In a bowl, combine creamy peanut butter, brown sugar, and egg and stir until thoroughly mixed.
Chill for 30 minutes in the refrigerator or freezer.
Preheat oven to 350F and line a baking sheet with parchment paper.
Divide the dough into 8 equal pieces and roll into balls. Place on baking sheet and make a cross-hatch pattern with a fork, lightly pressing down on the dough. If the fork is sticking to the dough, first dip the fork in sugar.
Bake at 350F for 10-12 minutes, until the edges are set and the cookie is no longer glossy. Let sit at least 10 minutes before removing from pan.
- I used a creamy peanut butter, rather than the natural kind. That's just typically what we have on hand in our house. If you use a natural peanut butter, you may want to chill the cookie dough for a longer period of time so that they don't spread like crazy in the oven. I haven't tested it this way, however.
- Bake these cookies for 10-12 minutes at 350F until the edges are set and the cookie no longer looks glossy. You'll want to make sure to let them cool completely before picking up otherwise they'll fall apart.
- This recipe makes 8 large cookies, if you'd like to make smaller cookies you definitely can, just reduce the baking time accordingly.
- If you don't have brown sugar on hand, you can use the same amount of granulated sugar in this recipe. I just think brown sugar gives these cookies a deeper molasses-like flavor which I love.
- If you don't want your fork to stick to the dough which you make the cross-hatch pattern, dip the fork in sugar first!
Calories: 301kcal | Carbohydrates: 33g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 253mg | Fiber: 1g | Sugar: 29g | Vitamin A: 30IU | Calcium: 40mg | Iron: 0.9mg