Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg
  • 1 tbsp Flaky Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the peanut butter, sugar, and egg. Stir with a spatula for about 60 seconds until the mixture transforms into a singular, matte dough ball.
  2. Scoop rounded tablespoons of dough (golf ball size) and place them 2 inches apart on a parchment-lined baking sheet. Use the back of a fork to press a crosshatch pattern into each, flattening to 1/2 inch thickness.
  3. Sprinkle a generous pinch of flaky sea salt over the top of each raw cookie. Bake on the center rack for exactly 10 minutes until the edges are golden but centers remain soft.
  4. Allow the cookies to rest on the baking sheet for at least 5 minutes to complete the carryover set before handling.