Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so the cookies slide right off.
  2. Dump the peanut butter, sugar, and egg into your bowl.
  3. Beat on medium speed for 2-3 minutes. Note: Keep going until the dough is smooth, glossy, and velvety.
  4. Scoop 1 tablespoon of dough. Roll it into a 1 inch ball using your palms.
  5. Place the balls 2 inches apart on the sheet. They need room to breathe.
  6. Press a fork into the top to make a crosshatch pattern, flattening them slightly.
  7. Sprinkle a tiny pinch of flaky sea salt on each cookie immediately.
  8. Bake for 8-10 minutes until the edges turn a light golden brown.
  9. Let them sit on the pan for 5 minutes. Note: They are soft when they first come out and need time to set.
  10. Move them to a wire rack to cool completely.