Snack: The Whole Jar of Peanut Butter Cookies

Recipe by Kevin Ryan 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!

This recipe includes superfoods such as:

Nuts

Health benefits of The Whole Jar of Peanut Butter Cookies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

Instructions

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. 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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