Perfect Pumpkin Spice Chocolate Chip Cookies

So, I’m not the best at baking. No, no. it’s fine, I can admit it. But one thing I’ve always been able to make are peanut butter cookies—from scratch even! And the Pumpkin Spice Sunbutter adds the perfect amount of fall flavor to these—without the nuts. Don’t at them all at once though, and don’t burn your mouth—I’ve made these mistakes so you don’t have to!

ingredients

• 1/2 cup unsalted butter 1 stick, room temperature

• 1/2 cup Pumpkin Spice Sunbutter

• 1/2 cup light brown sugar firmly packed

• 1/2 cup sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1 1/2 cups all purpose flour (Bob’s Red Mill gluten free all purpose is EXCELLENT)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup white chocolate chips or chocolate chips

• sparkling sugar for sprinkling

instructions

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.

• Combine in a large bowl the butter, sunbutter, and sugars. With a hand mixer on medium speed, cream the butter mixture together. Add the egg and vanilla and mix to combine.

• Sift the flour, baking soda and salt together. Add the dry ingredients to the butter mixture, slowly, until just combined and being sure not to overwork the dough. (I did this with my hands.) Add the chocolate chips

• Scoop the dough into rounded tablespoons and deposit 3 inches apart on the baking sheet. Create a hashtag # with a fork and sprinkle the tops of the cookies with a little sugar.

• Bake for 5 minutes, then shift the baking sheet 180 degrees and bake for another 5-7 until browned and crisp. Cool for 5 minutes on the baking sheet before transferring cookies to a rack to finish cooling. Keep in an airtight container for up to 5 days