These cookies are GREAT! I doubled the recipe, made some for our after-the-football-game Friday night "5th QUARTER", then made up the rest last night for a teacher's meal later on in the week. It makes a LOT.The recipe is from Kevin Ryan on Allrecipes.com. I changed only one thing. I added mini chocolate chips instead of the chopped peanuts.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
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 (Choosy mothers choose Jif!) :)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips (original recipe says 1 cup chopped peanuts)
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.
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. (Dip in flour first, if needed.) 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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