THE WHOLE JAR OF PEANUT BUTTER COOKIES RECIPE | ALLRECIPES
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!
Provided by Kevin Ryan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 5 dozen
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- 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 calories, CarbohydrateContent 24.5 g, CholesterolContent 35.5 mg, FatContent 17.5 g, FiberContent 1.6 g, ProteinContent 6.9 g, SaturatedFatContent 6.2 g, SodiumContent 210 mg, SugarContent 15.6 g
EASIEST PEANUT BUTTER COOKIES RECIPE | MYRECIPES
This fabulous cookie requires only four ingredients, making these quite possibly the easiest peanut butter cookies ever! Most of these ingredients you probably already have on hand in your own kitchen, which makes whipping up a batch of these beauties a snap. The classic recipe requires no flour, which makes these cookies perfect for those looking for a gluten free dessert option. Be sure to press the tops of the cookies with a fork for that "classic peanut butter cookie" look!
Provided by Steveny McCalla, Marion, Illinois
Total Time 35 minutes
Prep Time 20 minutes
Yield Makes about 30 cookies
Number Of Ingredients 4
Steps:
- Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 tsp. vanilla extract in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool.
- Variations: Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee bits, or chopped peanuts, onto the top of prepared cookie dough on baking sheets; bake as directed.
- Peanut Butter-and-Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed.
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