1 (11 oz.) pkg. pie crust mix
1 c. firmly packed brown sugar
1/2 c. creamy peanut butter
3 tsp. water

Combine all ingredients, stir until thoroughly blended. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten cookies to 1/4 inch thickness with a fork, making a criss-cross pattern. Bake at 375 degrees for 8 to 10 minutes. Let cool 2 minutes on cookie sheets. Remove to wire rack and let cool completely.

Makes about 4 1/2 dozen.