Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.

In a large bowl, combine the peanut butter, sugar, baking soda and egg.

Shape into rounded tablespoons and place on prepared sheet pan. Use the tines of a fork to create a crosshatch pattern.

Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.