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The Whole Jar of Peanut Butter Cookies
SUBMITTED BY:
Kevin Ryan
PHOTO BY:
ilovesweets
"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 RATING:
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Original recipe yield 5 dozen
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 12, 2003 by NMJUNKO
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NMJUNKO
Dec. 12, 2003
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!
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27 users found this review helpful
Oh, wow. These are soooo good! I was having a hard time trying to figure out how much was in...
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Reviewed on Dec. 7, 2003 by OMAHAKATE
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OMAHAKATE
Dec. 7, 2003
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 to deal with greasy cookie sheets, and they came out perfect-- soft and chewy, just like the ones you pay $1.00 for at the mall. I'm making more today!
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11 users found this review helpful
I made these using creamy peanut butter and no nuts and they were gone in 2 days! I used a...
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Reviewed on Jul. 27, 2003 by
Navy_Mommy
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Navy_Mommy
Jul. 27, 2003
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 had to decrease the cooking time to about 9-10 minutes. You definately should undercook them a little so they stay chewy. I will make again for sure.
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11 users found this review helpful
I come from a family of peanut butter addicts and these hit the spot. The cookies were very...
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Reviewed on Oct. 28, 2005 by
AGENTLUCY
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AGENTLUCY
Oct. 28, 2005
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 cups instead. The recipe is "forgiving" with regards to the quantity of peanut butter...give or take a few tablespoons (in my book, more is better)and they always come out delicious!!! DO NOT OVERBAKE! DO NOT WAIT FOR THE EDGES TO BROWN!! Take them out once they no longer look wet and leave on cookie sheet for at least ten minutes. TY Kevin for the recipe!!!!
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9 users found this review helpful
YUMMY cookies!!! I followed the recipe exactly, however I used 1/2 cup shortening and 1/2 cup...
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Reviewed on Jan. 29, 2003 by AXCESSITALL
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AXCESSITALL
Jan. 29, 2003
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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8 users found this review helpful
By far the best Peanut Butter cookies around! I did not use peanuts, I used chunk peanut...
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Reviewed on Dec. 7, 2003 by BILLANGEL777
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BILLANGEL777
Dec. 7, 2003
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++++++
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7 users found this review helpful
These were the best peanut butter cookies I have ever had. They were so moist and delicous. ...
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Reviewed on Feb. 16, 2007 by
CAREYCOX
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CAREYCOX
Feb. 16, 2007
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 these into 2 logs, and froze them for 30 - 45 minutes, until firm. I cut them thick and baked them for 20 mins at 375.
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6 users found this review helpful
These cookies were simple to make. Best peanut butter taste of any I've had, outside of my...
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Reviewed on Apr. 11, 2005 by
MISS ALIX
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MISS ALIX
Apr. 11, 2005
We loved these cookies! I omitted the chopped peanuts (didn't have any on hand) and just used crunchy peanut butter. Turned out great! Next time I'll try Laura Scudder's PB as someone suggested. Great recipe!
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6 users found this review helpful
We loved these cookies! I omitted the chopped peanuts (didn't have any on hand) and just used...
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