Preheat oven to 350 degrees.

In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Add in peanut butter and mix for 1-2 minutes.

Add in egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

Portion dough into 12-16 cookies depending on how big you want them.

Add sugar to a small bowl.

Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.

Bake cookies for 10 minutes until lightly golden brown and firm on the edges.

Remove from the oven and let set for 3-4 minutes.

Transfer to cooling rack to cool completely.

Melt chocolate and coconut oil in a micorwave safe bowl.

Dip cookies into melted chocolate one at a time and place on a parchment lined baking sheet. Top with pretzel, sea salt, or crushed nuts.

Place in the refrigerator to set and enjoy!