Everyone loves the combination of peanut butter and chocolate, so this biscuit is usually a big hit!
These cookies are delicious. I used 100gm of peanut butter instead of the whole 190gm. They are soft and chewy in the middle and crunchy brown on the outside. Easy to make, and the recipe made almost 50 average sized cookies. - 20 Sep 2013
I didn't change anything in the recipe and tried to follow it as closely as I could. I got about 45 cookies and I cooked them until they were crunchy. I think I could have achieved a softer center if I cooked them a little less, but my oven runs hot and my family like them hard anyway. I could taste the peanut butter quite a lot in the uncooked dough, but once it was cooked I found that it wasn't as strong as I would have liked it to be. I also found the dark chocolate was a bit overwhelming and took away from the peanut butter flavour, so I would maybe try it with milk chocolate next time. As I've found with most peanut butter cookies, these didn't spread on their own so after the first batch I started to flatten them out myself. The best way to do it is to put them in the oven as they are for a few minutes, then while they are hot and partially cooked you can flatten them out with a spatula. This makes them look a lot neater than if you were to flatten them out before baking. Overall, these cookies aren't the most amazing things I've ever made, but they made a pretty decent snack without too much effort. My daughter really liked them, so I may make them again in the future. - 24 May 2018
Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butter to one cup and it was great. I also baked for about 10-11 minutes and they came out perfect and didn't crumble at all. - 03 Sep 2007 (Review from Allrecipes USA and Canada)