A batch of these peanut butter cookies with self-rising flour is quick and easy to mix up and bake — just 1 hour from start to finish, including a 30-minute rest in the fridge while you relax with a cup of coffee. Not too sweet but very peanut buttery, they're perfect for a warm-from-the-oven after-school (or work!) snack.
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment.
Mix together (don't beat) the sugar, peanut butter, and vanilla just until blended; don't overmix at this stage. (See "tips," below.) Mix in the eggs until the mixture is uniform.
Add the self-rising flour and mix until combined. Refrigerate the dough for 30 minutes or so.
Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design (dip it into flour or sugar to keep it from sticking).
Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned.
Remove the peanut butter cookies from the oven, and allow them to cool for 15 minutes before transferring them to a rack to cool completely.
Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.
Don't have self-rising flour? Try our recipe for Classic Peanut Butter Cookies using all-purpose flour.
