Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, combine peanut butter, sugar, and egg and stir until smooth.
1 cup peanut butter, 1 cup sugar, 1 egg
Using a 1.5 TBS cookie scoop, scoop the dough onto cookie sheets 2 inches apart.
Using the back of a fork, gently press down on the top of each cookie in a criss-cross pattern to flatten them out.
Generously sprinkle the tops of each cookie with sugar.
Bake for 10 minutes, rotating the baking sheet halfway through.
Let cookies cool on the pan for 5 minutes prior to transferring to a wire rack to cool completely.
Store in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
These cookies don't really brown, so be careful not to over-bake them. They'll be very dry and crumbly if over-baked.Make sure to read the cookie baking tips to get answers to common questions about baking cookies.