Ingredients:

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

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the peanut butter, sugar, and egg.
  2. Use your spatula to fold and press. At first, it will look like it doesn't want to come together, but keep going. Within about 60 seconds of vigorous stirring, the oil in the peanut butter will emulsify with the egg, and the sugar will start to dissolve.
  3. Scoop about one tablespoon of dough at a time and roll it into a ball roughly the size of a walnut.
  4. Place spheres 2 inches apart on a parchment-lined baking sheet and use the tines of a fork to press a 1:1 crosshatch pattern into the top.
  5. Bake for exactly 10 minutes on the center rack until the edges are just barely starting to turn a darker tan and the tops look matte. Let the cookies sit on the hot baking sheet for at least 5 minutes.