Reviewed: Oct. 22, 2011

These cookies are super easy and super delicious! I didn't have brown sugar so I doubled the white sugar. I don't know if that's a "no-no", but I did it and they still turned out yumtastic!

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3 users found this review helpful

Reviewer:

Rachell Austin

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

These were fantastic. I made them EXACTLY as is and they were perfect. Thank you for sharing.

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2 users found this review helpful

Reviewer:

Laurel

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Absoutly the Best!! And I have made many different ones, but this is the BEST!!

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4 users found this review helpful

Reviewer:

Claudia's Confections

Cooking Level: Professional

Living In: Roanoke Rapids, North Carolina, USA

Reviewed: Aug. 14, 2011

These cookies are delicious! If you are looking for the perfect peanut butter cookie, these are them! Also, I am not a fan of vegetable oil so I used butter instead, which worked out great. I will be using this recipe for many, many years.

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3 users found this review helpful

Reviewer:

Love2Bake

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Jul. 28, 2011

I read the reviews and I also added 1/2 tsp. of salt and an extra 1/2 cup of peanut butter and these are the best peanut butter cookies I have ever made and eaten. They're soft and chewy :)

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2 users found this review helpful

Reviewer:

Robtam

Cooking Level: Beginning

Home Town: Lake Echo, Nova Scotia, Canada

Reviewed: Jul. 25, 2011

This recipe was a good starting point. I, like many others, took several suggestions from these comments and from there tweaked it a bit more myself. With my changes, these are by far the best peanut butter cookies I've ever eaten. Perfect little crunch around the edges, but the rest of the cookie stays super chewy.

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4 users found this review helpful

Reviewer:

Selkiie

Cooking Level: Expert

Living In: Tuckerton, New Jersey, USA

Reviewed: Jul. 5, 2011

A really good, nice texture peanut butter cookie.

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2 users found this review helpful

Reviewer:

Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Jun. 23, 2011

I did as some other reviewers suggested and added a (heaping) half tsp of salt, 1 tsp of vanilla, a little extra pb, and I replaced the white sugar with raw unrefined sugar - I think it gives a better flavor. The salt definitely brings out that awesome salty/sweet combination. The kids devoured them and my husband kept sneaking them as quickly as I could get them out of the oven! :-) Definitely let them cool for a few minutes before you remove them from your cookie sheet ( or baking stone - I use mine for everything...and cookies always turn out phenomenal! ) or they will fall apart. This recipe is a keeper - I will be making these cookies again and again!

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6 users found this review helpful

Reviewer:

Trish

Reviewed: May 26, 2011

These cookies were too good!! I couldn't stop eating them! (good thing I only made a 1/2 batch!) I did add a pinch of salt as well though and slightly more peanut butter...

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2 users found this review helpful