Ingredients
1large egg
1cupcreamy peanut butter,(236g)
1cupgranulated sugar,(100g)
Preparation
Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a small bowl beat egg with a fork just to blend yolk and white.
Add peanut butter, granulated sugar and beaten egg to a medium mixing bowl.
Stir mixture with a wooden spoon until well blended.
Scoop mixture out using a medium cookie scoop (or using two spoons, one to scoop and one to drop dough, make about 1 1/2 Tbsp each).
Drop onto prepared baking sheets spacing 2-inches apart.
Grease bottom side of prongs of a fork and lightly press down on cookies using fork prongs to flatten slightly.
Lift fork and turn opposite direction and repeat to create crisscross pattern.
Bake cookies, one sheet at a time, until slightly puffed and slightly golden brown on edges, about 10 to 11 minutes.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
