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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11 users found this review helpful

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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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16 users found this review helpful

Reviewer:

SHONTIA

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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32 users found this review helpful

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SHELAGH420

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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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1 user found this review helpful

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VALYNN

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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2 users found this review helpful

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CARMEL0629

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Atlanta, Georgia, USA

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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3 users found this review helpful

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MOJO41

Reviewed: Jan. 19, 2004

These cookies turned out thin and crisp for me. I followed the recipe exact. I tried baking 7 min.- too gooey. I will try again, these just weren't the cookie I was looking for.

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1 user found this review helpful

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HAPPYROCK

Reviewed: Apr. 26, 2004

Great! I have never mastered peanut butter cookies, they are always too hard or too soft. These were just right!

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Reviewer:

Kelly

Reviewed: Aug. 20, 2004

These are chewy, but not what I was looking for. I agree with another review that said they were gooey. I popped them in for longer, but they were still gooey. They flattened out a bit too flat for my liking too. :( Not a bad tasting cookie. Just not what I was looking for. I'd rate it lower because I'm disappointed, but in all fairness they are chewy. Even once completely cooled, they were falling apart they were so "chewy".

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Reviewer:

SMNOEL

Reviewed: Sep. 10, 2004

I didn't use the low fat recipe. I refridgerated the dough for about 10 minutes, and cooked right away! they turned out fantastic! My family loved them! I'll definitely use this recipe again! Thanks!

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1 user found this review helpful