Moist and Chewy Peanut Butter Cookies Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Jan. 9, 2004
These are great cookies!! The only thing I would recommend is changing the cooking temperature to 325 degrees F and 8-9 minutes. My first batch burnt in 6 min with the 375 temperature.
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Reviewed: Dec. 27, 2003
This recipe has become a family favorite. I prefer to use regular peanut butter and softened butter instead of reduced fat peanut butter and margarine for a richer taste. Also I find that letting the dough set in the refrigerator for a few hours really allows them to bake up quite well. I'm not a fan of peanut butter, but I absolutely love this recipe!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 16, 2003
What a great recipe! I didn't use reduced fat anything, and I didn't worry about the criss cross marks, instead I shaped the balls into buscuit shapes, about 1 1/2" diameter and they cooked beautifully! My husband and I agree, very, very good - very moist and chewy! THANK YOU!!!
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Reviewed: Aug. 25, 2002
This is the best peanut butter cookie recipe I've found yet! I rolled them out into bigger balls, refrained from flattening them, then pressed a Hershey's kiss into the middle of each one as soon as they came out of the oven. I sent some to work with my husband, and all the guys requested that I send in more. The dough keeps well in the fridge for a few days, so all you have to do is pull it out and bake it for fresh cookies. Much better than the crunchy cookie recipes I've run across.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 10, 2001
I love them, my husband loves them, my friends love them, and my students love them! I make them at least once every two weeks. They are soooo easy and inexpensive to make.
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Reviewed: Sep. 27, 2000
I've tried alot of recipes for peanut butter cookies and this one is by far the absolute best. Just ask my five kids!
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