Ingredients
Method
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, stir together the peanut butter and egg until smooth and fully combined.
- Add the flour and mix until a cohesive, slightly tacky dough forms.
- Divide the dough into 12 equal portions, about 1 heaping tablespoon each, and roll into balls.
- Place dough balls on the prepared baking sheet, spacing them slightly apart.
- Use a fork to press a crisscross pattern on each ball, flattening to about 1/4 inch thick.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use natural peanut butter that contains only peanuts and salt for the best texture and cleanest ingredients.
- If the dough seems too crumbly, gently knead it with your hands until it just comes together.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- For easier pressing, dip the fork in water between cookies to prevent sticking.
- If the dough seems too crumbly, gently knead it with your hands until it just comes together.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- For easier pressing, dip the fork in water between cookies to prevent sticking.