Ingredients
Method
- Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
- Add the peanut butter, sugar, and egg to a mixing bowl.
- Stir until a thick, smooth dough forms and all ingredients are fully combined.
- Use a cookie scoop and Roll the dough into 12 equal-sized balls and place them on the prepared baking tray.
- Use a fork to gently press each ball, creating the classic criss-cross pattern.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
- Serve immediately or store in an airtight container for later.
Notes
- Standard creamy peanut butter gives the most reliable results and texture.
- Natural peanut butter can be used, but the dough may be softer and require chilling before baking.
- Do not overbake the cookies—they will continue to firm up as they cool.
- For a softer cookie, remove them from the oven at the 10-minute mark.
- For a slightly firmer cookie, bake for the full 12 minutes.
- Add chocolate chips, crushed peanuts, or a teaspoon of vanilla extract for an easy variation.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or unbaked dough balls for up to 2 months.
- Nutritional information is an estimate and may vary depending on the ingredients used.