A yummy combination of chocolate and peanut butter! By adding cornflour to the recipe, the cookies turn out lovely and soft.
These cookies are easy to through together and yummy! After reading the reviews, I decided to try it with 2-1/2 cups of flour and add a 1/4 cup of additional peanut butter. Our cookies were absolutely PERFECT. I used a cookie scoop and slightly smooshed them with the back of a spoon - added an extra couple of minutes to cook since they're a bit larger using the scoop. One thing I've noticed with peanut butter cookies - the pb taste is not that strong when they're warm and that they have more flavor the next day. Three days later these cookies are still soft in the middle, slight crunch around the center and have a delicious peanut butter taste - and you just got to love those chocolate chips - I used mini's! - 07 May 2008 (Review from Allrecipes US | Canada)
Really great cookies. I followed others advice and used 2 1/2 cups flour and 1 1/4 cups of peanut butter. The recipe does yield a lot of cookies so be prepared to be baking for a while. My husband liked them cooked 10 mins (chewy) I prefered 13 mins, a little crispy around the edges. - 11 Jun 2008 (Review from Allrecipes US | Canada)
I feel like I should defend these cookies after some of the reviews. I thought they were really good! I used M&M's instead of chocolate chips. I also mixed my dry ingredients together before adding them to the creamed mixture. The dough wasn't stiff enough to roll into a ball, so I just used a cookie scoop and then used the back of a spoon to smoosh them down a little. I had to cook mine a little longer, about 13 minutes was just right. Thanks for the recipe! - 07 Jan 2007 (Review from Allrecipes US | Canada)