Peanut Butter Cookies with Dark Chocolate and Sea Salt

Step 1

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

Step 2

In a large bowl, using an electric mixer or whisk, cream together butter, granulated sugar (for cookie dough), and brown sugar. Beat for about 3 minutes until light and fluffy. Add the vanilla extract and egg and beat until combined, scraping down the sides of the bowl. Add the peanut butter and beat until *just* combined.

Step 3

Add the flour mixture to the peanut butter mixture, and continue to beat on low speed until *just* combined. Cover with plastic wrap and refrigerate for 30 minutes. Position a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper provided and set aside.

Step 4

Place granulated sugar (for rolling) in a small bowl. Using your hands, roll 30 balls of cookie dough by the tablespoonful. Gently toss and coat in sugar. Place 15 balls on each prepared baking sheet about 2-inches apart.

Step 5

Use a fork to mark the cookies with a cross-hatch pattern. Bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Prepare a non-stick surface (like wax paper) to place decorated cookies.

Step 6

In a small heatproof bowl, melt bittersweet chocolate in the microwave in two (or three) 15-second increments, stirring each time. Be careful not to burn it! Dip the cookies 1/3 of the way into the melted chocolate (you may need to scrape some of it off). Place onto prepared non-stick surface. Sprinkle with Hamptons sea salt. Allow the chocolate to set. Enjoy!