Ingredients
- 1 cup (270 g) smooth peanut butter, preferably conventional rather than natural
- ½ cup (99 g) granulated sugar
- 1 large egg
Instructions
1
Heat the oven to 350°F. Line a sheet pan with parchment paper.
2
In a medium bowl, stir together the peanut butter, sugar, and egg until combined. Stir vigorously for 20 seconds, until the dough thickens and becomes smooth.
3
Using a 2-tablespoon cookie or ice-cream scoop, portion the dough into about 10 cookies, approximately 40 grams each. Arrange them on the prepared sheet pan.
4
For firmer, less fudgy cookies, gently press a crosshatch pattern into the top of each portion with a fork.
5
Bake for 13–16 minutes, until puffed and slightly darker around the edges. The centers may still look underdone.
6
Let the cookies cool completely on the sheet pan, where they will firm up as they cool.
💡 Cook's Tips
- Peanut butter choice: Conventional smooth peanut butter gives the most predictable texture, though natural peanut butter can also work.
- Do not overbake: The cookies may look slightly underdone when they are ready; they continue setting on the hot pan.
- Choose the texture: Leave the scoops rounded for softer, fudgier centers, or flatten them with a fork for firmer cookies.
- Optional vanilla: Add ½ teaspoon vanilla extract for extra aroma.
- Optional finish: Sprinkle the tops lightly with flaky sea salt before baking.
- Flourless recipe: Confirm that every packaged ingredient meets your dietary requirements if preparing these for someone avoiding gluten.
Dessert
Cookies
Flourless