Chocolate Dipped Chewy Peanut Butter Cookies

Preheat oven to 350ºF.

In a stand mixer with the paddle attachment cream butterbrown sugar, and half the granulated sugar, until light and fluffy, about 3 minutes. Add peanut butter and mix for 1–2 minutes. Add egg and vanilla. Mix until combined and clump-free.

Combine flour, salt and baking soda in a small bowl. Add 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.

Portion dough into 12-16 cookies depending on how big you want them. Add remaining sugar to a small bowl. Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.

Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3–4 minutes. Transfer to cooling rack to cool completely.

Melt chocolate and coconut oil in a micorwave safe bowl. 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!