Super Simple Peanut Butter Cookies

I don’t get crunchy peanut butter. It’s like they didn’t grind the peanuts long enough but at some point they’re just “eh, that’s enough” and stop grinding. Basically what I’m saying is, crunchy peanut butter is lazy. That said, you could use crunchy peanut butter in this recipe, but just know that if I find out I will be silently judging you. Whether that matters to you is, of course, solely up to you, but know that I will be right.

And honestly, these are soooo simple, there is no excuse for laziness. Really, pretty much all you’re doing is dumping a bunch of ingredients into a bowl and mixing them, then throwing dough on a cookie sheet. Seriously. And people still buy pre-made peanut butter cookies in a box? I. Do. Not. Get. It.

Difficulty: easy
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Ingredients

· ½ cup butter, softened to room temperature

· 3/4 cup dark brown sugar

· ½ cup peanut butter (creamy, people, creamy!)

· 1 egg

· 1 t vanilla

· 1 ½ cups flour

Directions

Mix the butter, brown sugar, peanut butter, egg and vanilla until well blended, then add in the flour mix that in until you’ve got a fully blended dough.

Roll the dough into balls about the size of a walnut and place on an ungreased cookie sheet, or a sheet covered in parchment paper (I prefer parchment because there’s less clean-up. AGAIN…see how easy this is???). If you want a “traditional” looking peanut butter cookie, take a fork and flatten them out with the fork in a cross-hatch pattern.

Or, if you insist on being lazy, don’t do that. Just throw it in the oven as is.

Oh, and if you’re so inclined you can throw in chocolate chips too. Because chocolate chips make almost everything better. But I didn’t here…

Bake at 350 for about 10 – 12 minutes until they get golden brown. Let them cool on the cookie sheet for a couple minutes and move them to a wire rack to cool. Use one as an eye patch. Then eat it.