2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

07/26/09: Fabulous cookie! I loved the more old-fashioned dryer texture - like Gram used to make! I did use smooth pb as that is what we keep in the house. Will definitely be making these again & again!! Updated 10/24/09: I made these cookies without the chocolate chips to enter in the county fair & placed 2nd!! I love this recipe - I should have placed first - lol!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Debbb October 24, 2009

I made this recipe on 11/03/08 for the "My -3- Chefs November 2008 " event. Due to what I had on hand I made a few changes to the recipe,but I don't think it affected the final product.The changes were made as follows,smooth peanut butter was used instead of crunchy( just a personal choice )I didn't have any chocolate chips, so I chopped up 6 ounces of semi-sweet bakers chcocolate. And it worked just great.:) If these are made again, the baking temp. will be cut down to 350 F. and baking time will be reduced to 8 to 10 minutes. The taste of the cookies were very good. Thanks for posting and, "Keep Smiling :)"

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef shapeweaver � November 03, 2008
Chocolate Chip Peanut Butter Cookies