These are the best and easiest cookies you will ever make. They mix up like a breeze and are always consistent. I know that many people enjoy making cookies, but I am not one of those people. These cookies are so good and so easy that even I don't mind mixing them up.
The recipe yield is on the smaller side at only about 25-30 cookies, but I have doubled and tripled this recipe with good results. Just make sure if you triple that you are using a large bowl on a stand mixer. If you are just making a regular size batch, they can be mixed by hand with no difficulty.
These cookies are also very versatile depending on what you have on hand. I have made them with natural peanut butter and regular. I preferred the natural although there was nothing wrong with the regular batch at all. I have made them with chunky peanut butter and creamy. I prefer chunky because I love the pieces of peanut, but another great alternative if you use creamy is to add 1/3 cup chopped salted peanuts when you add the peanut butter chips. They are excellent this way. You can also leave out the peanut butter chips altogether or substitute chocolate chips in their place. You can make these the size listed in the recipe or make them larger if you prefer (just make sure you bake them a tad longer).
Flour Peanut Butter Cookies- makes approximately 25 cookies
I simply drop my cookies and flatten them ever so slightly with a glass or the tines of a fork. If you prefer rounder, neater cookies, you can roll them in a ball first and then bake. I never see a need for this though.
1 cup brown sugar
1 cup crunchy peanut butter (natural or regular)
1 large egg
1 tsp baking soda
1 tsp vanilla extract
1 cup peanut butter chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a spatula, mix brown sugar and peanut butter together in a large bowl (or in a stand mixer). Mix in the egg, baking soda, and vanilla. Stir in peanut butter chips. Drop by tablespoons onto baking sheet leaving 2 inches between each cookie. Using the bake of a glass, slightly flatten each cookie (this is optional but results in more consistent cookies). Bake 10 minutes. Cool on wire racks and store in a covered container.