Instructions

• Preheat oven to 350 degrees F and place a rack in the center. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl combine 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 large egg. Mix with an electric mixer on low–medium or stir with a sturdy spatula until the ingredients are fully combined and the mixture is smooth, scraping the bowl sides as needed.
• Use a tablespoon or small cookie scoop to portion the dough (about 1 tablespoon per cookie). Roll each portion into a ball and place on the prepared baking sheet; because these cookies do not spread much, you can place them close together (about 1 inch apart).
• Flatten each ball with the back of a fork, making a criss-cross pattern and pressing the cookies to about 1/4 inch thickness.
• Bake for 8 to 10 minutes, or until the edges are just slightly golden. Avoid overbaking.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to a wire rack to cool completely.