These cookies are all about that deep, salty-sweet peanut butter flavor, beaten with granulated and brown sugar until the dough turns smooth and scoopable. Rolling each portion in sugar before baking gives the outside a delicate crackle, and the classic fork crosshatch presses them into that perfect bakery-style shape. A quick 10ā12 minutes in the oven is all it takes to set the edges while keeping the centers soft and just underdone, for that ideal chewy bite. A finishing sprinkle of flaky sea salt right out of the oven balances the sweetness beautifully. Simple pantry staples and one bowl are all you need, making this a solid, no-fuss pick for an egg free baking day.
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Learn more ā18 servings
Preheat the oven to 350Ā°F (175Ā°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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