- 1 cup less 2 tablespoons (224g) smooth or crunchy peanut butter*
- 1 large egg
- ¾ cup (150g) packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt (use ⅛ teaspoon if using table salt)
- Optional: flaky sea salt
*I prefer regular, creamy peanut butter for this recipe. Natural peanut butter will work, but the resulting texture can be a bit more crumbly.
*If you don’t have a kitchen scale to weigh the peanut butter, simply go slightly scant on the cup measurement. If doubling the recipe, you’ll need 1¾ peanut butter, which conveniently, is the amount in a 16-ounce (454g) jar of Jif.