Reviewer:

Reviewed: Feb. 1, 2010

These were easy and delicious! My family loved them. Do just as the recipe suggests and pull the cookies out at a hint of browning on the edges, and let cool on the cookie sheet, that way they are chewy, gooey and delicous.

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Reviewer:

vbouldin1

Reviewed: Jan. 24, 2010

delicious cookies! I doubled recipe as I need pleanty to send to my son. I used mini peanut butter cups instead of chips. I added about 1/2 cup more flour as the dough seemed too soft. Cookies came out perfect-I agree about pulling them out of the oven after 6-7 min. and let cool a few more min. before moving to a rack. My son will be thrilled-Thank you!!

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Jan. 21, 2010

My husbands favorite is cookie is peanut butter, and mine is chocolate chip. This is a wonderful way to make both it 1 batch. I used chunky peanut butter, and it turned out great.

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Reviewer:

Annie

Living In: Annapolis, Maryland, USA

Reviewed: Jan. 9, 2010

For those of you who thought these cookies were too soft and fell apart too easily, I found that baking the cookies for 7-8 minutes versus the suggested 5-6 is better. Depending on how crispy or how soft you want them, adjust accordingly.

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Reviewer:

Allison Ellsworth

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 24, 2009

Fabulous. Got lots of compliments. Did not have chocolate chips so I cut a dark-chocolate bar into chunks. Also used half margarine and half butter, and regular salt instead of kosher. Had no problem getting them out of the pan. They popped right up whether I removed them immediately or waited a couple minutes. I also refrigerated half the batter for a day and a half and those cookies turned out great as well.

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Reviewer:

CYNEVE

Reviewed: Dec. 23, 2009

i made large cookies so i had to bake it for 10 minutes

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Reviewer:

sammi

Reviewed: Nov. 17, 2009

My roommates can't get enough of these. I add the extra 2 TBL spoons of flour, bake for 7 minutes per batch. My best finished product starts as a ball just under the size of a golf ball, rolled and then pressed to about 1/4" thick on the pan. They spread when they bake to about 1 1/2" their starting size. I also take 3 Skor bars, freeze them and then shatter them with a butter knife handle and mix in with the chocolate chips.

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