The Whole Jar of Peanut Butter Cookies

The Whole Jar of Peanut Butter Cookies

655

"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

{{adjustedServings}} servings 272 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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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.
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Reviews

655
  1. 794 Ratings

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Oh, wow. These are soooo good! I was having a hard time trying to figure out how much was in a whole jar of Peanut butter, because I only wanted to make 1/2 recipe. In case you need to know, ...

YUMMY cookies!!! I followed the recipe exactly, however I used 1/2 cup shortening and 1/2 cup butter. For those of you who buy the extra large jars, the measurement for an 18 ounce jar of peanut...

I made these using creamy peanut butter and no nuts and they were gone in 2 days! I used a fork dipped in sugar (as suggested by a previous reviewer) to flatten them slightly, and then sprinkled...