Ingredients Jump to Instructions ↓

  1. 1 cup creamy or crunchy peanut butter

  2. 1 cup sugar

  3. 1 large egg, beaten

Instructions Jump to Ingredients ↑

  1. Make sure the oven rack is in the center position and preheat the oven to 350?F. †

  2. Combine all the ingredients in a mixing bowl and stir well with a wooden spoon until smooth. †

  3. Divide the dough into 24 portions, about 1 heaping tablespoon each. †

  4. Roll each portion between your hands to form a smooth ball. †

  5. Place the balls of dough about an inch apart on the ungreased baking sheets. Press down with a fork in two directions to form a crosshatch pattern. You should get 12 cookies per sheet. †

  6. Bake one sheet at a time in the oven until the cookies rise and turn lightly golden, about 10 minutes. †

  7. Using oven mitts or pot holders, remove the cookies from the oven and let cool on the baking sheet before you lift them onto a wire rack with a plastic turner. Repeat with the remaining sheet of cookies. †

  8. Yield : 24 cookies


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