Peanut butter is the whole show here, and that's exactly what makes these cookies so satisfying — just one bowl, a few stirs, and a dough that comes together in minutes. Rolled into balls and pressed with a classic crosshatch pattern, they bake up with crisp edges and soft, slightly underdone centers that firm up as they cool. Sweetened simply and rounded out with a touch of vanilla, they taste like the peanut butter cookie you remember, no long ingredient list required. This is a great one to keep in your vegan rotation for those moments when you want something quick, nostalgic, and completely fuss-free. Let them cool for a few minutes before moving them off the tray — they're a little delicate warm, but that's part of what makes them so good.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter, sugar, egg, and vanilla extract, if using, until a uniform dough forms.
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