1 cup all-purpose flour

1¼ cups creamy peanut butter

1 stick (1/2 cup) unsalted butter, softened

1½ cups white sugar

1 teaspoon Murray River Flake Salt

¾ teaspoon baking soda

½ teaspoon baking powder

2 teaspoons vanilla bean paste

2 teaspoons Voatsiperifery, ground

1 large egg

2 tablespoons milk

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened unsalted butter and creamy peanut butter. Mix until smooth and well combined.
3. Add the white sugar to the butter mixture and continue to mix until it's light and fluffy.
4. Incorporate the large egg, vanilla bean paste, and milk into the mixture, stirring until it's well combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and the distinctive ground Voatsiperifery pepper.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Ensure everything is thoroughly combined.
7. Using a spoon or your hands, scoop out portions of cookie dough and roll them into 1-inch balls. Place the dough balls on the prepared baking sheet, leaving enough space between each for spreading.
8. Use a fork to make a crisscross pattern on top of each cookie, gently pressing down on them to flatten slightly.
9. Sprinkle a pinch of Murray River Flake Salt on top of each cookie for hint of saltiness.
10. Bake the cookies in the preheated oven for about 10-12 minutes or until they are lightly golden around the edges.
    
    Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    
    Once cooled, enjoy your homemade Peanut Butter Cookies with a glass of milk or your favorite beverage!