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Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
In a small bowl beat egg with a fork just to blend yolk and white.
Add peanut butter, granulated sugar and beaten egg to a medium mixing bowl.
Stir mixture with a wooden spoon until well blended.
Scoop mixture out using a medium cookie scoop (or using two spoons, one to scoop and one to drop dough, make about 1 ½ Tbsp each).
Drop onto prepared baking sheets spacing 2-inches apart.
Grease bottom side of prongs of a fork (not a must if you don't have non-stick cooking spray it's just reduces sticking a little) and lightly press down on cookies using fork prongs to flatten slightly. Lift fork and turn opposite direction and repeat to create criss cross pattern.
Bake cookies, one sheet at a time, until slightly puffed and slightly golden brown on edges, about 10 - 11 minutes.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.