What percentage do you use the FW sugar cookie?
I think it was around 12 or 14% sugar cookie and 6% PB (5% being capella pb and 1% beiing tpa PB) 2% vanillin
Capella PB is a more creamy rich pb like a can of jif where TPA PB is more nutty (I think of TPA's as peanuts and butter instead of Peanut butter) Using both of them together with the right ratio makes for a great finished pb taste.
bnrk
