These cookies keep it simple: just creamy peanut butter, an egg, and warm vanilla combine into a thick, scoopable dough that comes together in minutes. Baking soda gives them the perfect amount of lift while keeping that classic dense, chewy peanut butter cookie texture intact. The crosshatch fork pattern isn't just for looks — it helps the cookies bake evenly into that ideal balance of crisp edges and a soft, slightly underdone center. A finishing sprinkle of flaky sea salt right out of the oven plays beautifully against the rich, nutty base. Straightforward pantry staples and one bowl are all it takes to pull off a batch that's a genuinely solid pick if you're watching added sugar. They're quick enough for a weeknight craving but special enough to bring to a bake sale.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until combined and slightly lightened, about 2 minutes.
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