Ingredients:

  • 1 cup (250g) Creamy or Crunchy Peanut Butter
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 pinch Flaky Sea Salt (optional topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir vigorously until the mixture transforms into a smooth, cohesive dough that pulls away from the sides of the bowl. Note: This takes about 60 seconds of solid stirring.
  2. Scoop rounded tablespoons of dough (about 1.5 inches) and roll them into balls between your palms. Note: If the dough is too sticky, chill it for 10 minutes first.
  3. Place the balls 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
  4. Using the back of a fork, press down gently on each ball to create a classic crosshatch pattern, flattening the dough evenly.
  5. Bake for 8 to 10 minutes until the edges are light golden brown and the centers look slightly matte.
  6. Remove from the oven and let them rest on the hot baking sheet for 5 minutes. Note: This carryover cooking is vital for the structure to set.
  7. Transfer to a wire rack to cool completely.
  8. Sprinkle with a tiny bit of flaky sea salt while still warm if you want that gourmet touch.