""This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"..."
INGREDIENTS
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1 cup butter, softened
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1 cup white sugar
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1 cup packed brown sugar
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2 egg
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1 egg yolk
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2 teaspoons vanilla extract
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1 (18 ounce) jar peanut butter
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup chopped peanuts