Peanut Butter Cookies

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These cookies came out with the right amount of peanut butter taste and not too sweet. The texture was perfect compared to another recipe I had tried. Next time I'm going to try them with the chocolate chips.

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I made this peanut butter cookie recipe yesterday and these where THE BEST PEANUT BUTTER COOKIES EVER!!!!!!!!!!!!!!!!!!!!!OUT OF THIS WORLD!!!!!!!!!!!!!!!!!!!!!But I added milk chocolate chips to the batter.AMAZING COOKIES!!!!!!!!!!!!!!!!!!!!!But you might want to turn your oven down because they will burn in less then 15 minutes but over all DELICIOUS COOKIES!!!!!!!!!!!!!!!!!!

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Perfect and very peanut buttery. I put just a little more than a cup of smooth peanut butter. Wow! I love them ... nice n dry not mushy or soft. A nice bite to them. I made them nice n big too.
I'm trying them with the crunchy peanut butter today cause that's what my important half likes.

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I made the cookies to the recipe and wish I had used less flour and more peanut butter. Maybe even some chocolate chips!!! They were a little dry and crumbled when I took them off the tray!! I wont roll them in the sugar instead i will just dip the tops in it. Lots of sugar in these!!!

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I was looking for a peanut butter cookie recipe that produced fluffy cookies rather than flat. I altered the recipe just a little. Instead of using just white sugar I did half white sugar and half dark brown sugar then added a little extra peanut butter. I increased the flour to improve the consistency, it was a bit sticky. I also added chocolate chips to round off my alterations. The cookies turned out great!

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i've made this recipe twice: once to the t, which came out a little bland. the second time simply adding chocolate chips and the rest of the jar of extra chunky peanut butter. I also made a quick icing out of creamy pb, sugar and condensed milk. Then i dipped the cookies in pb before eating them.

joking aside, 1c pb is a ton, but the taste was fine. the people that burned the cookies probably weren't watching the oven.

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I made this recipe with only a few differences and they were great! I used margarine instead of butter, and cooked them at 350 degrees. Next time I will try to use 1/2 brown sugar and 1/2 regular sugar, and maybe crunchy peanut butter.

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I tweaked this recipe a little to make it more moist and more peanutty. Inside the cookie I used 1/2C of brown sugar and 1/2C splenda (but still rolled outside in real sugar and I added 1/4C more peanut butter (chunky and reduced the flour to 1C. I also reduced the cooking time to 11 mins at 350 degrees. Yummy!

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These cookies are really good! When I made them, they were all eaten in 2 days! They are light and yummy!

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My son and I love pb, this is an easy and very delicious one. Your kids can make them with you. I added 1.5 tbsp. of pb and I used the extra crunch, superb.