Ingredients:

  • 1 cup (250g) creamy or crunchy peanut butter
  • 1 cup (200g) granulated white sugar
  • 1 large egg (50g), room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the peanut butter, granulated sugar, and egg. Stir vigorously with a spatula or wooden spoon until the mixture is completely smooth and the sugar is fully incorporated.
  3. Scoop approximately 1 tablespoon of dough and roll it between your palms to form a 1-inch ball. Place on the prepared baking sheet, spacing them 2 inches apart.
  4. Using the tines of a fork, press down firmly on each ball to flatten, then rotate the fork 90 degrees and press again to create the classic criss-cross pattern.
  5. Bake for 10 minutes, or until the edges are just starting to turn golden brown. Do not overbake.
  6. Allow the cookies to rest on the hot baking sheet for at least 5 minutes to 'cure' and set their structure before transferring them to a wire rack to cool completely.