The Whole Jar of Peanut Butter Cookies

The Whole Jar of Peanut Butter Cookies

652
Kevin Ryan 0

"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 652

  1. 789 Ratings

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June Gonzalez
12/12/2003

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, it's 2 cups, or 1 cup for 1/2 recipe!

LucyDelRey
10/28/2005

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 butter is "1 7/8" cups (just measure two cups and subtract 2 tablespoons). I just use the entire two cups instead. The recipe is "forgiving" with regards to the quantity of peanut butter...give or take a few tablespoons (in my book, more is better)and they always come out delicious!!! DO NOT OVERBAKE! DO NOT WAIT FOR THE EDGES TO BROWN!! Take them out once they no longer look wet and leave on cookie sheet for at least ten minutes. TY Kevin for the recipe!!!!

OMAHAKATE
12/7/2003

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 them thoroughly with mini chocolate chips. I baked about 10 minutes on parchment paper so I didn't have to deal with greasy cookie sheets, and they came out perfect-- soft and chewy, just like the ones you pay $1.00 for at the mall. I'm making more today!