Chewy peanut butter cookies that have become a staple at our house, and they take just minutes to prepare!
Preheat oven to 350°F.
In a medium sized bowl, combine peanut butter, egg, and vanilla.
Add the granulated sugar, brown sugar, baking soda, salt, and flour and mix. The dough should be very thick and crumbly--knead the dough into a large ball.
Knead the dough into a large ball. Roll the dough into about 20 individual balls and place on a cookie sheet.
Before baking, slightly flatten the cookies (they do not spread very much). Bake at 350°F for 9-10 minutes. Cool before serving.
For this recipe, we would suggest using creamy peanut butter rather than natural peanut butter, as it would be too runny.
In this recipe, we used dark brown sugar; however, light brown sugar can be substituted.
We used white whole wheat flour in this recipe; however, all purpose flour can be easily substituted.
Make Ahead Tip: Cookies can be stored in an airtight container at room temperature for 2-3 days. Baked cookies can be frozen for 3-4 months. This recipe can be easily doubled or tripled.