Store in an airtight container on the counter for up to a week. 

Use regular creamy peanut butter. Kraft, Jif and Skippy all work well. Natural peanut butter will result in a drier and more crumbly cookie.

You can optionally add chocolate chips to this recipe. Add 1/3 cup. 

You don’t have to chill the dough, but if the cookies are hard to roll, chill the dough.

Let the cookies cool. They will be very soft and puffy when you take them out of the oven so it’s important to let them cool before eating.