Thanks for trying the recipe and I’m glad it came out great for you! You could probably just add about 1/4 to 1/3 cup PB, do it in the beginning when creaming together sugar and egg. And then on the backend, you’ll have to add more flour – maybe another 1/4 to 1/2 cup, just see how your dough looks. Just guessing here, but I think that it will work! LMK what happens!
