Perfect recipe. Typing this as I am eating the cookies. I made it as written with the addition of a splash of almond extract (as suggested by another commenter), and the flavor is delicious. I scooped out heaping spoonfuls of batter and baked for less time to maintain a soft, chewy cookie. I will make these again, thanks!

Flour an soda should be blended together first.Add eggs an vanilla after creaming butter sugar etc.Then add the flour mix.. This recipe must use salted butter. I chill my dough,roll a log and cut n tray. I also use parchment paper.

I was looking for a good PB cookie recipe to add PB chips and cut up Reese's PB cups! Turned out amazing!! Chips were mixed in and Reese cup chucks were pressed lightly on top before baking.

I loved the texture of the cookies. But, they weren't sweet enough.

THE BEST CHEWY recipe I've ever tried. Thumbs up!!! Could use as the cookies for Hershey kisses on top, too. Excellent. Make em thick.

Excellent recipe quick and easy, delicious -- did add 1/2 tsp. of almond extract as someone suggested really did make the peanut butter pop.

This recipe was so easy, I went ahead and made a second batch. I rolled the balls of dough to be about the size of a walnut and got 2 plus dozen out of each batch. I found the ones that I didn't push down quite so hard stayed a little more chewy. I also didn't know to keep them from breaking you leave them on the pan to cool a little before removing.
They turned out great and I can't wait to make them again.

added 2 cups chocolate chips

used 1 3/4-inch scoop
baked 12 minutes
made 5 dozen
YUM

(wonder if I could add oatmeal?)

I omitted 1/4 c. white sugar, made 1.5 tbsp. drops, and dipped them in chocolate ganache after. So yummy!

I made these and the dough was too dry so they turned out a little crumbly. I should have added a little more butter. The organic peanut butter I used was not as creamy as say Jiff or Skippy. They are yummy and have great peanut butter taste. I will try making them again.

They don't spread out much bigger than the size they are when you make the cris-cross pattern with the fork. I baked them on parchment paper so there were no worries about sticking to pan etc. I used a 1" scoop and had a hard time getting just 4 dozen cookies.

I am about to make these cookies, so glad to find one with good reviews! But I just wanted to throw a tip out there that I do EVERY time I make cookies. When you are ready to bag them up to eat later, put them in a zip-lock bag and add 1 slice of bread. The cookies absorb the moisture out of the bread and they are NEVER crunchy. When the bread gets hard, just replace it with a new piece. The cookies will always have the same texture as the day you made them ;)

These cookies were sooooo good! Thank you so much for the recipe. Legitimately the best pb cookies I've ever made.

Great cookies. Never last long at any gathering. I like to add extra crunchy peanut butter. Also, I use the entire 18oz. jar.

These cookies were absolutely great! Take it slow and separate the flour and baking soda in another bowl, stir together then add to creamy mixture. Roll by hand, flatten, make indention with fork, bake for 12 minutes.

I made these last year three times and they were a hit. I lost the recipe and found it again yesterday and made them. They were a hit again. I never make the indentations with the fork, which make the middle soft.