1 cup (Kraft) smooth peanut butter.
1/2 cup sugar.
Mix until well blended. Refrigerate 30 minutes. Roll into 18 balls, drop 2 inches apart onto ungreased cookie sheets. Mash crosswise with fork. Bake 18 to 20 minutes in 325 F oven.
This recipe makes a moist, albeit a bit greasy, cookie. They keep nicely, to; they do not go rock hard after a couple days. The recipe does not make a lot, though. So if you need plenty, you are better off doubling it. I managed to fit it all in a cereal bowl to refrigerate.
This is a fast recipe that i recommend anyone try if they are in need of a quick peanut butter or cookie fix!