Reviewed: Oct. 23, 2007

These cookies were yummy and perfect looking. I used butter, not margarine and had to bake them quite a bit longer...more like 19 min.

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Reviewer:

j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

Reviewed: Aug. 4, 2007

alright, will find better recipe

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Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Norwich, New York, USA

Living In: Lebanon, New York, USA

Reviewed: Jul. 19, 2007

I've been making these four at least four years and everyone always loves them. They are nice and moist. I would tend to agree with one reviewer who said there may be too many chips..if there ever was such a thing. Start with 1 and a half cups and judge..you can always stir in more. I have tried vanilla, as another reviewer suggested, and I wouldn't use it again. I have also substituted the white flour with one cup oats and one cup wheat flour with great results.

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Reviewer:

HAI1

Reviewed: Jun. 25, 2007

These cookies looked/tasted amazing. Not the healthiest cookies, but if you don't care about the calories, made the cookies! Perfect combination of peanut butter and chocolate. I've made them for my family and a group of 23 year old guys. Disappeared within an hour both times. I recommend taking them out when just about to brown, bc they will turn more golden on the pan. If you wait until golden in the oven, they will turn out drier/crispier.

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Reviewer:

runner+baker

Reviewed: Jun. 3, 2007

These weer TERRIFIC!! I replaced half the butter with peanut butter and produced the greasiest dough I've ever seen. I mean, if just touched it, I'd have to wash my hands!! But they came out wonderful and were eaten in no time. THANKS :]

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Reviewer:

Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: May 20, 2007

What a yummy cookie. I did as another reviwer suggested and added 1/4 cup more peanut butter and used a mix of peanut butter and chocolate chips. I used butter rather then margerine since that is what I had. Oh and by mistake I added 2 tsp of baking soda. I am not sure if that is what caused them to be nice a thick or if that is how they would normallt be, since we live at high altitude. I used an ice cream scoop to make them and got 3 dozen from this. These cookies where chewy, crisp, and flakey all at the same time. Thanks for the recipe!!!

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Reviewer:

missy1979

Cooking Level: Professional

Home Town: San Francisco, California, USA

Reviewed: Apr. 16, 2007

Yummy of course, but will use less butter/margarine next time.

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Reviewer:

halfenese

Reviewed: Mar. 16, 2007

Delicious!! The perfect peanut butter and chocolate combo... I use natural peanut butter and dark chocolate chunks and then make jumbo cookies.

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Reviewer:

cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 8, 2007

These were good not great. Definately better the next day. I used crunchy peanut butter but other than that made no other alterations.

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Reviewer:

campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

Reviewed: Dec. 16, 2006

These were good. Everyone loved them. I'm still in search of the perfect peanut butter cookie. I think they would be better with more peanut butter. I will try it that way next time. They did, although, get better with time.

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