Ingredients

I cup creamy or crunchy peanut butter
I cup sugar
I cup large egg, beaten

Directions

Make sure oven racks are in the center position and preheat oven to 350 degrees
Bake one sheet at a time in the oven until the cookies rise and turn lightly golden, about ten minutes
Combine all the ingredients in a mixing bowl and stir well with a wooden spoon until smooth.
Divide dough into 24 portions, about one heaping tablespoon each. You should get 12 cookies per sheet.
Place the balls of dough about an inch apart on non-greased cooking sheets
Press down with a fork in two directions to form a crosshatch pattern.
Remove the finished cookies from oven and let them cool on the baking sheet.
To add a little extra, I like to put a piece of chocolate on them right when they come out of the oven that way the chocolate melts quickly.
Try adding walnuts or other nuts for texture and taste.
For an extra special dessert, these cookies also pair well with ice cream, preferably caramel.