In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract.
Stir until the mixture is smooth and fully combined. The dough will be slightly thick and sticky.
3. Shape the Cookies
Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to press the dough balls down, creating a classic crisscross pattern.
4. Bake
Bake in the preheated oven for 8–10 minutes, or until the edges are just set. The cookies may look slightly underdone in the center, but they will firm up as they cool.
5. Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm, or store for later!
Storage Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Optional Add-Ins
Cheesy Baked Potatoes with Sausage
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Fixed this last night for the hubby, and he couldn’t stop eating it!
Old fashioned momma s meatloaf
Dear Silent members from the group, say anything to stay active.
My whole family couldn’t get enough of this. Next time, I’m making double!
Strawberry Banana Pudding Cookies with Cheesecake Dip
Bewahren Sie dieses Rezept gut auf, denn es ist wie ein Schatz auf Erden!
