Recipe information
Yield
Makes about 70 cookies
Ingredients
1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda
Preparation
Step 1
Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
Step 2
Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
Step 3
Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.
