These flourless peanut butter cookies bake up thin and crisp. The simple batter welcomes variations. To the batter, consider adding 1 cup of mini chocolate chips, 1 cup toasted, chopped peanuts, 1/2 cup shredded coconut or 1 cup chopped dried fruit, such as dried cranberries.
Recipe adapted from Bon Appétit (September 1999)
1 cup (about 9 ounces) dark brown sugar
1 teaspoon baking soda
1 cup (about 8 ounces) smooth or creamy peanut butter
1 large egg
1 teaspoon vanilla extract