Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) white granulated sugar
  • 1 large (50g) egg

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine 1 cup (250g) creamy peanut butter, 1 cup (200g) white granulated sugar, and 1 large (50g) egg. Use an electric mixer on medium speed for 1–2 minutes, or stir vigorously by hand until the mixture is smooth, creamy, and slightly thickened.
  3. Divide the dough into 15 equal portions (roughly 1½ tablespoons or 40g each). Roll each portion between your palms to form a smooth ball about 1 inch in diameter.
  4. Place the balls 2 inches apart on the prepared baking sheet. Using the tines of a fork, press down firmly on each ball to flatten it slightly; press once vertically and once horizontally to create a crosshatch pattern.
  5. Bake for 8 to 10 minutes. The cookies are done when the edges are set and slightly golden, but the centers still look slightly soft.
  6. Allow the cookies to rest on the hot baking sheet for 5 to 10 minutes to set their structure before moving them to a wire rack to cool completely.