When Big Spoon Roasters co-founder Megan Overbay’s recipe for “the perfect peanut butter cookie” appeared in Bon Appetit in 2011, less than a year after Big Spoon started, the ingredient list called for smooth peanut butter and toasted pecans, which bakers had to blitz together in a food processor. Ten years later, Big Spoon’s peanut pecan butter takes care of that step for you. For the best texture, let the dough rest at least a few hours before baking.