The Whole Jar of Peanut Butter Cookies recipe

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Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped peanuts

Nutrition Info

271.6 calories
carbohydrate: 24.5 g
cholesterol: 35.5 mg
fat: 17.5 g
fiber: 1.6 g
protein: 6.9 g
saturatedFat: 6.2 g
servingSize: -
sodium: 210 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla, mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt, stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

  3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Recipe Yield

5 dozen

Recipe Note

This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!

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