-Natural Peanut Butter -Granulated Sugar -Powdered Sugar -Egg -Vanilla Extract -Baking Powder
Preheat the oven to 350ºF. Add natural peanut butter, granulated sugar, powdered sugar, egg, vanilla extract, and baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.
Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.
Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.
I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!
Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack.
After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!