1. Prepare the Dough

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a mixing bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and fluffy.
• Beat in the egg and vanilla extract.

2. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

3. Shape the Cookies

• Scoop tablespoon-sized portions of dough and roll them into balls.
• Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Flatten each ball slightly with a fork, creating a crisscross pattern.

4. Bake the Cookies

• Bake for 8–10 minutes, or until the edges are set but the centers remain soft.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

5. Melt the Chocolate

• In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil, stirring until smooth.

6. Dip the Cookies

• Once the cookies have cooled completely, dip half of each cookie into the melted chocolate.
• Place the dipped cookies on a parchment-lined baking sheet to set.

7. Optional Decorations

• While the chocolate is still wet, sprinkle toppings such as crushed peanuts, sea salt, or sprinkles over the dipped portion.
• Refrigerate the cookies for 15–20 minutes to set the chocolate.