1-First Step: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking for your soft and chewy peanut butter cookies recipe. Gather 1 cup creamy peanut butter, 1 cup sugar, and 1 large egg. Measure precisely for best results too much peanut butter makes dough oily.

2-Second Step: In a medium bowl, combine the peanut butter, sugar, and egg. Stir vigorously by hand for 2 minutes until smooth and glossy. A wooden spoon works fine; use a mixer on low if available. The mixture thickens quickly due to no flour perfect for peanut butter cookies no flour. Taste and adjust sugar if needed, but stick to recipe for classic taste. Avoid overmixing to keep texture tender.

3-Third Step: Scoop tablespoon-sized balls (about 1.5 tablespoons each) onto the prepared sheet, spacing 2 inches apart. You'll get 24 portions. Gently flatten each with a fork dipped in sugar, creating crisscross marks. Press to 1/2-inch thickness this controls spreading and adds signature look. For thicker cookies, press lightly.

4-Fourth Step: Bake for 9-11 minutes. Edges turn golden while centers stay soft pull early for chewiness. Rotate sheet halfway for even heat. They firm as they cool, so resist overbaking. Total bake time varies by oven; start checking at 9 minutes.

5-Final Step: Cool on the sheet 5-10 minutes, then transfer to a wire rack. Enjoy warm or store. Pair with milk for peak enjoyment. Total time: 25 minutes. Common mistake: baking too long leads to dryness opt for underdone centers.