For the Peanut Butter Cookies

• Preheat oven to 350°F (roughly 180°C) and line a baking sheet with parchment paper. Set aside
• In a large bowl, place 1/4 cup (55g) of softened unsalted butter, 1/4 cup (50g) of granulated sugar and 1/2 cup (110g) of light brown sugar (packed). Beat either by hand or mixer until slightly lighter in color (1-2 minutes).
• Add 1 egg and whisk, by hand, beating until the mixture becomes silky. This is the last stage to add any air into the batter.
• Once the egg is incorporated, switch from a whisk to a spatula and mix in 1 cup (260g) Big Spoon Roasters Peanut Butter and 2 tsp of vanilla extract. Fold until combined.
• Add 1 cup (125g) of all purpose flour, 3/4 tsp of baking soda into the bowl. Mix until combined and no more streaks of flour are present.
• Using a 1” cookie scoop or rounded tablespoon, form the dough into balls rolling each dough ball in your hands. You should have 24 balls of peanut butter cookie dough.
• Place the dough onto the cookie sheet at least 2” apart. Score each ball with a fork horizontally and then vertically, slightly pressing down as you score them.
• Bake for 8-10 minutes. The cookies will seem slightly soft still when you remove them from the oven. Allow the peanut butter cookies to cool on the baking sheet for 5 minutes. There, they will finish their process of firming up ever so slightly, to create the most perfect texture. Serve and enjoy!