These cookies went so quickly that I didn't get more than two pictures. They were good. They had a light, airy, crumbly texture. If you like light cookies, here is your recipe. Personally, I may keep looking for the ultimate peanut-butter cookie recipe, since I like them dense and chewy, but these will do nicely when something quick is in order.
Flourless peanut-butter cookies
Recipe from Joy the baker.
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. baking soda
Mix peanut butter and sugar for 2 minutes until well combined. Add baking soda and mix for another 2 minutes. Roll into walnut-sized balls and place on cookie sheet. They don't spread, really, so you can fit quite a few on there. Press down lightly with a fork to make a criss-cross pattern on each and flatten them to desired thickness. Bake in preheated oven at 350 F/160 C for 10 minutes, until they start to look set at edges, not really long enough to turn golden. Cool on cookie sheet for 2 minutes - I do mine on parchment paper so I just slide the whole deal off and let them cool the rest of the way on the paper. They are prone to fall apart until they have cooled a few minutes, so don't be too impatient.
Makes about 32.