Easy Peanut Butter Cookies

This is how I have made my peanut butter cookies for as long as I can remember. It's easy, it's fast, and it instantly satisfies a sweet tooth- especially for a peanut butter lover (like this gal right here!). And it's so easy to change. Too sweet for you? Remove the vanilla extract or add some sea salt on top. Want them plain? Remove the Hershey Kiss. Want a different topping? The world is your oyster, because this is a perfect base recipe.

 Continue reading to see the recipe.

Ingredients:
1 cup peanut butter
1 cup of sugar
1 egg
1 teaspoon vanilla extract

 1. While oven is preheating to 350°F, mix all of the ingredients together.

2. I like to use a melon baller to scoop mine on the pan. I've used my bigger one to make nice big cookies. For these, I used the small Pampered Chef version that equals to about 1 tablespoon per cookie. You can easily use a spoon, your hands, whatever you are comfortable with. And go with any size you want. The bigger you go, the less cookies you'll have numerically, but I'm not judging if you consider a cookie the size of your fist as one cookie. This is peanut butter AND cookies we're talking about. I understand the addiction.

3. I set them about an inch apart on the pan. You can use a fork to flatten them and make a pattern, but I'm typically lazy on that step and just let them flatten naturally in the heat.

4. Let them bake for about 10 minutes or until golden at the sides. I let them rest about two minutes and then pop the candy into the center while the cookies are still warm and mushy. It'll set around the candy as it cools.

5. That's it. The hardest part about these are trying not to eat the whole batch.

P.S.- If going the Hershey Kiss route, my personal favorites to use are the caramel or almond ones. You're welcome. ;)