In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract.
Stir until the mixture is smooth and fully combined. The dough will be slightly thick and sticky.
3. Shape the Cookies
Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to press the dough balls down, creating a classic crisscross pattern.
4. Bake
Bake in the preheated oven for 8–10 minutes, or until the edges are just set. The cookies may look slightly underdone in the center, but they will firm up as they cool.
5. Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm, or store for later!
Storage Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Optional Add-Ins
Delicious chicken and potato recipe
Savor the Richness: Garlic Mushrooms Recipe
No-Bake Protein-Free Energy Bars
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Spicy Salami and Chicken Pizza with Sundried Tomato Pesto
Discover the Joy of Sweet Potato and Egg: A Bread-Free Delight
Dumpling soup with leafy green vegetables and green onions
We affectionately call this ‘Nana’s Sweet Dream.’ It’s the ultimate comfort dessert, and I’m always asked to make a double batch!
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