John Kemp is the Sous Chef at the Teton Science Schools, and we named these cookies for him when he developed an allergy to wheat. Everyone loves these cookies, and we can never make enough!
2 cups of crunchy peanut butter
1 ½ cups of sugar
2 extra large eggs
2 teaspoons of vanilla extract
Pre-heat the oven to 325 degrees. Lightly grease two cookie sheets or line with parchment paper. Cream together the peanut butter, sugar, and vanilla extract. Add the eggs and mix thoroughly. Scoop out the dough using a portion scoop. Use a fork to press the cookies down slightly, creating a crisscross pattern on top of each cookie. Bake for 10-12 minutes or until golden brown.