4 Reviews

I've made this numerous times for friends and co-workers, always a huge hit! I leave out the choc & peanut butter chips and peanuts. I also use Natural peanut butter (the kind found in the refrigerated section), let it sit til room temp and then leave out the milk (as this kind of PB is runny at rm temp). Awesome and highly addictive!

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sammlyn March 24, 2011

Excellent recipe! Made exactly as the recipe indicated, and refrigerated for 8 hours while I was at work. I think I'd skip the milk next time, though, as I think it made them a little flatter - although I wonder if that was from the smooth peanut butter, as I see Realtor's came out thicker than mine, and she used chunky - I'll try that next time round, as this one's a keeper! Thanks, swissms! Made for Holiday Tag.

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Katzen November 04, 2009

These came out nice and thick and not too sweet. My family loves them. Nice and crispy on the outside and chewy in the center. By the way, I would skip the press down with the fork step personally the next time because the ones I didn't do that they came out thick and chewy and the one that I did came out on the crispier side. Keeper..thank you...

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YungB January 13, 2012

Wow! These are terrific! My family absolutely loved these cookies. As suggested, I used chunky peanut butter, skipped the chopped nuts and I used chocolate chips and added an extra 1/4 cup in place of the nuts. This may be the first time EVER that the recipe actually made the number of cookies it was supposed to! In fact, I got 42 cookies that were 3 to 3 1/2 inches across. I baked them for 13 minutes and they came out crispy on the outside and slightly chewy. What a great recipe! I'll be keeping this one for future use. Thanks, swissms! Made for holiday tag.

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Realtor by day, Chef by night October 25, 2009
Peanut Butter Cookies - the Magnolia Bakery