NOTE: Dough needs to chill for at least an hour.
- 1 cup (2 sticks) butter at room temp
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs at room temp
- 2 teaspoons vanilla
- 1 cup smooth, natural peanut butter
- 3 cups flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup turbinado sugar for rolling
- 8 oz dark chocolate (I like to use 72% Valhrona)
- 1 teaspoon Maldonado sea salt flakes
- Cream the butter and sugars together; easiest with a mixer and paddle attachment.
- Turn mixer to high; add eggs, then vanilla, then peanut butter. Keep mixing until combined.
- In another bowl stir together flour, baking powder, baking soda, and salt.
- Add dry ingredients to mixer and mix on low until combined.
- Cover/seal dough and chill it in the fridge for a few hours.
- Preheat oven to 350 and prep baking sheet(s) with parchment paper.
- Form 1-1.5 inch balls of dough and roll each in the turbinado sugar to coat just the tip of one side.
- Line up balls, sugar side up, on the parchment paper about 2 inches apart.
- With a fork imprint the top of each dough ball with perpendicular criss crosses.
- Bake for 13-15 minutes.
- Cool on a rack for a few minutes.
- Melt dark chocolate in a double boiler.
- Dip half of each cookie top in the chocolate and place back on the parchment paper.
- Sprinkle a few sea salt flakes on top of the chocolate of each cookie. Let cool and serve. Store in the fridge to keep chocolate cool if not serving right away.