Instructions

1. Cream together the butter and peanut butter until smooth.

2. Add both sugars and combine until fully incorporated.

3. Add the egg and vanilla and mix before adding the dry ingredients. Combine just until all dry ingredients are fully incorporated.

4. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

5. Preheat oven to 325°F.

6. Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.

7. Bake for roughly 10-12 minutes, or until the cookies begin to crack in the center.

8. Remove from oven and cool on rack for 10 minutes.

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