Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the peanut butter and egg and stir until completely smooth and well blended.
- Gradually add the flour to the peanut butter mixture, stirring until a soft, cohesive dough forms and pulls away from the sides of the bowl.
- Divide the dough into 12 even portions, roll each into a ball, and place them on the prepared baking sheet, spacing them slightly apart.
- Use a fork to gently press down on each dough ball in one direction, then again in the opposite direction to create a crisscross pattern, flattening each cookie to about 1/4 inch thickness.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set and matte.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
- Transfer the cookies to a wire rack and let them cool completely before serving or storing.
Notes
- Use natural peanut butter that contains only peanuts and salt for the best texture and flavor.
- If the dough feels too sticky to roll, stir in an additional teaspoon of flour at a time until it is easy to handle.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- If the dough feels too sticky to roll, stir in an additional teaspoon of flour at a time until it is easy to handle.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.