Ingredients:

  • 1 cup (250g) Peanut Butter (creamy or crunchy)
  • 1/2 cup (100g) Granulated Sugar
  • 1 Large Egg
  • 1/2 tsp Sea Salt (optional, for use with unsalted peanut butter)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the peanut butter, sugar, and egg.
  2. Mix vigorously with a spatula until the dough pulls away from the sides. Stop once you see a matte finish on the dough; overworking it can force the oils to separate.
  3. Scoop about 1 tablespoon of dough and roll it between your palms into a ball.
  4. Place the balls on the parchment lined sheet and use a fork to press a criss cross pattern into the top. Listen for a slight tack sound as you pull the fork away; that means the moisture level is perfect.
  5. Bake for 10 minutes. Remove when the edges are just set but the centers still look slightly soft and underdone.
  6. Leave the cookies on the hot baking sheet for 5 mins. Note: The carryover heat finishes the cooking process without drying them out.
  7. Transfer to a wire rack to let air circulate around the bottom. Wait until they are cool to the touch before eating, or they might crumble in your hands.