Easiest Peanut Butter Cookies

One cup of peanut butter
One cup of sugar
-- cream together with a fork or with a mixer

One egg
-- mix into the creamed peanut butter sugar

Chocolate chips are pretty good in this or a few nuts, but you don't want to use to many or the cookies don't hold together very well.

Roll into a ball and press with a fork. These don't spread a lot, but on my small baking sheet I only made six, though they were pretty good sized. This makes about 12 good size cookies. As I recall the original recipe had you make almost bite-sized cookies -- maybe two dozen or more. I immediately divided the dough in half and put in saranwrap and then shaped it into a log (kind of like the biscotti), made sure all of the ends were sealed and put it in the freezer for next time.

Bake at 325 for about 10 minutes, until they feel kind of "set" but are still soft.
When you take them out of the oven, let them cool on the baking sheet for a few minutes and it makes the easier to lift. They firm up as they cool.


For the cookie dough you froze, depending on the size of the log your rolled it doesn't take that long to thaw and you can just slice, mark with a fork, and bake. It took just slightly longer because the dough was so cold.