very easy.

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Reviewer:

chouser

Reviewed: Dec. 17, 2011

These cookies were good. I left out the almond extract and they still tasted good. Made on 12/17/11.

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Reviewer:

cristineb205

Cooking Level: Intermediate

Reviewed: Dec. 17, 2011

The taste and texture are 5 stars, but the dough was too loose to roll into balls, so I had to make them as "drop" cookies and then criss-cross. They came out very thin and flat. I added oats and chocolate chips to the remaining dough and they came out delicious!!

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Reviewer:

lissalea

Home Town: Orange, California, USA

Living In: Lake Elsinore, California, USA

Reviewed: Nov. 18, 2011

These cookies were pretty good but super dry

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Reviewer:

radgal43

Cooking Level: Intermediate

Home Town: Port Alberni, British Columbia, Canada

Reviewed: Nov. 11, 2011

I made these last night and had to come back today to write a review. They are absolutely irresistable...I can't stop eating them. Made the recipe exactly as stated except one change: Used Butter instead of margarine (I never use margarine. yuck.) I consider myself a bit of a cookie connoisseur and these taste fabulous. Perfect texture with crispy edges/soft, chewy centers. Oops I did make one more change...I added mini peanut better melts chips (kindof like tiny reese cups) to the batter. Perfectly done in my convection oven in 7-8 min. Yum!

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Reviewer:

Trouble In The Kitchen

Reviewed: Nov. 5, 2011

these are pretty good, although a bit to sweet for my taste. next time i'll reduce the white sugar to 3/4 cup and see if they're less 'gritty'. i used butter rather than margarine, and i did not use almond extract because it didn't seem like something i would want in a peanut butter cookie. i baked them at 350 degrees on a non-greased sheet for about 8 minutes which was perfect for my oven. the bottoms were beautifully golden and the centers were still soft.

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3 users found this review helpful