Perfect Peanut Butter Cookies

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.

2. 2

   Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.

3. 3

   Add in the eggs, one at a time, beating well after each addition. Turn mixer off.

4. 4

   Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.

5. 5

   Cover the bowl and place it in the fridge for 2 hours. (If you refrigerate the cookie dough for more than 2 hours, you may need to let it thaw a little before scooping.)

When ready to bake:

1. 6

   Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.

2. 7

   Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading.

3. 8

   Use a fork to make crosshatch marks on the top of each cookie, if desired. Bake for 11-13 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

   11 min

Optional: Chocolate Coating

1. 9

   In a double boiler, melt the chocolate and coconut oil. Stir until smooth and evenly combined.

2. 10

   Carefully pour the melted chocolate into a small but deep bowl.

3. 11

   Dunk the cookies halfway into the melted chocolate, then place them on a parchment paper lined baking sheet.

4. 12

   Sprinkle the wet chocolate with peanuts and sea salt. Set aside - or refrigerate - until the chocolate has set.