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!
Original recipe makes 5 dozen
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
1/2 teaspoon salt
1 cup chopped peanuts
Directions
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- 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.
Nutrition
Calories: 272 kcal
Carbohydrates: 24.5 g
Cholesterol: 37 mg
Fat: 17.5 g
Fiber: 1.6 g
Protein: 6.9 g
Sodium: 210 mg
Related Recipes:
Peanut Butter Chocolate Cookies
Peanuttiest Peanut Butter Cookies
Robin’s Peanut Butter Cookies
Paydirt Peanut Butter Cookies
Peanut Butter Cookies with Truvia® Baking Blend
Choco Peanut Butter Cookies
Really Basic Peanut Butter Cookies
Chocolate/Peanut Butter Drop Cookies
Peanut Butter and Chocolate Peanut Butter Cup Cookies
Best Peanut Butter Cookies Ever