Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
• In a medium bowl combine 1 cup creamy peanut butter, 1 egg, 2 Tbsp cane sugar, 1 tsp baking soda, and 1 tsp vanilla extract. Using a hand mixer or a whisk, mix until fully combined—the dough will be thick and sticky.
• Scoop about 1 tablespoon of dough (or use a small cookie scoop) and roll into a ball. Place each ball on the prepared baking sheet, leaving about 2 inches of space between cookies.
• Use a fork to gently press a crisscross pattern into each ball, slightly flattening them. Smooth the edges with your finger if desired.
• Bake for 10 to 13 minutes, until the edges are set and the centers still look slightly soft (they will firm as they cool).
• Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.