Ingredients
Scale
- 1 cup Creamy or Crunchy Peanut Butter (standard commercial brands work best)
- 1 cup Granulated White Sugar
- 1 Large Egg
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium-sized mixing bowl, combine the peanut butter, granulated sugar, and the egg.
- Use a sturdy spatula or a hand mixer to blend the ingredients until the mixture is smooth and completely combined. The dough will be thick and slightly oily. Scoop about one tablespoon of dough at a time and roll it into a ball between your palms, roughly one inch in diameter. Place the balls on the prepared baking sheets, spacing them about two inches apart.
- Take a fork and press it gently onto the top of each dough ball to flatten it slightly. Lift the fork and press it again in the perpendicular direction to create the classic crisscross pattern. If the fork sticks to the dough, dip the tines into a little bit of extra sugar between cookies.
- Slide the sheets into the center rack of the oven. Bake for 10 to 12 minutes, or until the edges are just lightly golden brown. Do not overbake, as they will continue to firm up as they cool. Remove the pans from the oven and let the cookies rest on the hot sheet for at least 5 minutes. Transfer them to a wire rack to cool completely; this is when they reach their peak crispness.
- Cook Time: 22 minutes