(makes 2 dozen cookies; estimated cost: $3, or $0.12 per serving)
Ingredients
1 cup of smooth peanut butter
¾ cup of sugar
1 large egg
Steps
Heat the oven to 350℉. Line two rimmed baking sheets with parchment paper or silicone baking mats.
Place 1 cup smooth peanut butter, 3/4 cup granulated sugar, and 1 large egg in a large bowl. Mix with a flexible spatula until well combined.
Scoop the dough out into 24 (level 1 tablespoon) portions. Roll into balls. Place the dough balls at least 2 inches apart on the baking sheets, 12 per sheet. Flatten each dough ball with a fork until about 2 inches wide and 1/4 inch thick, creating a crosshatch pattern.
Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the centers are set, the cookies are slightly puffed, and the edges are firm, 5 to 7 minutes more.
Let cool completely on the baking sheets, for about 30 minutes. The cookies will firm up as they cool.