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Preheat oven to 350 degrees Fahrenheit.
Add peanut butter, sugar, egg and vanilla extract to a medium-sized bowl. Stir well until all ingredients are well combined. The batter should be mousse-like.
Spray baking sheet with nonstick cooking spray.
Take small spoonfuls of batter and roll each spoonful into a ball before placing on baking sheet. Balls should be approximately 1 inch in diameter. Leave approximately 1-2 inches between balls on baking sheet. I like to use a larger baking sheet and do rows of 4x5 balls so that all 20 can fit on one baking sheet.
Flatten each ball into a small circle with a fork – I like to make a decorative pattern with mine by either leaving the lines from the fork tongs or criss-crossing them back and forth (as shown).
If you are adding dark chocolate shavings, sprinkle on top of cookies. I sometimes like to sprinkle chocolate on half the cookies to have both options. If you are not using chocolate, omit this step and proceed to step 7.
Bake cookies for 12-15 minutes, until the edges are slightly browned. Let cool completely before removing from baking sheet, as these cookies fall apart easily if handled too much while warm. Enjoy!