1/2 cup + 2 Tbsp. Baker’s Corner Granulated Sugar, divided
3/4 cup Peanut Delight Creamy Peanut Butter (use good, ole creamy peanut butter, not natural or crunchy)
1/2 cup Simply Nature Organic Salted Butter, at room temperature
1 Simply Nature Organic Cage Free Brown Eggs, at room temperature
1 tsp. Stonemill Pure Vanilla Extract
1 and 1/2 cups Baker’s Corner All-Purpose Flour
1 tsp. Baker’s Corner Baking Soda
1/2 tsp. Baker’s Corner Baking Powder
1/2 tsp. sea salt
1 and 1/2 cups Baker’s Corner Semi-Sweet Chocolate Morsels
1 Tbsp. Simply Nature Organic Coconut Oil
about 1–2 Tbsp. flakey sea salt, according to taste
Preheat the oven to 350F.
Start by adding the brown sugar, 1/2 cup of the granulated sugar, peanut butter, and butter to a large bowl or the bowl of a standing mixture.
Beat until light and fluffy with a whisk, handheld mixer, or the paddle attachment of a standing mixer until light and fluffy, about 1 minute.
Then, add the egg and vanilla. Incorporate well by beating the mixture again and scrape down the sides of the bowl.
Whisk together the flour, baking soda, baking powder, and sea salt in a separate bowl and add the dry mixture to the wet.
Mix until everything is just combined.
Scoop medium-sized balls of the cookie dough (about 2 Tbsp. per cookie) and lay them on a cookie sheet.
Add the remaining sugar to a small bowl and dip a fork in the sugar. Make a crosshatching design on the cookies with the fork, pressing down lightly.
Bake the cookies for 9-11 minutes, or until they’re just golden brown on the edges.
Melt the chocolate and coconut oil together either in a double boiler or in the microwave.
Once the cookies are completely cool (you want them to be cool so they don’t break), dip them in the chocolate, lay them on a sheet pan lined with a Silpat, wax, or parchment paper, and sprinkle with sea salt.
Let them harden in the fridge before serving & enjoy with a tall glass of milk.
If you’re wanting a small batch of cookies, follow the directions until step 8. Then, freeze the unbaked cookies you want to save for later on a Silpat, wax, or parchment paper and then store them in a zip-top container. When you’re ready to bake them, simply add 2-3 minutes to your bake time and follow the rest of the directions! Cookies will last for about 3 months in a well-sealed bag.