Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the peanut butter, sugar, and egg. Stir vigorously with a spatula or wooden spoon until the mixture transforms from a grainy paste into a smooth, cohesive dough that pulls away from the sides of the bowl.
  2. Scoop tablespoon-sized mounds (approximately 30g each) onto a baking sheet lined with parchment paper.
  3. Use the tines of a dinner fork to press a criss-cross pattern into each ball, flattening the dough evenly to ensure uniform baking.
  4. Bake at 350°F (175°C) for 8–10 minutes until the edges are just barely browned and the tops look set but remain soft.
  5. Remove from the oven and let the cookies cool on the hot baking sheet for at least 5 minutes. This carry-over heat is essential for the cookies to firm up and reach their final texture.