Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (110g) Packed Light Brown Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1.5 cups (190g) All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 8 oz (225g) Semi Sweet Chocolate
  • 1 tsp Coconut Oil
  • 2 tbsp Flaky Sea Salt

Instructions:

  1. Cream fats. Beat 1/2 cup softened butter, 1 cup peanut butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together. Note: Continue until the mixture looks pale and fluffy, usually 2-3 minutes.
  2. Add liquids. Mix in 1 large egg and 1 tsp vanilla extract. Beat until fully incorporated and smooth.
  3. Whisk dry ingredients. In a separate bowl, combine 1.5 cups flour, 1 tsp baking soda, and 1/2 tsp fine sea salt.
  4. Combine mixtures. Slowly add the dry ingredients to the wet. Note: Stop mixing the second you see no more white flour streaks to avoid tough cookies.
  5. Master the chill. Cover the dough and refrigerate for 1 hours. Wait until the dough is firm to the touch.
  6. Preheat and prep. Set your oven to 350°F and line two baking sheets with parchment paper.
  7. Scoop and roll. Form 1 inch balls and place them 2 inches apart. Note: Press down slightly with a fork to create the classic criss cross pattern.
  8. Achieve the golden bake. Bake for 12 minutes until the edges are lightly browned but the centers look soft.
  9. Cool completely. Let the cookies sit on the pan for 5 minutes, then move to a wire rack. Note: They must be cold before dipping or the chocolate will slide off.
  10. Execute the precision dip. Melt 8 oz chocolate with 1 tsp coconut oil. Dip half of each cookie. Finish with flaky sea salt before the chocolate sets.