The Whole Jar of Peanut Butter Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (approximately 3-5 minutes).

Recipe View 2 mins Beat in the eggs, egg yolk, and vanilla extract until well combined (approximately 1-2 minutes).

Recipe View 3 mins Gradually stir in the entire jar of peanut butter until fully incorporated and the mixture is smooth (approximately 2-3 minutes).

Recipe View 1 mins In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Recipe View 2 mins Stir in the chopped peanuts until evenly distributed throughout the dough.

Recipe View 2 hrs Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View 3 mins Roll the chilled dough into walnut-sized balls and place them on the prepared baking sheets, leaving some space between each cookie.

Recipe View 1 mins Slightly flatten each cookie with the tines of a fork, creating a crosshatch pattern.

Recipe View 14 mins Bake for 12-15 minutes, or until the edges are golden brown and the tops appear set. The cookies may still seem slightly soft in the center, but they will firm up as they cool.

Recipe View 5 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.