WARNING: This recipe contains PEANUTS!!

Naomi Created this recipe as a response to a special request for a peanut butter cookie that was neither sandy, nor crunchy, nor cakey, nor hard. The texture is reminiscient of the Mary Jane candies you can buy in the penny section of most old fashioned candy stores – a chewy, fudgy dense candy-like center with a slightly harder, caramelized bottom, this cookie is great and extremely unique compared to what is usually available out there.

2 c peanut butter (you must use a non-separating peanut butter with added sugar of some sort. Jiff is best – choose crunchy or smooth as you prefer)
2 c white sugar
1/2 c (2 oz or 56.7g) Better Batter Gluten Free Flour
2 eggs
2 tsp vanilla

Mix all ingredients together until well combined.

Measure out by tablespoons (or a cookie scoop) onto a cookie sheet covered with non-stick foil, silicone baking mat, or parchment paper.

Flatten with the bottom of a glass (it may be easier to do this by wetting the glass in water or dipping in sugar)

Bake at 350 for 9-12 minutes, or just until the edges of the cookie barely begin to look ‘baked’ or slightly drier than the center.

Allow to cool before removing from cookie sheets.

This recipe makes 30 cookies