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
- butter: 1 cup (softened)
- white sugar: 1 cup
- packed brown sugar: 1 cup
- eggs: 2 piece
- egg yolk: 1 piece
- vanilla extract: 2 tsp
- peanut butter: 1 jar (18 ounce jar)
- all-purpose flour: 2 cups
- baking soda: 1 tsp
- salt: 0.5 tsp
- peanuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
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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.
