Ingredients
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar, plus more for rolling
- 1 large egg
Instructions
- Mix Ingredients: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat for easy cleanup. In a medium bowl, combine the creamy peanut butter, granulated sugar, and egg thoroughly until you get a smooth dough. If the dough feels too sticky to handle, refrigerate it for 10 to 20 minutes to firm up.
- Prepare Cookies: Using a medium cookie scoop or your hands, roll the dough into 12 equal-sized 1-inch balls. Roll each ball in granulated sugar to coat lightly, then place them spaced evenly on the prepared baking sheet. Press down gently on each ball with a fork to create the signature crisscross pattern on top.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are very lightly browned. Be careful not to overbake to maintain a soft texture.
- Cool: Remove the baking sheet from the oven and let the cookies rest for 2 minutes on the pan. Then transfer them to a cooling rack to cool completely before serving.
Notes
- If the dough is too sticky, refrigerate it before shaping to make handling easier.
- Rolling the cookie balls in additional sugar gives a nice texture and slight crunch.
- Do not overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to a week.
- This recipe can be doubled easily for larger batches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
