Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine 1 cup (250g) creamy peanut butter, 1 cup (200g) granulated white sugar, 1 large (50g) egg, and 1 tsp (5ml) vanilla extract.
  3. Beat the mixture on medium speed for 2 minutes until the dough is smooth, cohesive, and silky.
  4. Scoop 1 tablespoon of dough and roll it into a ball approximately 1 inch in diameter.
  5. Place the dough balls 2 inches apart on the prepared baking sheet.
  6. Use a fork to press down firmly once, rotate the fork 90 degrees, and press again to create a crosshatch pattern.
  7. Bake for 8 to 10 minutes until the edges are golden brown while the centers remain slightly soft.
  8. Allow the cookies to cool on the pan for 5 minutes to set before transferring them to a wire rack.