These cookies are one of our family favorites. They are flourless, but take a lot of peanut butter for that reason. They are so easy to make, that in 15 minutes you’ll be sitting down with a warm cookie in one hand and a glass of milk in the other.
2 c. of creamy peanut butter. I’ve never used chunky for this recipe but you could try.
2 c. sugar
1/2 tsp. vanilla
2 tsp. baking powder
Heat oven to 350 degrees.
Combine all ingredients.
Scoop by rounded teaspoons onto baking sheets. Dip a fork into sugar and cross hatch the tops of each cookie.
Bake 7 to 10 minutes. They won’t look like they are done, but if you can get a metal spatula under them, they are. Scoop the spatula under quickly, then place on cooling racks.
They will harden as they cool. For extra crispy, melt in your mouth cookies, substitute the baking powder with baking soda and omit vanilla. As soon as they are cool put cookies in a covered air-tight containers. It seems like any amount of moisture quickly crumbles these cookies. I’ve left them out overnight before and ended up with crumbles the next morning. Forget taking them on a picnic for the same reason. I only made that mistake once. They just didn’t survive.
Makes app. 4 dozen