These cookies keep things wonderfully simple, built on creamy peanut butter and a just-cracked egg for that classic tender, chewy bite. The dough comes together in one bowl and rolls into neat balls, then gets the traditional crosshatch fork press before baking into golden, crackled tops. Vanilla adds a warm, fragrant note if you choose to include it, rounding out the peanut flavor without complicating the process. They bake fast, cool quickly, and deliver that rich, nutty flavor in every bite, with edges set just enough to hold their shape while the centers stay soft. It's an easy one to reach for when you want a fuss-free treat that fits neatly into an added sugar free kitchen.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter, sugar, egg, and vanilla extract, if using, until a uniform dough forms.
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