Soft Chewy Peanut Butter Cookies

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.

02 - In a medium mixing bowl, blend peanut butter, sugar, and egg until smooth and fully incorporated.

03 - Scoop tablespoon-sized portions of dough and shape into balls. Arrange them on the prepared baking sheet spaced about 2 inches apart.

04 - Use a fork to gently flatten each dough ball, pressing into a crisscross pattern.

05 - Bake for 9 to 11 minutes until edges are set and tops start to crack.

06 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

They're genuinely gluten-free without any weird aftertaste or dense texture that usually comes with that territory.
When you've got zero time but want something homemade, this is the answer—no mixer, no complicated steps, just stir and bake.
The soft, chewy center with slightly crispy edges is exactly what makes a cookie worth eating in the first place.

02 -

These cookies continue cooking slightly after they come out of the oven, so resist the urge to bake them until they look completely set, or you'll end up with dense little pucks.
Room temperature ingredients matter more than you'd think—cold egg makes the dough grainy and hard to work with, and I learned that the frustrating way.
The crisscross fork pattern actually serves a purpose: it helps the cookies cook through evenly and gives them that perfect chewy-to-crispy ratio.

03 -

Get familiar with your oven's quirks—some run hot, some run cool, and the difference between chewy and overdone is sometimes just one minute.
Use a cookie scoop or a spoon to portion the dough evenly; it makes everything bake at the same rate and look intentional on the plate.