Peanut(ty) Butter Cookies

January 26, 2019Chris King

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Otherwise know as “Whole Jar” Peanut Butter Cookies, this recipe is my very favorite.  Having had a “peanut free” bakery, I often found myself craving peanut butter.  Occasionally on my day off the car would lead me to a nearby bakery, aptly named “Happiness Is..” for their delicious peanut butter cookie, which I believe to be this recipe.  I’m guessing the original recipe came from one of the peanut butter companies, because of the “whole jar” of peanut butter called for.

As an aside, who didn’t grow up eating peanut butter??!!  Really, we practically lived on peanut butter sandwiches as did every other kid in my school.  For what I believe must be environmental, many children find themselves allergic, so Perfect Endings Bakery was a peanut-free bakery.

If you are fortunate enough to not have a loved one with a peanut allergy, do enjoy these cookies, as you won’t get any more peanut butter flavor than this.

In a mixer bowl, cream:
1 cup Butter, room temp.
 
Add to the butter and cream well:
1 cup Sugar
1 cup packed Brown Sugar
 
Add to above and mix well:
2 Eggs, whole
1 Egg Yolk
2 tsp. Vanilla Extract
1 whole jar (18 ounce) Peanut Butter, creamy
 
Combine dry ingredients in another bowl and then add to above:
2 cups AP Flour
1 tsp. Baking Soda
1/2 tsp. Salt
 
Stir in:
1 cup Peanuts, coarse chopped
 
Chill the dough for at least 30 minutes.  Roll into 1-1/2″ balls and place on parchment lined cookie sheets, leaving room for spread.   Bake in pre-heated 350 degree oven for 9-12 minutes, or until lightly browned, but still soft in the center.  When removed from the oven, immediately press down the cookie with a flat spatula.  As with most cookies, these freeze well. 
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