Peanut Butter Cookies
"Three ingredients. No flour. No butter. No mixer. Somehow, these are some of the best cookies you'll ever make. We don't understand it either."
The Game Plan
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Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. That's half the cleanup already done.
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In a medium bowl, mix the peanut butter, sugar, and egg together until smooth and fully combined. It'll look a bit oily and loose — that's normal. Stir in the vanilla if using.
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Scoop the dough into tablespoon-sized balls and place them on the baking sheets about 2 inches apart. You should get about 24 cookies.
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Press each ball with the back of a fork to make that classic crosshatch pattern, pressing down gently until about 1/2 inch thick. Rotate 90 degrees and press again.
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Sprinkle each cookie with a tiny pinch of flaky sea salt if you're feeling fancy. (You should be feeling fancy.)
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Bake for 10–12 minutes, until the edges are set and just starting to turn golden. The centers will look slightly underdone — that's what you want. They firm up as they cool.
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Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They're fragile when hot but sturdy once cool.
