Recipe By Anonymous
Rating
Published Sep 27th
Prep - Cook - Additional - Ready In -
Servings 5 dozen Calories 271.6

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!

Recipe 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

Cooking Directions

  1. 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. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  3. 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.

Nutrition Facts

  • Calories 271.6
  • Carbohydrate 24.5 g
  • Cholesterol 35.5 mg
  • Fat 17.5 g
  • Fiber 1.6 g
  • Protein 6.9 g
  • Saturated Fat 6.2 g
  • Sodium 210 mg
  • Sugar 15.6 g

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Reviews

  1. Like others I was looking for an amazing pb cookie recipe and chose this one based on reviews. I must have a different concept of "chewy" than the author because although I would say they were moist they certainly weren't chewy. The dough was very crumbly and the finished product was the same. It sort - Read more ...
  2. These cookies were simple to make. Best peanut butter taste of any I've had, outside of my mother's. And they taste better the longer they sit. I didn't have an 18 oz jar, so I used a 16 oz jar of crunchy, and I didn't have a 3rd egg for the egg white. I rolled - Read more ...
  3. I just made these cookies for the first time yesterday and my family and I truely believe that these are thee best Peanut Butter Cookies we have ever eaten in our entire lives. This recipe gave me 37 tasty cookies. The cookies came out nice and thick and if you do udercook them just a - Read more ...
  4. This is quite possibly the best peanut butter cookie recipe ever! I made per the recipe verbatim...except for one inadvertent change, I ran out of flour, and only had about a cup and 3/4...but these still turned out fabulous! I cannot wait to try a batch with chocolate chips! Baked these 12 minutes exact at - Read more ...
  5. 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 - Read more ...
  6. 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!
  7. These were the best peanut butter cookies I have ever had. They were so moist and delicous. I used crunchy peanut butter and omitted the nuts and used margerine instead of butter and they were still great. If you really want to impress someone, then bake these cookies. A++++++
  8. 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 - Read more ...
  9. I come from a family of peanut butter addicts and these hit the spot. The cookies were very moiste and had a great peanut butter flavor. Because I used extra chunky peanut butter I didn't add the nuts. I must have made mine too small though because I ended up with almost seven dozen and - Read more ...
  10. By far the best Peanut Butter cookies around! I did not use peanuts, I used chunk peanut butter and baked for 10 mins to make a little under done! WOW! The best!
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