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Ingredients
- 1 cup natural peanut butter ( I have used regular peanut butter but it's a lot of sugar if you do.) Use crunchy or smooth.
- 1 cup sugar
- 1 teas. vanilla
- 1 large egg
- coarse sea salt for sprinkling
Method
- preheat oven to 350 degrees F. place racks in upper and lower third of oven.
- In med. bowl, mix all ingredients except for the salt. I use a wooden spoon and just make sure the ingredients are mixed well. Spoon 1 tbsp. of the mixture about 1 inch apart on ungreased baking sheets. (I line mine with parchment paper).(cookies do not spread much.) Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 min., switching the position of the sheets halfway through baking. Transfer to racks to cool. Cookies are fragile since they are flourless, so let them cool awhile on the pan before moving them. If you use parchment paper it is easier, as you can slide the paper onto the counter and let them cool without having to move them.
- I found it a little difficult to tell when they are done and have accidentally left them in too long. 10 minutes is about right, but they will turn dark real quick if you leave them too long because of the high sugar content.
