I think these are awesome and they get rave reviews. Couple things make sure your dough is somewhat chilled to prevent spreading and I use peanut oil to thin the peanut butter out (That's really personal preference). I put a dollop of peanut butter on top when they came out of the oven and let it just blend it and it looked great!

Reviewed On: Aug. 15, 2011

I made these yesterday and was sadly defeated ... but did it again today and redeemed myself! I realized two things the first go around. 1. Make sure the milk, butter, water mixture is the right temp. If its even slightly too hot it will kill the yeast. 2. Let is rise longer. The first time I used rapid rise yeast and the second time I used active yeast with 2 rises. I prefer using active yeast because I just think it always works better for me and is worth the extra rise time. I proofed the yeast in the half cup of warm water (instead of adding it to the milk and butter) and 1tbl of sugar. Taking into account I used 1 tbls of sugar for proofing, I only used 1tbl then in the recipe. I did two rises and it was perfect.

Reviewed On: Mar. 8, 2011

awesome flavor ... light and delicious. i did as another recommended and used 1tbls of lemon zest and 1 teaspoon of lemon juice instead of the extract and it was delicious. chilling the dough is SO important ... can not skip that step.

Reviewed On: Feb. 23, 2011