Reviewed: Apr. 25, 2012

Finally a darn good Peanut Butter Cookie. I've made dozens of PB Cookie recipes and never came across what I was looking for in taste and texture. I especially like the tenderness of this cookie. I rolled them in sugar prior to flattening with a fork. These remind me of the kind I used to eat from my childhood. It's just a good old fashioned Peanut Butter Cookie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs N

Reviewed: Jan. 4, 2012

Very good ..I substituted sine of the butter for peanut butter for extra peanut taste and used jiffy all natural no stir p.b. so was a very good peanut taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jodi2672

Home Town: Lititz, Pennsylvania, USA

Reviewed: Dec. 23, 2011

SIMPLY DELISH...BUT MAKES A TON OF COOKIES

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tiki rulz

Cooking Level: Expert

Home Town: Nashua, Montana, USA

Living In: Glasgow, Montana, USA

Reviewed: Dec. 10, 2011

What a perfect winter pick-me-up these cookies are! I used crunchy peanut butter & 100% whole wheat flour for them & they were just heavenly! The entire family loved them. If you're craving a stronger peanut butter flavor, add one cup peanut butter & subtract one cup of the butter flavored shortening. We've tried them both ways & both are fantastic. Thank you for this delicious recipe, Emma Lee!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Tartla

Cooking Level: Expert

Reviewed: Dec. 9, 2011

Very tasty! I made 1/4 the recipe and ended up with 31 2-inch cookies and one "Daddy sized" cookie about 6inches across. Did not have enough brown sugar (Whoops!) so I compensated by adding more white sugar and the cookies didn't not seem to suffer for the substitution. Kids raved about them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Candie

Cooking Level: Intermediate

Home Town: Vine Grove, Kentucky, USA

Reviewed: Sep. 16, 2011

I made 1/4 recipe using butter, as that's what I had on hand. I used a 1 T. cookie scoop and it made 88 2-inch cookies. As it is almost like the Toll House recipe (pb vs. chips and nuts), I figured I would get about the same yield and I usually get 6 doz. from that recipe. Very good. Nice and crispy.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

WeezaG

Cooking Level: Expert

Home Town: Spring City, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Reviewed: Apr. 5, 2011

These were pretty good, not my favorite but I used half whole wheat flour and do think that affected how they came out (though I usually use at least half/half in all my recipes).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SANDRA_92083

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Hiram, Georgia, USA

Reviewed: Mar. 17, 2010

a crispy cookie, this recipe makes alot

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sunflowersnmore

Cooking Level: Expert

Living In: Salem, Missouri, USA

Reviewed: Feb. 11, 2010

These are fantastic. I made them for a few friends and got rave reviews all around. As others noted, this recipe makes a TON of cookies, so halving it is a great idea if you're not baking for a crowd. I should also add that they travel very well, so they make fabulous care packages for your peanut butter-obsessed friends.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Buffalo, New York, USA

Reviewed: Feb. 5, 2010

these were good but butter shortening made it a little too buttery...rather than tasting like peanut butter like they should...they were a little on the dry side also

Was this review helpful? [ YES ]
1 user found this review helpful