Ever heard of Cowgirl Cookies? Think of them as the spirited sister to the classic cowboy cookies, but with a Big Spoon spin. This new go-to cookie recipe uses our Cowgirl Cookie Peanut Butter, loaded with organic Texas pecans, dark chocolate, and a bunch of other goodies that'll make your taste buds break out into a line dance.
WHAT YOU'LL. NEED:
1 cup Big Spoon Roasters Cowgirl Cookie Peanut Butter (can swap for any of our peanut or cashew butters)
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten (we love to source local eggs when possible)
Course sea salt, for sprinkling
WHAT TO DO:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.