Ingredients
Scale
1 cup peanut butter (creamy or chunky),
1 cup granulated sugar,
1 large egg,
1/2 cup all-purpose flour,
1/2 teaspoon baking soda.
Instructions
- Cream together the peanut butter and sugar: In a large bowl, mix 1 cup peanut butter and 1 cup granulated sugar. Beat until smooth and well combined.
- Add the egg: Add 1 large egg and continue mixing until fully incorporated into the peanut butter mixture.
- Incorporate the dry ingredients: Sift together 1/2 cup of flour and 1/2 teaspoon baking soda. Gradually add to the peanut butter mixture, stirring until just combined.
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes. This step is crucial to help the dough hold its shape when you make the fork marks.
- Shape the dough: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls and place them about 2 inches apart on a parchment-lined baking sheet.
- Create fork marks: Lightly grease a fork with cooking spray, then press each ball of dough down with the fork, creating a crisscross pattern.
- Bake: Bake the cookies for 10 minutes or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, refrigerate the dough longer.
If you prefer a sweeter cookie, you can add a bit of vanilla extract or a pinch of salt to the dough.
If you like a chunky texture, use crunchy peanut butter instead of creamy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg