Cannon Simple Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together and fill 24 mini muffin cups.

Bake at 350 for 8 minutes

When just out of the oven add a mini Reese's Peanut Butter Cup (smash all the way down)

Take out of the pan with a spoon when cooled or warm.

Makes 24 cookies.

Courtney's Monster Cookies

From: This Worthey Life

We love them and you can change out the M&M color based on the holiday so they are perfect for any occasion. 

EVERYTHING YOU NEED TO MAKE MONSTER COOKIES FROM SCRATCH

• 1 ½ cup of creamy peanut butter
• 1 cup of  sugar
• 1 cup of  brown sugar
• ½ cup of butter softened
• 1 tbs. sour cream
• 3 eggs
• ½ tsp. vanilla extract
• 4 ½ cup of rolled oats (not the quick-cooking variety)
• 2 tsp. baking soda
• 1 cup of chocolate chips
• 1 cup of  regular or baking M&M’s

DIRECTIONS ON MAKING HOMEMADE MONSTER COOKIES

1. Preheat your oven to 350 degrees.
2. In a large bowl combine the eggs, sugar and brown sugar. Mix well.
3. Next add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
4. Add in the two tsp. of baking soda.
5. Slowly fold in your 4 ½ C. of rolled oats, mixing well.
6. Next, add in your 1 cup of chocolate chips and ¾ of the M&M’s.
7. Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for super easy clean up) and gently press down into a more rounded shape. Press some of your extra M&M’s into the top of the cookie dough.
8. Bake for 10-12 minutes. Cookies will turn golden brown. Try not to over bake. They are even better if a little bit undercooked and not crunchy.

*Makes approximately three dozen cookies. Store in an airtight container 1-2 weeks. These cookies also freeze well.

Olivia’s Peanut Butter No Bake Cookies

My 5 year old loves to help me with these cookies. Store them in
the fridge and they will keep for a week. They are especially
good with a little melted chocolate drizzled over the top. Megan Bradley

2 cups Sugar 1/2 c. Milk 1/2 c. Butter 1/8 tsp Salt 1 tsp. Vanilla 1 cup Creamy Peanut Butter 3 cups Quick 1 Minute Quaker Oats Directions: Combine sugar, milk, butter, and salt in medium pan. Bring to a boil. Allow to boil for 1 minute. Remove from heat. Stir in vanilla, peanut butter, and rolled oats. Stir until mixture begins to stiffen a little. Drop onto foil or cookie sheet into round clusters. Put in fridge to set.

Double Peanut Cookies

Creamy peanut butter works best in these cookies.
Jill Dorrough

1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cu packed brown sugar 1/4 cup butter 2 eggs 1 1/2 cups flour 1 tsp baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Directions: Heat oven to 375. Beat peanut butter, sugars, butter and eggs in a KitchenAid fitted with paddle attachment. Sift in flour and baking soda. Stir in peanuts. Drop by rounded 2-TBSP-fuls (1/8 cup) about 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool 1-2 minutes, then transfer to wire rack.