Pueblo Peanut Butter Cookies

Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter (lowest sodium available, I use Jiff, Natural)

1/4 cup brown sugar

1/2 cup granulated sugar

1 egg

2 tsp vanilla extract

3/4 tsp baking soda

1/8 tsp salt

1 cup all-purpose flour

2 TBSP NewBank’s Pueblo Pork Rub + some for topping

Directions:

Preheat oven to 350° and line large baking sheet with parchment paper and set aside

In medium bowl whisk together flour, salt, baking powder, and NewBank’s Pueblo Pork Rub and set aside

In stand mixer or with handheld mixer, beat peanut butter and butter together until smooth

Add in granulated and brown sugars and beat until light and fluffy

Mix in eggs and vanilla

Pour dry ingredients into the bowl and mix until just combined, do not overmix!

Pour extra NewBank’s Pueblo Pork Rub into a bowl

Form 1.5 TBSP sized dough balls and roll one side in extra seasoning. Place on tray 1.5 inches apart

Bake for 7-9 minutes depending on how soft you like them. Let cool completely

Gluten Free Option

Ingredients:

10 TBSP granulated sugar

1 cup creamy peanut butter

1 egg, room temperature, beaten

1/8 tsp baking powder

1/4 tsp salt

2 TBSP NewBank’s Pueblo Pork Rub + some for topping

Directions:

Preheat oven to 350° and line a large baking sheet with parchment paper and set aside

In a stand mixer or with a handheld mixer, beat sugar, peanut butter and egg until well combined

Add baking powder, salt, and NewBank’s Pueblo Pork Rub and mix again

Form 1.5 TBSP sized dough balls and roll one side in extra seasoning. Place on tray 1.5 inches apart

Bake for 7 to 10 minutes. Let cool completely