Reviewed: Nov. 30, 2010

amazing cookies, I only changed the type of PB to honeynut to add that little bit of spice and I use mini chocochips so I can portion smaller cookies.

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Reviewer:

dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Reviewed: Nov. 24, 2010

my husband couldn't stop eating them. They were so good.

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Reviewer:

NANCY5458

Reviewed: Oct. 14, 2010

I just made these last night, they are GONE! :O they are/were soo good. They were nice and soft on the inside, a slight crunch on the outside. I followed other reviews and used less flour and more PB. I also used peanut butter chips vs choc chips. mmmmmm-delicious!

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Reviewer:

ITS_ME193

Cooking Level: Intermediate

Home Town: Fernie, British Columbia, Canada

Living In: Cranbrook, British Columbia, Canada

Reviewed: Sep. 19, 2010

I made these exactly as written. I was somewhat disappointed in them. The texture is extremley soft and almost cake like ( probably due to the cornstarch), after all flour + cornstarch = cake flour. The flavor also was a bit of a letdown, not as peanut buttery as I'd imagined. I may try them again with 1/4 c. of additional peanut butter. Also I think they need 2-3 mins more baking time; at least in my oven. I will continue looking for a good recipe for this type of cookie.

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Reviewer:

Becky Leach

Cooking Level: Intermediate

Reviewed: Sep. 16, 2010

To enjoy these cookies you would need ALOT of milk, i dont believe i have ever known any cookie recipe that calls for corn starch.Iwould omit this ingredient from this recipe.

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Reviewer:

Paula

Reviewed: Sep. 13, 2010

These were pretty good. I liked the dense texture. I agree with many others, that something seemed to be missing in the flavor. I think the corn syrup dulls the other flavors somehow. I did add an extra 1/4 C peanut butter after reading other reviews.

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Reviewer:

Bake'n'Eat

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Sep. 1, 2010

add some applesauce, about 1/2 cup for a more moist cookie, delicious!

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Reviewer:

Nikki

Reviewed: Aug. 25, 2010

Taking the advice of previous reviewers, I also cut down the flour and upped the PB. I still didn't like them. I made another batch omitting the cornstarch completely and only used 2 cups of flour, they were better, but still not wonderful! But w/o the cornstarch and flour lessened they didn't have a gritty consistency and they were slightly moister.

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