Reviewed: Feb. 23, 2008

I've preferred to make it a little less sweet and more peanut buttery. The measurements were just a little bit different. For those ppl who were a little bit dissatisfied with this one, I would recommend trying 1/2 cup white sugar, 1/2 cup brown sugar, 1cup creamy peanut butter and 1cup crunchy peanut butter. It will be a bit less sweet, but I think more peanut buttery. I sometimes add a handful each of pb and chocolate chips.

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16 users found this review helpful

Reviewer:

iheartcake

Reviewed: Apr. 15, 2010

Good and peanut buttery, for sure! Between the peanut butter chips and double the amount of peanut butter to shortening (it's usually even/steven) these are not short on peanut butter flavor. Just made slight modifications of adding a little vanilla, using traditional shortening and creamy peanut butter. They're very good, but not outstanding, and because they were putzy to roll into balls because of the plentiful chips getting in the way I'm pretty sure I'm not likely to make these again.

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11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 24, 2006

This is the most awesome PB cookie recipe! I usually make things right to the letter but this one I do cut back on the white sugar to 1/2 cup and I add chopped peanut pieces to it as well. TRES YUMMY!!!

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11 users found this review helpful

Reviewer:

CHill

Cooking Level: Expert

Reviewed: Dec. 6, 2008

Great base recipe but I took some cues from previous reviews and tweaked a bit. I used 3/4 c. of each of the sugars and 1/4 c shortening and 1/4 c butter. With using the butter and shortening it helps these cookies hold longer without getting hard. I made some and gave them to some friends and am already getting requests for more.

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6 users found this review helpful

Reviewer:

dillon's mom

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: May 26, 2008

Love the flavor of these! Will make again, thanks!

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5 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Mar. 14, 2007

This is a great recipe! I ate half the dough before it even made it to the oven! If you're not getting intense peanut butter flavor, the problem is probably your peanut butter, not the recipe. Brands like Jif and Skippy are *terrible* for cookies. You want natural, no additive peanut butter. Freshly made if you can get it.

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5 users found this review helpful

Reviewer:

PhantomMoon

Cooking Level: Professional

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 15, 2007

These are beautiful, tasty, delicious cookies. I had no pb chips and I used real butter instead of shortening. I couldn't imagine they would have turned out any better though.

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5 users found this review helpful

Reviewer:

Jennifer Kummer

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: San Diego, California, USA

Reviewed: Feb. 14, 2002

Really good cookies. Not as peanut buttery as I would have liked, but have a good flavor. The amount of chips used is a bit too much - I suggest cutting the amount of peanut butter chips in half.

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5 users found this review helpful

Reviewer:

camerata89

Cooking Level: Expert

Home Town: Murray, Kentucky, USA

Living In: Norton Shores, Michigan, USA

Reviewed: Jan. 10, 2012

Loved these peanut butter cookies. I add peanut butter chips to other peanut butter cookie recipes frequently, just to up the peanut flavor. The only change I made was to use 1/4 cup butter and 1/4 cup shortening since I don't have butter flavored shortening. This one went into the cookie keeper file.

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4 users found this review helpful