The Whole Jar of Peanut Butter Cookies

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.

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.