Add egg, vanilla and salt and stir until combined.
If desired, mix in chocolate chips.
Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)
Bake for 8-10 minutes or until bottoms are just barely browned.
Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.
Creamy peanut butter. choose your favorite peanut butter variety! Allergic to peanuts? Any nut or seed butter should work well in this recipe!
Sugar. Use granulated sugar or organic cane sugar for the best results. Note. I tired coconut sugar and it did not work.
Chocolate. Drizzling chocolate on top of these cookies, or adding chocolate chips to the batter, is optional, but delicious!
Can you make cookies with natural peanut butter?
I recommend using a peanut butter that is solid at room temperature. Some natural varieties do meet this requirement and can be used. If you use a peanut butter that's liquid at room temperature (like this homemade peanut butter), you will have to chill the dough for 60 minutes before baking.
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. If you add chocolate on top, be sure to let it harden completely before stacking them in a container.