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 Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

272 calories; protein 6.9g 14% DV; carbohydrates 24.5g 8% DV; fat 17.5g 27% DV; cholesterol 35.5mg 12% DV; sodium 210mg 8% DV. Full Nutrition

Reviews (715)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2003
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! Read More
(341)

Most helpful critical review

Rating: 3 stars
07/15/2008
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 moist they certainly weren't chewy. The dough was very crumbly and the finished product was the same. It sort of disintigrated in your mouth - almost reminded me of a super moist shortbread if that makes any sense. Obviously with a whole jar it had good pb flavor but the texture was definitely lacking. Forgettable recipe. I continue my search for the ultimate pb cookie. UPDATE: found my favorite - it's the Peanut Butter Chews recipe on the King Arthur Flour site. Read More
(33)
872 Ratings
  • 5 star values: 686
  • 4 star values: 121
  • 3 star values: 51
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
12/12/2003
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! Read More
(341)
Rating: 5 stars
10/28/2005
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!!!! Read More
(288)
Rating: 5 stars
12/07/2003
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! Read More
(188)
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Rating: 5 stars
12/18/2006
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 me 37 tasty cookies. The cookies came out nice and thick and if you do udercook them just a little bit they come out moist and fluffy. I will never use another Peanut Butter Cookie recipe again. I also get a kick out of telling everyone (and watching their eyes widen up) that the cookies contain a whole jar of Peanut Butter. I recommend you try this tasty and easy Peanut Butter Cookie recipe. Read More
(112)
Rating: 5 stars
02/16/2007
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. Read More
(80)
Rating: 5 stars
01/29/2003
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! Read More
(73)
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Rating: 5 stars
10/12/2006
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 these still turned out fabulous! I cannot wait to try a batch with chocolate chips! Baked these 12 minutes exact at 350 and the cookies were perfect, crisp on the edges and slighty chewy. And the perfect peanut flavor! I used Peter Pan Whipped peanut butter, it seemed to mix in really easily. try these cookies, you won't be sorry. Read More
(56)
Rating: 5 stars
07/27/2003
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. Read More
(47)
Rating: 5 stars
12/07/2003
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++++++ Read More
(45)
Rating: 3 stars
07/15/2008
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 moist they certainly weren't chewy. The dough was very crumbly and the finished product was the same. It sort of disintigrated in your mouth - almost reminded me of a super moist shortbread if that makes any sense. Obviously with a whole jar it had good pb flavor but the texture was definitely lacking. Forgettable recipe. I continue my search for the ultimate pb cookie. UPDATE: found my favorite - it's the Peanut Butter Chews recipe on the King Arthur Flour site. Read More
(33)