Honestly, hands down my favorite PBC recipe for life…best part, no flour, no butter, one bowl to clean up and they have the perfect texture, every time!
1 cup crunchy peanut butter (I used Earth Balance coconut peanut butter)
1 cup creamy peanut butter
2 eggs
1 tbsp vanilla
1 tsp baking powder
1 cup white sugar*
1 cup brown sugar
*(I would lessen the white sugar amount next time by half or maybe all)
<Beat/mix well>
Preheat oven to 350 degrees
Prepare two baking sheets with parchment paper
Roll/ice cream scoop the classic 1.5″ balls and fork stamp them
Sprinkle a bit of sugar on top (I used sugar crystal sprinkles) or even a dash of finishing salt!
Bake for 10 minutes.
the Seattle Cook 