Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, add the peanut butter, brown sugar and egg and stir well to incorporate.1 cup no-stir creamy peanut butter, ⅔ cup packed brown sugar, 1 large egg
- Scoop out and form rounded tablespoon-full balls of dough and place on the baking sheet, leaving a couple inches in between each, and then use the back of a large fork to gently press down each cookie, creating a crisscross pattern. Sprinkle the cookies with sea salt (if using) and then bake for 10-12 minutes or just until the edges start to brown. Once out of the oven, let the cookies rest on the baking sheet for another five minutes.½ teaspoon flaky sea salt
- Carefully transfer the cookies to a wire rack to cool, and enjoy!
Nutrition
Video
Notes
Peanut butter: Salted, creamy no-stir peanut butter works best for this recipe. Crunchy no-stir peanut butter works too if you prefer crunchy peanut butter cookies. I don't recommend natural peanut butter for this recipe (the kind with oil separated on top when you first open it). If the peanut butter you use doesn't have added salt, you'll want to make sure to sprinkle the optional sea salt on top to balance out the sweetness.
Peanut butter chocolate chip cookies: Add up to ½ cup of mini chocolate chips to the dough (mini work better than regular sized to allow for the crisscross design on top.)
Storage: Store in the fridge for up to five days, or freeze for up to 2 months.
