Ingredients

• 1/2 cup Butter softened
• 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1/2 cup Creamy Peanut Butter
• 1 Egg
• 3/4 tsp Vanilla Extract
• 1-1/3 cups Unbleached White All-Purpose Flour
• Salt
• 3/4 tsp Baking Soda
• 1/4 cup Sugar for rolling
• 1 tsp Coconut Oil
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
3. Add in peanut butter and mix for 1-2 minutes.
4. Add in egg and vanilla. Mix until combined and clump free.
5. Combine flour, salt and baking soda in a small bowl.
6. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
7. Portion dough into 12-16 cookies depending on how big you want them.
8. Add sugar to a small bowl. Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.
9. Bake cookies for 10 minutes until lightly golden brown and firm on the edges.
10. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
11. Melt chocolate and coconut oil in a micorwave safe bowl.
12. Dip cookies into melted chocolate one at a time and place on a parchment lined baking sheet. Top with pretzel, sea salt, or crushed nuts. Place in the refrigerator to set and enjoy!