3 Ingredient Peanut Butter Cookie Without Eggs in 20 Minutes

Instructions:

1. Preheat your oven. Set it to 350°F (175°C) and ensure the rack is in the center position. Note: This ensures even air circulation around the pans.
2. Combine the ingredients. Place 1 cup of creamy peanut butter, 1 cup of sugar, and 1 egg in your bowl.
3. Mix until smooth. Stir vigorously until the mixture loses its shine and becomes a cohesive, matte dough.
4. Scoop the dough. Divide the mixture into 18 equal portions, about the size of a golf ball.
5. Roll into spheres. Use your palms to roll each piece until it is smooth and crack free.
6. Apply the pattern. Use a fork to press a crosshatch into the top, until the cookie is about 1/2 inch thick.
7. Bake the cookies. Slide the trays in and bake for 10 minutes until the edges are just barely golden.
8. Cool on the pan. Let them sit for 5 minutes until they firm up enough to be moved. Note: They will be too soft to handle immediately.
9. Transfer to a rack. Move them to a wire rack to cool completely for that final snap.
10. Add a finishing touch. Sprinkle a tiny pinch of sea salt on top while they are still warm for a flavor boost.