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 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 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!

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

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!

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

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.

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

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!

Definitely chewy, after the first round at 300°F (cooking almost 20 minutes) I took others suggestion and upped temp to 325, still came out pretty flat....I'm used to pb cookies looking rounder (next time I might up the amount of flour and mix chunky pb with creamy)... Oh well they taste good!

This receipt is great. I did add about 3/4 cup more flour just to stiff up the batter a little bit. As well as I put the oven on 325°F instead of 300°F other than that they are simple and easy to do with my daughter!

These are great, but the cooking time/temp was way off for me. I did them for 15 minutes at 375°F and they came out great. Maybe I just make big cookies, but at 300°F they just never got done... as in like 30 minutes in the oven and still underdone!

OMGOSH!!! Just baked these, you know the saying the way through man's heart is through his stomach, well let me tell you, the way to a man's heart is through these spectacular cookies, thank you!!!!

I'm 12 years old and I made these cookies and my family loved them. My sister tried to make peanut butter cookies but they didn't turn out great. And today I made more and I'm sending some to my other sister that is in collage so we don't see her.This is a great recipe.And I hope my sister loves these cookies. Thanks cooks.com!

I am about to turn 14 in less than three weeks, and i plan to make these for my birthday party, they look so delicious, I think i might drool any time now. I read other people's reviews, and they said that they were great, so i am counting on their opinions, and hope my mom will let me make them.!!!