In a small bowl, add powdered peanut butter and mix with water until peanut butter is creamy.

In a large bowl, whisk together the flour, baking soda, and salt.

In the bowl of your stand mixer or another large bowl, beat the butter until it’s whipped. Add in the sugar and beat until it’s fluffy, about 2-3 minutes. Add in the vanilla extract and egg and combine well.

Add in the flour mix in equal parts and combine with the wet batter. Stop mixing once it’s all incorporated so you don’t overmix.

With the speed off, fold in the peanut butter. Then freeze the dough for at least 10 minutes so it’s not as sticky.

Once the dough is firmer, take a small tsp of dough and roll into about a 1” ball. Place the cookies on a prepared baking sheet, and press them down with a fork in a criss cross pattern. If the dough is still sticky, wet the fork with some water before pressing into the dough.

Bake at 350 for 9 minutes. Keep the rest of the dough in the freezer while baking in batches.