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The Whole Jar of Peanut Butter Cookies Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • 3Roll 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 30 servings
  • 272 cals
  • 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
  • 1/2 teaspoon salt
  • 1 cup chopped peanuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    272
    14%
  • Fat:
    17.5
    27%
  • Carbs:
    24.5
    8%
  • Protein:
    6.9
    14%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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