It doesn't get any easier than this unless you count the slice and bake- which, sometimes we do. ;-) Aside from their ease and lack of flour, one advantage these cookies have over traditional peanut butter cookies is that you can roll them right away without chilling first. Perfect for holiday trays, just use the appropriate colored sugars.
4 ingredients (you can do it with 3 but we like to add chocolate), less than 20 minutes and a nice tall glass of milk and you're good to go.
1 cup peanut butter
1 cup sugar (plus a bit more for smooshing them down)
Hershey's Kiss, mini peanut butter cup or chocolate star*, optional.
Mix the pb, cup of sugar and egg together. Roll into 1 inch balls and place on ungreased cookie sheet- we like to use parchment paper, but that's because we're lazy and/or hate washing dishes, depending on the day.
Flatten balls with a cup or something dipped in sugar- we use the bottom of a vinegar cruet with a little design on the bottom, but really, the palm of your hand or a fork works.
Bake in a 350 degree oven for 8-10 minutes or until edges are lightly browned.
Let cool on pan for 5 minutes before removing to wire rack to cool.
*If topping with chocolate, press halfway down into cookie as soon as you remove the pan from oven then let cool on pan.