The Whole Jar of Peanut Butter Cookies
If you’re a peanut butter lover, "The Whole Jar of Peanut Butter Cookies" is your ultimate indulgence! This irresistible recipe showcases the rich, nutty flavor of an entire 16-ounce jar of peanut butter, creating cookies that are both delightfully soft and packed with bold peanutty goodness. With just 15 minutes of prep time, these cookies combine pantry staples like brown sugar, vanilla extract, and a touch of salt to perfectly balance the sweetness. Optional mix-ins like chocolate chips or chopped peanuts can elevate the texture to suit your cravings. Featuring a classic crisscross pattern on top, these golden-brown treats bake in just 12 minutes, making them an easy, crowd-pleasing dessert perfect for parties, holiday gatherings, or simply satisfying your cookie cravings. Tender, lightly chewy, and bursting with flavor, these peanut butter cookies are best enjoyed fresh or stored for later in an airtight container. Make a batch and watch them disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces Peanut butter (creamy or chunky)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 0.5 cup Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 1 cup Optional: Chocolate chips or chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the entire 16-ounce jar of peanut butter, granulated sugar, and brown sugar. Beat together with a hand mixer or stand mixer on medium speed until smooth.
Add the softened butter and beat until well combined and creamy.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until all wet ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Continue until a uniform dough forms. If using optional mix-ins like chocolate chips or chopped peanuts, fold them in now.
Using a tablespoon or cookie scoop, portion out the dough into 1.5-inch balls and place them on the prepared baking sheets, about 2 inches apart.
Gently press down on each dough ball with a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies will firm up as they cool.
Remove the trays from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
7150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.6 g | 511% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 802.5 g | 292% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 570.1 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 747 mg | 57% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4164 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
