Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon flaky sea salt

Instructions:

  1. Prep the station. Line your baking sheet with parchment paper and set it aside.
  2. Cream the base. Mix 1 cup of creamy peanut butter and 1 cup of sugar in a bowl. Note: Stir until the mixture looks like wet sand.
  3. Incorporate the binder. Add 1 large egg and 1/2 teaspoon of vanilla extract to the bowl.
  4. Emulsify the dough. Stir vigorously until the dough pulls away from the sides and feels oily smooth.
  5. Portion the balls. Roll the dough into 12 even balls (about 30g each).
  6. Create the crosshatch. Press a fork into the top of each ball twice in a T shape. Note: This helps the heat penetrate the dense center.
  7. Add the sparkle. Sprinkle each cookie with a generous pinch of flaky sea salt.
  8. Bake with precision. Bake for exactly 10 minutes until the edges are golden and the tops look matte.
  9. The crucial rest. Let the cookies cool on the pan for 5 full minutes before moving. Note: They are very fragile while hot and need time to set.
  10. Final cooling. Move to a wire rack to finish cooling for a crispier bottom.