Very good cookies. I added peanut butter chips. My only suggestion would be to bake at 375 for 10 minutes (instead of 12-15 as suggested in the recipe) to ensure a chewy cookie -- after being in the oven for 10 minutes my cookies had a slightly crunchy edge with a chewy center. All in all very good!!
Very good cookies. I added peanut butter chips. My only suggestion would be to bake at 375 for 10 minutes (instead of 12-15 as suggested in the recipe) to ensure a chewy cookie -- after being in the oven for 10 minutes my cookies had a slightly crunchy edge with a chewy center. All in all very good!!
THIS IS THE PERFECT PEANUT BUTTER COOKIE!
I've tried ALOT of recipes, and this is the very best! I followed the recipe exactly and they came out perfect. I did divide the dough and added milk chocolate chips with peanut butter chips to some of it and butterscotch chips to some. Those were great too as well as the cookies without chips. You don't have to refrigerate this dough at all, it's ready to use as soon as you make it. Good job!! I would give this 10 or more stars if possible!
Delicious cookies. I couldn't stop eating them, even as soon as they came out of the oven. I found that baking them for ONLY 10 minutes at 375 was sufficient enough, too.
Cook the cookies for 10 minutes. Dip a fork in water then in white sugar to flatten slightly. This method works much better than flour on the fork. Sprinkle white sugar on top of the cookies as soon as they are taken out of the oven.
No problems issues or criticisms. This is a basic classic peanut butter cookie. Nothing extraordinary about it other than there are no problems or issues with the recipe - and in my mind that's a good thing. I added a little salt to make the flavor come alive just shy of 1/2 teaspoon. Rather than margarine which I never use I substituted half butter and half shortening. What I particularly liked about this recipe is that while most peanut butter cookie recipes call for equal amounts of fat and peanut butter this one calls for a smidge more peanut putter. I rolled the dough balls in granulated sugar then pressed the criss-cross pattern into the cookie with more granulated sugar rather than flour. They came out of the oven shaped pretty much the same way they went in - no surprises which is also a good thing. The cookie has a light texture and is slighty crispy. These are rather small cookies so I might consider making the dough balls bigger for a more generous-sized cookie.
DURING THE TIME OF MAKING THIS RECIPE I WAS PREGNANT AND I FOUND IT TO BE INCREDIBLY DELICIOUS! I DID REDUCE THE TIME OF BAKING BY 3-4 MINUTES. COOKIES ARE SO SOFT AND CHEWY! THANKS
These cookies have definitely been around for a long time. My grandmother's recipe (which is almost identical to this one) yeilds a good cookies. The criss-cross pattern on top is a traditional must and to make it an even more sweet treat drop a hershey's kiss in the center half way through baking time.
This is a wonderful basic peanut butter cookie recipe. It took me nearly half an hour that didnt have special ingredients. I thought I was going to have to buy a Cookbook! I tried some variations I baked them in mini muffin pans with Hersheys chocolate inside I put Hersheys kisses on top and finally I made the tiniest balls and put a single semi-sweet chocolate chip on... Great recipie! Everything worked!
These cookies are THE BEST PB cookies I EVER made! I couldnt stop eating them!
I used MELTED BUTTER instead and increased the vanilla to a TABLESPOON and added PB CHIPS!
I'm not sure why they didn't turn out great. The peanut butter taste wasn't very strong.
