Reproduction Jumbo Peanut Butter Jar Recipes

PEANUT BUTTER JUMBOS

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.

NO-BAKE PEANUT BUTTER PIE JARS RECIPE BY TASTY

Steps:

• In a large mixing bowl beat together powdered sugar, cream cheese, and peanut butter.
• Fold in half of the whipped topping.
• Crush half a graham cracker into the bottom or a jam jar.
• Drizzle a layer off hard shell over the graham cracker (this will firm up and act as a barrier to ensure the graham crackers stay crunchy).
• Spoon in the peanut butter pie mixture, filling the jam jar ¾ of the way.
• Top off with whipped topping and additional toppings to your liking.
• Chill the jars in the fridge for at least 1 hour before serving.
• Enjoy!

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• 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.