First, Start a oven on to 350°F and line a baking sheet with parchment. I've forgotten this step before and had to wait. Not fun. So I try to do it first.

Then all thing goes into one bowl. Peanut butter, honey, egg, baking soda, salt. I mix it with a spoon until it looks smooth and thick. Thick, but still scoopable. If it feels a little sticky, that's normal. Flourless dough is just... like that.

I scoop out small mounds about a tablespoon each - and drop them onto the baking sheet. Give them some space. They do spread, not dramatically, but enough that crowding them is a mistake I've already made once.

The fork crisscross is optional, but I always do it. Partly because it helps flatten them, partly because peanut butter cookies are supposed to look like that. It's tradition, I guess.

They bake for about 10 to 12 minutes. I pull them when they look set but still soft in the middle. If you wait until they look "done," they'll be too dry later. Ask me how I know.

When they come out, they're fragile. Like, don't-touch-them fragile. I let them cool completely on the pan, even though it's hard to wait. They firm up as they cool. Magic.