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


  1. Cream the butter and sugars together; easiest with a mixer and paddle attachment.
  2. Turn mixer to high; add eggs, then vanilla, then peanut butter. Keep mixing until combined.
  3. In another bowl stir together flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to mixer and mix on low until combined.
  5. Cover/seal dough and chill it in the fridge for a few hours.
  6. Preheat oven to 350 and prep baking sheet(s) with parchment paper.
  7. Form 1-1.5 inch balls of dough and roll each in the turbinado sugar to coat just the tip of one side.
  8. Line up balls, sugar side up, on the parchment paper about 2 inches apart.
  9. With a fork imprint the top of each dough ball with perpendicular criss crosses.
  10. Bake for 13-15 minutes.
  11. Cool on a rack for a few minutes.
  12. Melt dark chocolate in a double boiler.
  13. Dip half of each cookie top in the chocolate and place back on the parchment paper.
  14. 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.