Reviewed: Mar. 30, 2013

Pretty good. Could have used some more peanut butter. I substituted coconut oil for the margarine. It gave it more flavor and the peanut butter with coconut tasted good. I didn't criss cross the cookies, instead I made them mini and put a single chocolate chip on top. I just didn't like the taste very much. I might try a different recipe next time. :(

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Reviewer:

SweetCookin'

Cooking Level: Intermediate

Home Town: Whitefish, Montana, USA

Reviewed: Mar. 15, 2013

I add chocolate to the mix and I absolutely love those cookies!!

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Reviewer:

BAKERBUNNY78

Cooking Level: Intermediate

Reviewed: Feb. 14, 2013

I changed a couple of things. 1 1/2 c. peanut butter 1 stick margarine, 1 stick unsalted butter 1 t. vanilla dash of salt dip fork into sugar instead of flour. 360o oven, 10 - 13 minutes. These are divine !!! Thank you

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Reviewer:

Mary B

Reviewed: Jan. 30, 2013

Reduced baking time to 10 minutes and rolled in sugar before pressing with fork and baking. Great texture!

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MAGINtht

Home Town: Sale Creek, Tennessee, USA

Reviewed: Jan. 20, 2013

Excellent recipe! I used butter instead of margarine and added just a bit of extra flour (less than 1/4 c) to prevent them from becoming greasy.

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TariM

Cooking Level: Intermediate

Reviewed: Jan. 20, 2013

Very good. I found it helpful to put dough in freezer for about 10-15 minutes to help it get less sticky. I bake at 350 for about 11 minutes. Co-workers loved them!!! Next time may add chocolate chips.

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 18, 2013

These are the best peanut butter cookies I've ever had! When I need a large amount of cookies I make these. I usually add milk chocolate chips and they are to die for! Or I roll them in sugar. Always bake at 350 on parchment paper for about 8 minutes.

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Reviewer:

xoxadimay

Reviewed: Dec. 31, 2012

This recipe was fantastic! The only change that I made was I used butter flavored crisco instead of margarine. They are so delicious. I also didn't make them that small. I made them about the size of the big cookies by nestle and pillsbury and I still had 36 cookies total! My husband and mom love peanut butter cookies and they as well as myself are very pleased!

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Reviewer:

jesscfordham

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 27, 2012

This recipe was very good and I plan to use it every time I make peanut butter cookies!

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Reviewer:

froglady1965

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 23, 2012

Very good Classic PB Cookie! Only Modification: Used 1.5 cups of PB as I am not shy with PB flavor. Plus I used these to make PB Blossom Cookies (i.e. the cookie with the hershey kiss on top) so I wanted the cookie to hold together a bit more (sometimes PB cookies can be more crumbly) --- baked my PB blossoms 9 minutes = perfect!

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