Before I start my review, all of the different ways I've tried this have been with real butter, not margarine. First off, I want to also add that I forgot to spray my foil before baking, and it came off of the pan really easily, I tested it on the next batch and it didn't change anything so if you don't have any, or you'd rather be safe than sorry, it doesn't matter, the outcome should be the same.
For Peanut butter cookies: I attempted the recipe with 3/4 cups of peanut butter, and it wasn't really too peanut butter-y at first but the next day it was more noticeable, still would use the 1 cup to be sure. I tried some with the classic fork prong criss-crossing but they tasted much better if you leave them as they are, they stay soft the next day rather than completely hardening like the criss-crossed ones did.
For chocolate chip peanut butter cookies: I added about a cup of milk chocolate chips to the batter after I used about half of it, so I guess 2 cups if you want the entire batch to be this kind. The chocolate chips really added something to them and kind of set off the peanut butter flavor in a way that I couldn't taste in the original recipe. Definitely recommend.
I baked all of the cookies above for about 10 minutes each batch, it made about 34 cookies if each mound of dough is about an inch. If you don't have a mixer, you can do it by hand (fork), it was a little bit of work when it came to the mixing but not impossible, and definitely not too hard.
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Before I start my review, all of the different ways I've tried this have been with real...