Reviewed: Nov. 7, 2012

This was the best peanut butter cookies my wife and I ever had. Very light. I made a couple small changes. I added 1 TBS vanilla, 3 TBS milk, and an extra cup of peanut butter. I also refrigerated the dough for a couple of hours before I started baking. The cookies do spread out while baking so leave room. 8 minutes was enough cooking time. This recipe made 8 dozen. I can't wait to share these cookies with my kids and grandbabies. We will make this recipe often. Thank you.

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Reviewer:

rich

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

Reviewed: Jan. 21, 2012

They were thin and sweet, maybe three quarters on the sugars. I made them without the coconut. The next time I will go with three quarters on the brown sugar and three quarters on some splenda instead of white sugar. they were good; I ate two of them immediately. I could get fat off these cookies, but I'm going to restrain myself to two a day.

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Reviewer:

Span

Reviewed: Dec. 13, 2011

These cookies turned out hard and dry. They were OK, but not my favs.

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Reviewer:

Chris

Cooking Level: Expert

Reviewed: Oct. 8, 2010

Awesome cookies, made just as directed and they were DA' BOMB!! I added mini semi-sweet chocolate chips to the last batch and they were great! Thank you Carol for the best peanut butter cookies I've ever had!!

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Reviewer:

MARISOULTRAIN

Cooking Level: Intermediate

Home Town: Mcallen, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 28, 2007

Excellent cookies

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Reviewer:

Erin

Cooking Level: Expert

Living In: Grand Haven, Michigan, USA

Reviewed: Aug. 1, 2007

I lost my old peanut butter cookie recipe so I used this one. I was disappointed. These cookies came out too crispy for my tastes - I would have preferred something chewier. Also, the dough was not very thick so I couldn't put the traditional fork lines on the cookie. (Little things like that mean something to me.) All in all, it was just a mediocre cookie, not great but certainly not bad. I won't use this recipe again.

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Reviewer:

Shirley

Reviewed: Apr. 23, 2007

This cookie batter is so good that I only made one batch of actual cookies and ate the dough for the rest of the week! Since I like my cookies soft, I took the advice of other posters and used half brown sugar and half maple syrup. I also added some baking powder and milk and increased the pb. Then I baked for 12 mins at 350. The only thing I will change for next time will be to add more coconut. Fantastic!

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Reviewer:

Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

Reviewed: Dec. 21, 2006

I used a similar recipe. I made the following substitutions - Instead of rolling the balls in coconut flakes, I used confectionary sugar. Instead of brown sugar I used maple syrup. I also baked them on a stone. I baked them for appx. 13-14 minutes on 350. They came out perfect and stayed soft. Any thoughts if this was caused by the maple syrup?

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Reviewer:

Kimba2121

Reviewed: Sep. 17, 2006

This recipe is ok as it is, however the cookies come out very flat and a little crunchy. I add 1/2 cup of flower, and 1/2 cup of peanut butter, then cook at 350 for 10 min. This makes for a light soft and VERY tasty cookie!

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Reviewer:

em77

Reviewed: Aug. 3, 2006

Very easy kids' recipie! My kids and I made these together. I don't think they will last until our church potluck in 2 days.... we'll have to make some more! Yea!

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