I somehow got an older version of this recipe when I printed it out so mine didn't turn out as good. They definitely need the entire 12 - 14 minutes to cook and you also really need to press them down. They don't spread very much. I will try them again by pressing them down and cooking a little longer. Mine were a bit chewy.
Superb, as are most Fine Cooking recipes! An interesting twist on the classic peanut butter cookie recipe, and the addition of chocolate in the filling is very good.
This recipe is fantastic. Every time I make these cookies they're usually gone within seconds. I agree with the review about using cake flour. It just makes them a little more fluffy and chewy which is the way I prefer my cookies. Even though they are extremely rich, I've drizzled chocolate over the top of them. Now, that may seem a little over the top, but I've never heard any complaints!
We love these cookies. But they are so rich with the filling that we usually have them without and they still get raves. The cake flour makes them really tender.
I've made these cookies since they first came out in Fine Cooking several years ago. The cookies are great, with the filling, they are spectacular. I get requests to bring them all the time. Highly recommended. Anne Gomes