The Whole Jar of Peanut Butter Cookies The Best Recipes

Thursday, September 19, 2013

The Whole Jar of Peanut Butter Cookies

"This cookie were given its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I even have ever had, and bound to be a favourite with anyone who makes them. Just do not 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
1/2 teaspoon salt
1 cup chopped peanuts

Instructions :

Prep :	Cook : 30M	Ready in :

In a large bowl, cream butter, white sugar, and brown sugar till clean. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift collectively the flour, baking soda, and salt; stir into the peanut butter aggregate. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 stages F (175 stages 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 fifteen minutes within the preheated oven. Cookies should look dry on pinnacle. Allow to chill for a couple of minutes on the cookie sheet before removing to cool absolutely on a rack. These cookies taste wonderful when slightly undercooked.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it evenly, and make clean-up less complicated.

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