- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 egg
- Preheat the oven to 350°. Cream the peanut butter and sugar in a bowl. Beat in the baking powder, and add the egg. Mix until it is all well combined. (It might work best to hand-beat this instead of using an electric mixer)
- The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.
- Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.
I usually keep a few of these out and freeze the rest for later.