Now for the plain version of the easiest peanut butter cookies ever. They are a little boring if you just subtract out the chocolate chips so you have to alter them a little. Do everything as before, make your tablespoon-sized doughballs and then what I do is squish it with a buttered, sugared glass and then do my criss crosses with the fork. You don’thave to do both, I just like the graininess of the sugar on the outside and I like the nostalgia of the criss crosses. My mom used to let me do that part 
Take a flat bottomed glass and rub your stick of butter on it, pour some sugar in a bowl, and then dip the glass in the sugar before squishing each cookie.
Peanut Butter Chocolate Chip Cookies
1 large egg
1 cup sugar
1 cup creamy peanut butter
1/2 teaspoon vanilla
Preheat over to 325 degrees. Mix egg, sugar, vanilla, and peanut butter until well blended. Cover and refrigerate 1 hour. Line a cookie sheet with parchment paper. Remove from fridge and roll into tablespoon size balls. Place on cookie sheet a couple inches apart from each other. Flatten with the bottom of a sugared glass cup and make fork hatches if desired . Bake 17 to 19 minutes until slightly brown and yummy looking. Cool on sheet for a few minutes before removing to a wire rack. Enjoy!
