2 cups Cheslea White Sugar
2 cups peanut butter
2 eggs

Turn the oven to 180 degrees celsius on bake.
Put the peanut butter and Chelsea White Sugar in a large bowl and mix until combined and there is no sugar at the bottom of the bowl.
Mix the eggs into the mixture.
Roll the cookies into balls and place on baking papered trays. Then use a fork to flatten out the cookies.
Place into the oven for 20 minutes then allow to cool on metal cooling racks.