The Whole Jar of Peanut Butter Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 egg |
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:
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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