Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg

Instructions:

  1. Phase 1: Emulsifying the Dough. In a large mixing bowl, combine the peanut butter, sugar, and egg. Using a spatula, beat the mixture vigorously for about 2 minutes until the dough transforms from a grainy paste into a smooth, cohesive ball that pulls away from the sides.
  2. Phase 2: Shaping and The Iconic Criss-Cross. Scoop rounded tablespoons of dough and roll them into smooth spheres about 1 inch in diameter. Space them 2 inches apart on a baking sheet lined with parchment paper.
  3. Use a fork to press a cross-hatch pattern into the top of each ball to increase surface area.
  4. Bake the cookies for 10 minutes at 350°F until the edges are a deep mahogany color and the crumb is set.
  5. Phase 3: The Finishing Touch. Immediately after removing from the oven, sprinkle the flaky sea salt over the warm cookies so the crystals embed slightly into the softening sugars.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.