. . . and they're gluten-free and dairy-free to boot.
In a medium bowl, stir together:
1 cup peanut butter, creamy or crunchy
1 cup sugar
and 1 t. vanilla
until thoroughly blended.
Drop by teaspoonsfuls on greased cookie sheet, and bake at 325 for 10 minutes. Pull from oven and give them the old cross-hatching treatment (gently), then bake for two more minutes (12 total). Remove from oven before the bottoms get too dark.
Dress them up if you want with a drizzle of chocolate.