Easy Peasy Peanut Butter Cookies

   
   These peanut butter cookies are as easy as it gets when it comes to cookies (and they're gluten-free! Double bonus!) It is a recipe from the back of the Kraft Peanut Butter jar, and has only 3 ingredients. I added a fourth ingredient though (no, not chocolate or marshmallows, sheesh)....although....? No, seriously, I added some corn starch to give the cookies some "staying power" as it were. These usually get too flat for my personal cookie liking, so some corn starch does the trick!
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Peanut Butter Cookies 
Gluten Free, and easily doubled
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Ingredients:

• 1 Cup peanut butter (it can't be the good, healthy kind, they won't turn out)
• 1/2 Cup Sugar
• 1 egg
• 1 Tsp corn starch
• Little bit of extra sugar to sprinkle on top (optional)

Method:

1. Heat oven to 325 degrees F
2. Mix all the ingredients together with a large spoon until well blended.
3. Using a 2 Tbsp scoop (or spooning 2 tablespoons worth into your hand, and rolling it into a ball), scoop dough out, and place 3 inches apart on baking a baking sheet. Sprinkle with sugar, and flatten (not too flat) with a fork.
4. Bake 20 minutes, or until lightly browned on bottoms (don't over bake!). They will appear poofy and slightly under baked-that's good!
5. Cool 5 minutes, then transfer to wire racks and cool completely. 

   These cookies finish up nice and soft on the inside, and they are just plain ol' peanut-buttery delicious!