1 egg
1 c. peanut butter, creamy or crunchy
1 c. sugar, or packed brown sugar
1 tsp. vanilla

Preheat oven to 350*.

** Tip: To measure peanut butter, spray measuring cup with non-stick cooking spray, then spoon peanut butter into measuring cup, pressing to fill any air pockets.**

In medium bowl, thoroughly combine all ingredients.

For individual cookies, drop dough by tablespoonfuls onto cookie sheets lined with parchment paper or lightly sprayed with cooking spray. Flatten with a fork in a criss cross pattern and bake for 10-15 minutes or until brown around the edges and set. Cookies will become firmer as they cool. Remove from pan and cool on rack. Store any leftovers in zip top plastic bags or tightly covered container.

For bar cookies, spray a 9x13 pan with cooking spray, and double the recipe. Press into pan and bake until brown around the edges and mostly set, about 20-25 minutes. Bars should be still a little soft in the center but will firm up as they cool. Let cool in pan on rack, cut into bars and store any leftovers in zip top plastic bags or tightly covered container.

White sugar makes crisper cookies and brown sugar makes them moist and chewy.