Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg

Instructions:

  1. Preheat your oven to 180°C. Ensure the rack is in the center position for even heat distribution.
  2. In a large bowl, combine 250g creamy peanut butter, 200g sugar, and the egg. Mix until the dough is silky and pulls away from the sides.
  3. Scoop roughly 1 tablespoon of dough and roll into a ball (about 2.5 cm). Ensure the balls are uniform for even baking.
  4. Place balls on the tray and use a fork to press down firmly in one direction, then the other. Dip the fork in sugar to prevent sticking.
  5. Bake for 10 minutes until the edges are just barely golden and the tops look dry.
  6. Remove from the oven but do not touch them for at least 5 minutes. The cookies are too fragile to move while hot.
  7. Transfer to a wire rack after the initial 5 minutes. Wait until completely cool for the maximum shatter texture.
  8. Check the bottom of one cookie; it should be a deep tan, indicating the sugar has caramelized properly.