Ingredients:

  • 1 cup (250g) Creamy or Crunchy Peanut Butter
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 pinch Flaky Sea Salt

Instructions:

  1. Preheat your oven to 180°C (350°F) and line your baking sheet with parchment paper.
  2. Whisk 1 Large Egg in your mixing bowl until the yolk and white are completely streak free.
  3. Add 1 cup (250g) Peanut Butter and 1 cup (200g) Granulated White Sugar to the egg.
  4. Stir in 1 tsp Vanilla Extract and a pinch of Flaky Sea Salt.
  5. Mix the ingredients vigorously until a stiff, slightly shiny dough forms. Note: The dough will pull away from the sides of the bowl when it's ready.
  6. Use a cookie scoop to portion out the dough into 18 even balls.
  7. Place the balls on the tray and use a fork to press a crosshatch pattern into each until they are about 1 cm thick.
  8. Bake for 10 minutes until the edges are just beginning to turn golden brown.
  9. Remove from the oven and let them sit on the tray for at least 5 minutes until they feel firm enough to lift.
  10. Transfer to a wire rack to cool completely.