• Preheat the oven to 350 degrees F and line a cookie sheet with silicone mat, parchment paper or leave ungreased.
• In a large bowl, add the peanut butter and sugar and mix until creamy.
  
• Stir in the milk or alternative and vanilla.
  
• Next, add the flour, baking soda and salt, mix to combine. The dough wiil be thick. You can use your hands to finish mixing the dough if necessary.
  
• Use a cookie scoop or spoon to drop the dough by rounded tablespoonfulls onto the cookie sheet. Space them about 2 inches apart. Using the back of a fork, flatten in a crisscross pattern and sprinkle with a little additional sugar (or salt for a twist).
  
• Bake for 10 - 12 minutes or until cookies are golden around the edges.
  
• Allow them to cool on the baking sheet for 5 minutes before transfering to a cooling rack.
• Store cookies in an airtight container at room temperature for up to 5 days. Can be refrigerated and frozen for longer storage.

Gluten Free

• Use gluten free flour mix and add in 1 tsp of xanthan gum.