The Whole Jar of Peanut Butter Cookies

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Description

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!

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

Instructions

  1. In a large bowl
  2. cream butter
  3. white sugar
  4. and brown sugar until smooth. Add the eggs
  5. yolks
  6. and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour
  7. baking soda
  8. and salt; stir into the peanut butter mixture. Finally
  9. stir in the peanuts. Refrigerate the dough for at least 2 hours.
  10. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  11. 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.

Servings: 30

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