Ingredients:

  • 1 cup (250g) peanut butter
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, combine the peanut butter, sugar, and egg. Stir vigorously until the mixture transforms from a grainy paste into a smooth, cohesive dough.
  2. Line a baking sheet with parchment paper. Scoop approximately 1 tablespoon of dough and roll it into a ball roughly 1 inch in diameter. Place balls 2 inches apart on the sheet.
  3. Use a fork to press down firmly on each ball, then rotate the fork 90 degrees and press again to create a classic crosshatch pattern.
  4. Bake in the center rack for 8 to 10 minutes, until the edges turn a darker mahogany while the centers remain soft.
  5. Remove from oven and let the cookies cool on the pan for 5 minutes to set the structure before transferring.