Can't give five stars because I didn't follow the recipe as written but nevertheless my cookies turned out beautifully. What I did differently: 1) real, softened butter in place of the same amount of shortening 2) used one full cup of peanut butter 3) I used one very scant tablespoon vanilla -- maybe was more like a teaspoon and a half. I used a heaping medium sized cookie scoop to form balls and rolled them in sugar before using fork to flatten slightly with crisscross pattern. Cooked on a silicone/silpat lined very good cookie sheet in newer convection oven at 340 degrees for about ten minutes each batch. They are beautiful top and bottom and still soft and chewy tonight, hours after making them. They have a nice peanut flavor and are rich tasting thanks to the butter. As mom would warn, don't eat too many of these in one sitting or you'll get an upset tummy (but therein lies the mark of a really good cookie). These made a few dozen, enough to send in a generous portion for my husband's coworkers to enjoy tomorrow. Thanks for the recipe inspiration. This is the best PB cookie recipe I've ever made and will become my go-to PB cookie recipe now.
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Can't give five stars because I didn't follow the recipe as written but nevertheless my...