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.
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