Ingredients
1 cup creamy peanut butter
1 cup granulated sugar (or packed brown sugar)
1 large egg
1 teaspoon vanilla extract (optional)
1/2 teaspoon baking soda (optional, for a slightly softer texture)
A pinch of salt (if using unsalted peanut butter)
Step-by-Step Instructions
. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
. Mix the Dough:
In a large bowl, combine the peanut butter, sugar, egg, vanilla extract, and baking soda (if using). Stir well using a spatula or hand mixer until the mixture is completely smooth and well-incorporated.
. Give the cookies their form:
Roll the dough into balls after scooping out 1 tablespoon at a time. Put each cookie about 2 inches apart on the baking sheet that has been prepared.
. Make the Traditional Crisscross Pattern:
Lightly dip the teeth of a fork in some sugar or flour, then softly push them down on top of each cookie. To make a traditional crisscross hatch pattern (which also helps flatten the cookies a little bit), press down again perpendicular.
. Bake:
Until the edges are just barely golden brown, bake for 8 to 10 minutes in the preheated oven. Don’t overbake, as they will keep hardening as they cool.
. Serve cold.
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to finish cooling. Enjoy it.
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