•1 cup PB Drizzle
•½ cup granulated sugar
•½ cup brown sugar
•1 large egg
•1 teaspoon baking soda
•Place a rack in the upper third of the oven and preheat oven to 325 degrees F.
•Line a rimmed baking sheet with parchment paper or very lightly grease a baking sheet with butter and set aside.
•In a medium bowl with electric hand beaters, mix PB Drizzle, granulated sugar and brown sugar until well combined.
•Add egg and baking soda and mix for another 2 minutes.
•Roll into small walnut sized balls and create a criss-cross pattern with a fork.
•Bake for 12 minutes, until lightly browned.
•Cool on a baking sheet for two minutes, then transfer to a wire rack or directly into your mouth.
•Cookies will last in an airtight container at room temperature for up to 4 days.
