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INTRO

My Wiff makes these. A lot. On any given day, I’ll come home from walking the dog and there’s a 50% chance she’ll be pulling them out of the oven.

I’ll have been gone for only 2 minutes.

I have no clue how she whips them up so quickly. [She’s a witch.] 

Make extra… They disappear [translation: I eat them] almost as quickly as they appear.

INGREDIENTS

Makes 12 cookies

• 1 c Peanut Butter (250g)
• 1 c Sugar (200g)
• 1 egg (50g)
• 1 t (15ml) vanilla extract

RECIPE

1. Mix everything together in a large bowl.
2. Place teaspoon sized balls on greased cookie sheet, parchment paper-lined baking pan, or Silpat. Flatten the balls with a fork, making a crosshatch pattern. This helps them cook more evenly, and looks badass. 
3. Bake @ 350˚F for 6-8 minutes. They will seem undercooked when they first come out of the oven but they’ll firm up as they cool.
4. Bonus points: drizzle melted chocolate chips over the tops when they come out of the oven to make them taste like a chocolate peanut butter cup.