Preheat & Prep: Set your oven to 350°F (180°C). Line a standard baking sheet with parchment paper or a silicone mat to prevent sticking.

Combine Ingredients: In a medium-sized mixing bowl, add the crunchy peanut butter, granulated low-carb sweetener, large egg, vanilla extract, and the pinch of sea salt.

Mix Dough: Stir the ingredients together thoroughly using a fork or sturdy spatula. Continue mixing until a uniform, cohesive dough forms. The mixture will be thick.

Portion Dough: Using your hands or a small cookie scoop, portion the dough into 18 small spheres, each weighing roughly 20 grams.

Shape Cookies: Arrange the dough spheres on the prepared baking sheet, ensuring there's some space between them for even baking. Gently press down on each sphere with the palm of your hand or the flat bottom of a glass to flatten it into a cookie shape.

Create Pattern: For the signature look, dip the tines of a fork into a small amount of water (this prevents the dough from sticking to the fork). Press the damp fork onto the top surface of each cookie. Rotate the fork 90 degrees and press down again to create a classic criss-cross pattern.

Bake: Place the baking sheet into the fully preheated oven on a center rack. Bake for 9 to 11 minutes. For cookies with a slightly softer center, aim for the 9-minute mark. For a crisper, firmer cookie throughout, bake closer to 11 minutes. The edges should appear set and lightly golden brown.

Cool Completely: Carefully remove the baking sheet from the oven. It's crucial to let the cookies cool completely on the baking sheet before attempting to move them. They are very fragile when hot but will firm up considerably as they cool down (this can take 20-30 minutes).