Ingredients:

  • 1 cup (256 g) creamy peanut butter, well stirred
  • ½ cup (100 g) granulated sugar
  • 1 large egg (50 g), at room temperature
  • 1 tsp (4 g) vanilla extract
  • ½ tsp (3 g) baking soda
  • ¼ tsp (1.5 g) fine salt
  • 1 pinch flaky sea salt, for sprinkling on top

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, combine the peanut butter, sugar, egg, vanilla, baking soda, and fine salt.
  4. Stir with a rubber spatula for 1 to 2 minutes, until the dough is smooth, glossy, and free of dry streaks. It should look like thick frosting.
  5. Scoop 1½ tablespoons (about 26 g) of dough and roll into a ball. Place the balls about 2 inches apart on the baking sheets (8 per sheet, 16 total).
  6. Dip a dinner fork in sugar, then press a crosshatch pattern into each ball. Flatten each cookie to about ½ inch (1.3 cm) thick. Dip the tines in sugar before each press if the dough sticks.
  7. Sprinkle the tops with a pinch of flaky sea salt.
  8. Bake for 8 to 9 minutes, until the edges look set and the tops are cracked and matte. The centers should still look slightly soft.
  9. Let the cookies rest on the hot baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.