Instructions

• Bring the butter, peanut butter, and eggs to room temperature before starting. Fit a stand mixer with the paddle attachment or use a large bowl and a handheld electric mixer.
• In the mixer bowl, beat 1 cup (227 g) unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.
• Add 1 cup (227 g) creamy peanut butter and 1 and 1/2 teaspoons pure vanilla extract. Beat until smooth, about 2 minutes.
• Add 1 and 1/2 cups (319 g) light brown sugar (packed) and 3/4 cup (149 g) granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
• Add the 2 large eggs one at a time, beating well after each addition until fully incorporated.
• In a separate bowl, whisk together 2 and 3/4 cups (330 g) all-purpose flour, 3/4 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
• With the mixer off, add the dry ingredients to the wet in the mixer bowl. Turn the mixer on low and mix just until the dry ingredients are incorporated and the dough comes together. Do not overmix.
• Cover the bowl and refrigerate the dough for 2 hours. (If you refrigerate longer than 2 hours, let the dough warm slightly so it’s scoopable before baking.)
• When the dough has finished chilling, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• Scoop two-tablespoon-sized mounds of dough onto the prepared baking sheet, leaving a few inches between each mound to allow for spreading.
• If desired, use a fork to gently press a crosshatch pattern onto the top of each cookie.
• Bake for 11–13 minutes, or until the edges are golden and the centers have set. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
• Transfer the cookies to a wire cooling rack and cool completely before decorating or dipping.
• To make the chocolate coating: set up a double boiler and add 8 ounces coarsely chopped semi-sweet or dark chocolate and 1 and 1/2 tablespoons refined coconut oil. Stir until the chocolate and coconut oil are fully melted and smooth.
• Pour the melted chocolate into a small, deep bowl. Dunk each cooled cookie halfway into the melted chocolate, letting excess drip back into the bowl, then place the dipped cookies on a parchment-lined baking sheet.
• Immediately sprinkle the wet chocolate with 1/2 cup coarsely chopped honey roasted peanuts and flaky sea salt to taste.
• Set the cookies aside at room temperature or refrigerate until the chocolate has fully set.