This was truly a delicious cookie, I have to admit I was surprised. tweaked it JUST a tad. Made both the sugars an even cup, moved the salt up to 1/2 tsp and combined both crunchy and reg peanut butter to equal 1 1/2 cups. This one is a keeper that I will definitely make again and again!!! thx for the recipe!

My husband begs for these dang cookies all the time and the ppl at work...Work my darn nerves asking about them so needless to say they are a hit. Taste good. Adding choc chips also great with Heath candy toffee bits.. yummo

GREAT RECIPE!! The slightly doughy consistency is what makes the cookies so great. If you wait about 30 minutes to remove the cookies from the baking sheet the consistency should be perfect. Do not fork-press them too thin before baking. I used 300°F for exactly 13 minutes.

I had a lot of fun with this recipe! I added milk chocolate chips to half the batter, and broken pretzel sticks to remaining half. Also feeling in the mood to experiment I crushed up the last brownie and put that in the batter too! Topped all of them with a chocolate drizzle.
DELICIOUS

I had to set the oven at 325°F and baked for 14 min. Next time I think I might put a little bit more peanut butter. Over all it's a good cookie. Thanks for the recipe!

This is the BEST peanut butter cookie recipe I have ever tried! The cookies are amazing and so addictive!

I attempted making these, and had my first cookie failure. Do NOT use a baking stone for these cookies!

It made a lot, so each time I put them in the oven, I tried making changes to type of pan and cooking time. The taste is delicious... but I could not get them to come out done enough to stay together. I think I would go with the advice of cooking at 325°F if I try these again. I did bake some on a silicone sheet, and the ones I cooked for longer than 12 minutes kept their shape, but were still not really done in the middle. My husband was eating them anyway... so the flavor is really great!

These were just OK (my husband thought they were really good--but what does he know! :) ). I thought they were too oily; I'm not sure if it was the PB I used (JIF). I expected them to be fluffier, they were flat and greasy.

I was very impressed with the taste of these peanut butter cookies. And by far the best peanut butter cookies I have had. And they were so soft and chewy. Will make these cookies again. Ann from Buffalo!!!!

These cookies are very good! The peanut butter flavor is light and the cookie softness is perfect. Don't press the cookies too much or they will be very thin and flat.

Best I've found so far on the net. I tried a few others but turned out the same and not chewy. I did have to add more flour to the mix and turn oven up to 325°F for 12 minutes. But they did turn out good after that, chewy and great peanut butter taste.

I thought these cookies were not very good. They were like dough balls, even though they were baked carefully using the recipe and directions. If this is the best you can do, perhaps you should give up baking.

Wow!! These really are the chewiest peanut butter cookies i've ever tasted. Baking at 300°F for 12 min wasn't long enough for me, they were almost like dough in the middle, but perfect on the edges. I increased temp to 325°F and baked for 14 min. They were perfect- for me. If you want a truely chewy cookie this is it!! I still gave it a 5 because after they completely cooled even the first bach was amazing & not too doughy and my husband argued they were perfect.. Enjoy

Mine came out super flat and doughy. I cooked it for 12 minutes and measured everything right. What did I do wrong??

This recipe is very nice. Slightly overcooking leads to crunchy cookies...so undertime a little as they'll bake more out of the oven for soft cookies.