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The Whole Jar of Peanut Butter Cookies

Rated as 4.69 out of 5 Stars

"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!"
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servings 272
Original recipe yields 30 servings (5 dozen)


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  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 272 calories; 17.5 24.5 6.9 35 210 Full nutrition

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Read all reviews 698
  1. 851 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

Like others, I was looking for an amazing pb cookie recipe and chose this one based on reviews. I must have a different concept of "chewy" than the author, because although I would say they were...

Most helpful
Most positive
Least positive

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, ...

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...

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...

I just made these cookies for the first time yesterday and my family and I truely believe that these are thee best Peanut Butter Cookies we have ever eaten in our entire lives. This recipe gave ...

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 ja...

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!

This is quite possibly the best peanut butter cookie recipe ever! I made per the recipe verbatim...except for one inadvertent change, I ran out of flour, and only had about a cup and 3/4...but t...

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 ...

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...