Yummy! I had to add a little extra flour but the outcome was exactly as described - soft and chewy. I think I prefer a richer, more peanutty cookie, but these were delicious nonetheless.
I increased the quantities and made 10 dozen. This is a wonderful recipe. I went ahead and rolled all the dough into balls and froze. Whenever we need more, I thaw the dough on the pan, then bake. There wasn't a photo available so I added the one at the top.
I got 32 cookies of different size (3-4 inches) from this recipe - just covering the 'estimated guess' part. I used dark brown sugar and store-brand peanut butter. I'm not sure why Jiff is called for, as this recipe made an amazingly soft, peanutty-tasting cookie. The only caveat with this is to be really careful if you're going to give any to coworkers or friends/ family: I wrapped a half dozen for someone and ended up with 3 whole cookies, and a LOT of crumbs. They're that soft. Excellent though!
I chose this recipe based on the previous review and the fact that it didn't require more than a stick of butter, since that was all I had left. Very soft texture. Both my kids liked, even my daughter who does not normally like peanut butter cookies! Even though I like my own recipe that has a denser chewy texture, I will make these again, since my kids enjoyed them so. Thanks for getting the recipe from your co-worker! Roxygirl in Colo.
These cookies are a marriage between sugar cookie and a peanut butter cookie. I add a 1/4 more peanut butter but they where still not very peanut buttery. I would say theses are average at best, but on the plus side my kids liked rolling them in sugar.
Great recipe! The cookies turned out really nice (: I did not use Jiff peanut butter but instead I used Krafts Smooth peanut butter and I did not roll mine in sugar. I left my cookies in the oven for longer cause I thought they weren't done and they ended up being hard like normal cookies so my second batch was fine when I took them out at 10 minutes. So if you don't like your cookies soft like I do, keep them in longer but turn off the oven at the 10 minute mark, but if you like em soft, take it out at 10 minutes. You can also taste the peanut butter more when its soft!
I only had 1/4 cup creamy Jiff left, so I used 1/2 cup of Justin's Honey almond butter as well. I also used raw, organic Turbinado cane sugar for the outside. These cookies came out amazing!
These cookies were Awesome!! ?
These cookies are fabulous! Followed the recipe but used Skippy peanut butter and didn't roll them in sugar. I'm definitely making them again. Great recipe.
Awesome cookies! very soft. i will make these again!