Peanut Butter Cookies

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I followed the recipe, step by step and for some reason the cookies were SOOOOO dry!! When I was placing them on a cooling rack they were literally falling apart. Not sure what the deal was..

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These cookies were the best I have ever made, so easy and tasty!

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These cookies came out amazing! I also added 3/4c milk chocolate chips and doubled the vanilla. I ended up baking them for about 11 minutes and they came out perfect!!

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I made the recipe as written w/ one change: I used 1/2 cup PB and 1/2 cup Nutella. I added a dash more flour, not knowing what effect the Nutella would have on the end result. I baked the cookies at 350 for 17 mins (made 23 cookies. They came out wonderful. Flattened out nicely with a lovely crispy/chewy consistency. Already rave reviews from my boyfriend ("These might be in my top 5 favorite cookies of all time!". Oh, one side note - I think I would adjust the PB/Nutella ratio next time. Probably 2/3 cup PB and 1/3 cup Nutella.

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These were so fast and easy to make plus they were delicious!

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These are very tasty cookies. I have to make a double batch. I use 1 cup brown sugar and 1 cup regular. chocolate chips go in well. Dough tends to be dry, adding a small amount of water helps.

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These were very good and moist.

Instead of white sugar, I used the same amount of brown sugar.

Also, instead of white AP flour, I used King Arthur White Whole Wheat Flour (whole wheat flour that tastes and "acts" like white.

I will make these again!

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reduced cooking time to 8 min and got nice soft cookies that stayed soft.

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I love this recipe...these cookies get rave reviews every time!! The only modification I make is cooking them for about 10 minutes instead of the recommended 12-15. Rolling them in sugar really puts a nice touch on the cookie. Delicious!! Enjoy!!

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good, but it was quite crumbly and not really dry but not moist.