1-First Step: Preheat and Prep

Gather and Measure

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure 1 cup creamy peanut butter, 1 cup sugar, and crack 1 large egg into a bowl. Room-temperature ingredients mix smoother, preventing lumps in your peanut butter cookie recipe. This mise en place takes 5 minutes and sets you up for success. For vegan, sub egg now with aquafaba.

2-Second Step: Mix the Dough

Combine Thoroughly

In a medium bowl, stir peanut butter and sugar until creamy, about 2 minutes. Add the egg and mix until smooth no dry spots. Dough forms a thick paste fast. Avoid overmixing to keep chewy peanut butter cookies tender. Takes 3 minutes. Taste a pinch; adjust sugar if needed for sweeter easy peanut butter cookies recipe. Gluten-free by nature.

3-Third Step: Scoop and Shape

Portion Evenly

Scoop tablespoon-sized balls (about 1.5 inches) onto the sheet, spacing 2 inches apart. Yields 24. Dip a fork in sugar, press each ball with crisscross pattern to flatten slightly. This classic mark ensures even baking and pretty look. If dough softens, chill 10 minutes. Adapt for kids: smaller scoops bake faster.

4-Fourth Step: Bake to Perfection

Monitor Closely

Bake middle rack for 10-12 minutes. Edges turn golden; centers look soft. For crispier, add 1-2 minutes. Rotate sheet halfway for even heat. Pull from oven; they firm as cool. This step locks in that 3 ingredient peanut butter cookies chew.

5-Final Step: Cool and Serve

Cool on sheet 5 minutes, then rack. Enjoy warm or store. Pair with milk for bliss. Total time: 25 minutes. Troubleshoot flat cookies by chilling dough next time.