Reviewed: May 13, 2013

I have been making these for years and they are THE best cookie ever!! Use real butter if you don't want them to be flat. I usually put some of the dough in the fridge, never make all the cookies at once. I LOVE them! https://www.hersheys.com/recipes/recipe-details.aspx?id=5366

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rider03

Reviewed: Apr. 8, 2013

delicious!

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Reviewer:

cactuslady

Home Town: Chicago, Illinois, USA

Living In: Casa Grande, Arizona, USA

Reviewed: Apr. 5, 2013

Used chocolate chips and 1/2 brown sugar instead of all white sugar. These cookies came out super gooey and chewy. Will definitely keep this recipe. Loved these cookies.

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christal_b1

Reviewed: Feb. 12, 2013

Just baked my first sheet of these cookies and they are dee-lish! I used my mixer until just the flour mixture was just folded in, then added the peanut butter chips and stirred a couple times by hand. The secret to cookies not flattening out is to NOT over-mix the dough. These are simple and tasty!

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Kimer1970

Cooking Level: Intermediate

Home Town: Kirkland Lake, Ontario, Canada

Living In: Chilliwack, British Columbia, Canada

Reviewed: Feb. 11, 2013

Cookies were awesome. Since butter is sooo expensive, can margarine be substituted in the recipe? I plan on just creaming the sugar and margarine...not melting it.

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amazu3

Reviewed: Feb. 7, 2013

Just made these delicious cookies and they are awesome !! I found out that before I added the chips the dough was a bit watery so I did add about 1/2 cup more of flour .. They came out great and I dont even like peanut butter and chocolate mixed but these were awesome !! Thanks :)

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annarod26

Reviewed: Jan. 6, 2013

Tried this recipe for the first time and made some changes based off of reviews. I used half butter half shortening, one cup white sugar and one cup brown sugar. I also didnt melt my butter I softened it to room temp but thats it. Had no problems. I thought the batter was to thick but after cooking them they turned out perfect!! And 8 minutes worked perfectly for me.

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Love2Cook

Reviewed: Dec. 26, 2012

I tried this recipe for the first time and brought it to work with me - I had a lot of happy takers. Very moist, chewy, and delicious. I didn't have trouble with consistency after cooking, but I did add about 1/8 - 1/4 cup of extra flour just to make the dough a little stiffer. Will definitely add this too my Christmas cookie trays next year.

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Reviewer:

AmandaD

Reviewed: Dec. 2, 2012

This is a great recipe! I like to add about 1/2 cup of extra cocoa, because I am a chocolate fanatic. For those complaining that the cookies spread out too much while baking, the solution is simple - just don't melt the butter. Leave it at room temperature and cream it with the sugar, making sure they combine to a light and fluffy consistency before adding the rest of the ingredients. You can also chill the dough before baking, as others have suggested. When I make this recipe, the cookies hold their shape while baking.

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