Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) granulated sugar
  • 1 large egg

Instructions:

  1. Preheat your oven to 180°C and line a large baking sheet with parchment paper.
  2. Combine the ingredients by placing 250g of creamy peanut butter, 200g of granulated sugar, and 1 large egg in a medium bowl.
  3. Mix the dough using a wooden spoon or spatula until the mixture is smooth and pulls away from the sides.
  4. Scoop the dough into rounded tablespoons, roughly the size of a golf ball, and place them on the prepared sheet.
  5. Space them out leaving about 5 centimeters between each ball, as they will spread slightly during the bake.
  6. Create the pattern by using a fork to press a crosshatch design into the top of each ball, flattening it to about 1 centimeter thick.
  7. Bake the cookies for exactly 10 minutes until the edges are just starting to turn golden brown and fragrant.
  8. Cool on the pan for at least 5 to 10 minutes without touching them. Note: They are very fragile while hot and need this time to firm up.
  9. Transfer to a rack once they are stable enough to move, allowing them to cool completely for the best shatter texture.