The Easiest Peanut Butter Cookies Recipe

• 1 roll (16 ounces) Refrigerated Sugar Cookie Dough (I used Pillsbury)
• 16 ounces peanut butter (I used Peanut Butter & Co. Smooth Operator)

1. Preheat oven to 350u0b0F.
2. In a large bowl, break up the dough and add the peanut butter, mixing until well combined, being careful not to overwork the dough.
3. Form one-inch balls from the dough and drop each ball in an ungreased cookie sheet, two inches apart. Flatten each piece twice with the back of a fork, making a criss-cross pattern on the top of the cookie.
4. Bake in the center rack of the oven for 10 to 14 minutes or until golden. Be careful not to overbake.
5. Cool cookies in the sheet pan over a wire rack for five minutes, then remove from cookie sheet and allow to cool completely before serving.
6. Add 1 cup mini semi-sweet chips and roll the dough onto a lightly floured surface and cut into squares.
7. Add 2 tablespoons of Pumpkin Pie Spice to dough. From into balls and press down with the bottom of a drinking glass. Sprinkle with Demerara sugar before baking.
8. Add 1/2 cup dried cranberries and 1/2 cup dried cherries to the dough. Form into small mounds.

roll, peanut butter

Taken from www.seriouseats.com/recipes/2009/12/the-easiest-peanut-butter-cookies-recipe.html (may not work)