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 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
Directions
Step 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.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Step 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 272 | |
% Daily Value * | |
Total Fat18g | 22% |
Saturated Fat6g | 31% |
Cholesterol36mg | 12% |
Sodium210mg | 9% |
Total Carbohydrate25g | 9% |
Dietary Fiber2g | 6% |
Total Sugars16g | |
Protein7g | |
Calcium23mg | 2% |
Iron1mg | 5% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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