Go here and make these, from Smitten Kitchen: http://smittenkitchen.com/blog/2015/10/salted-peanut-butter-cookies/.
Seriously, just go. You have the ingredients (brown sugar, eggs, peanut butter, vanilla, and salt). It takes less than an hour (and 30 minutes of that is freezer time, 14-15 is baking).
These cookies are perfection.
A crisp exterior gives way to creamy almost underbaked doughy centers that taste like the perfect peanut butter cup center, and the hit of salt on top makes them perfectly crave-able.
I followed the recipe exactly, and used a whole 16.3 oz jar of Skippy. Now usually I’m all about the natural peanut butter, but with so few ingredients I didn’t want to risk substituting anything.
I’d also add that when the recipe says to sprinkle salt on top– be generous! The processed peanut butter is sugary, and then you add brown sugar, so you really need some salt to set it off.
That’s it. I’m going to keep this short and sweet (and salty). Just trust me and go make these cookies. Easy and amazing.