Joey's Peanut Butter Cookies Recipe

Many people adore this recipe, while others have mixed feelings about it. Personally, I find it to be quite delightful. Additional flour is unnecessary in this recipe. The batter may be a tad looser than what some are accustomed to, but using a 1-ounce metal cookie scooper makes handling the dough a breeze. For the classic criss-cross design, simply use a fork dipped in water. When it comes to chilling the dough, I experimented and discovered that working with it straight from the bowl yields a more uniform and aesthetically pleasing result compared to refrigerating it first. While the chilled dough is manageable, it tends to crack along the edges, requiring some tending to maintain a consistent shape. It's imperative to monitor your oven temperature, as cooking times can vary significantly. My initial batch at 350 degrees for 11 minutes turned out underdone and fragile, while the subsequent batch baked for 16 minutes was a success—intact, soft in the center, crispy on the edges, and beautifully colored. Drawing from my professional baking experience at an upscale private club, precision in baking is nuanced, with visual and textural cues being key indicators of doneness due to the plethora of factors influencing the outcome. Weather conditions, ingredient brands, kitchen environment, humidity levels, and even the intensity of foot traffic can all impact the final result. By attentively considering these variables, you can consistently craft delectable treats each time you bake, despite the inherent unpredictability of the process.

I made these cookies with crunchy peanut butter and substituted half and half with a mixture of 1.5 tablespoons of half and half and 1.5 tablespoons of water. I added 3/4 cup of chocolate chips without altering the original recipe. I think they could use a bit more salt, as peanut butter cookies benefit from a touch of saltiness to balance the sweetness. The texture turned out light and fluffy. A tip for making them is to avoid over-creaming or over-stirring, as this can make the cookies turn out flat and runny.

These cookies were absolutely perfect! We followed the recipe for some of them, and for others, we added peanut butter chips and milk chocolate chips. They all turned out amazing and so soft. The ones with milk chocolate chips were our favorite because the chocolate balanced out the peanut butter flavor perfectly. We even took some of the cookies, ground them in a processor with cream cheese, rolled them into balls, and dipped them in chocolate to make truffles. They were the best we've ever had, even better than Reese's peanut butter cups. Good luck and enjoy baking these delicious treats!

Sure, here is the rewritten review: I absolutely adored this recipe! I made a few tweaks based on my experience: 1. I preheated my oven to 350°F and found that 7 minutes was perfect for my oven, as the first batch ended up with burnt bottoms. Setting it to 375°F would have resulted in them being overly charred. It just goes to show that recipe times are more of a guideline, as various factors influence the final outcome. 2. Before creating the criss-cross pattern on top, I dipped my fork in sugar. This step prevented the dough from sticking to the fork, especially since it's a bit wetter compared to most cookie recipes. 3. I added a bag of Heath chocolate and toffee baking bits. Although the recipe would still be delightful without them, the combination of toffee and chocolate was absolutely fantastic.

I absolutely love these cookies! They are incredibly tasty and moist, not dry at all. I baked mine at 350 degrees for 12 minutes. The dough is a bit soft. I prefer to bake just one tray of cookies at a time and refrigerate the rest. The following day, the texture was ideal and the dough could be shaped into balls easily (and then coated in sugar). I suggest chilling the dough for a few hours before baking for the best results.

This is my third time preparing these cookies, and I absolutely adore the recipe. I like to enhance them by incorporating 6oz of mini chocolate chips and baking them for a few extra minutes to achieve a slightly crispy edge. I've noticed that they never appear fully baked at the 10-minute mark, but it could be due to my oven.

Tasted amazing! I sprinkled some cinnamon and added a bit more vanilla!

I made these last night and they turned out absolutely perfect! 😊

The flavor is nice, but the texture is too delicate. I'll have to search for a more robust recipe.

I tried using Teddy peanut butter for this recipe, but found it to be extremely oily. As a result, I omitted the butter entirely and reduced the amount of flour used, as the mixture was already quite dry and stiff. I suggest opting for Skippy or a non-natural peanut butter when making these cookies. To add my own touch, I included some cocoa powder and maple extract instead of vanilla. The end result was tasty, but the excessive oiliness of the peanut butter made the cookies a bit too greasy.