12 Serves
24 Mins
Preheat your oven to 180°C.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and egg until the mixture is smooth and well-incorporated.
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ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
152 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Scoop rounded tablespoons of the dough and roll them into balls, then arrange them on a baking sheet.
Flatten each dough ball using a fork, pressing down once and then again at a 90-degree angle to create a traditional criss-cross pattern.
Bake for 8 to 10 minutes, or until the bottoms of the cookies are lightly golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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