Ingredients
- 1 cup creamy peanut butter (no-stir style)
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 1 tsp baking soda
- 1 tsp pure vanilla extract
Instructions
- Heat the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk the base. In a large bowl, whisk the egg, sugar, and vanilla until smooth and slightly pale, about 1 minute.
- Add the peanut butter. Stir in the peanut butter until fully combined into a thick, glossy dough. Sprinkle in the baking soda and stir just until incorporated.
- Scoop and roll. Scoop tablespoon-sized balls of dough, roll each in a small dish of sugar, and place them 2 inches apart on the baking sheets.
- Crosshatch. Press each ball with the tines of a fork dipped in sugar to make the classic crisscross pattern, flattening to about ½ inch thick.
- Bake. Bake 10–12 minutes until the edges are set and lightly golden. The centers will look slightly soft — they firm up as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
💡 Cookie tips
Use a standard no-stir peanut butter (like Jif or Skippy) — natural-style PB makes a crumbly dough. These are naturally gluten-free since there's no flour. Don't overbake: pulling them when the centers look a touch soft guarantees chewy cookies. Store in an airtight container for up to 5 days, or freeze the baked cookies for up to 2 months.
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