These are awesome! I used original Jif and they turned out great. I made them along with a Betty Crocker mix and they retained their shape much better while the ones from the mix melted and spread out everywhere
I have used this recipe for years, with the addition of 1 tsp of Vanilla. These are great cookies. The only advice I will give, it take note that all these ingredients turn to liquid in the oven, so when you check them for doneness, you will be tempted to leave them in the oven just a couple minutes longer. DO NOT!!! they will cool and harden when you take them out. I cook them for 11 minutes and no more. These are quick to burn, so keep a watchful eye on them. They are worth it though, these are the best peanut butter cookies ever.
I absolutely love this recipe. I also took the advice on the comments and used 3/4 cups of sugar and added two tea spoons of vanilla extract and the results are absolutely delicious. Thank you for posting this recipe.
I had to put 6 tea spoons of plain flour into the mixture as it would not all come together. But it is very very easy to make an a nice recipe to work with.
Finished result - (taste): horrible. I don't know it was because the recipe was wrong or it was because I put flour in in to make it come together. But it is a recipe I won't be making again.
These tasted okay, but did come out a bit oily and had a slightly gritty texture. I added a dash of cinnamon and a splash of vanilla for some more flavor and reduced the sugar to 3/4 cup (half brown half white) based on other reviews. The cookies still came out a bit too sweet for my taste. I can see where the brand of peanut butter used might make a difference. Peanut butter cookies with flour are definitely better tasting and have a better texture as well.