Chelsweets' Chocolate Dipped Peanut Butter Cookies

In a large bowl or stand mixer, cream together softened butter, ½ cup granulated sugar, and brown sugar on medium-high speed for 1-2 minutes until light and fluffy.

Add peanut butter, egg, and vanilla extract; beat until thoroughly combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Add dry ingredients to wet mixture on low speed until a thick dough forms.

Scoop 12 portions (approx. 3 tbsp each) onto a lined baking sheet and chill in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll chilled dough into smooth balls, arrange 3 inches apart, and press with a fork in a crisscross pattern.

Bake for 13 to 15 minutes until edges are set (centers will look slightly soft). Cool on baking sheet for 15 minutes before transferring to a wire rack.

Melt chocolate chips and coconut oil together in 30-second microwave bursts until smooth.

Dip each cooled cookie halfway into melted chocolate, sprinkle with chopped peanuts and flaky sea salt, and let chocolate set.