Peanut Butter Chocolate-Dipped Cookies

Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (113g) unsalted butter, room temperature
- 1 cup (250g) peanut butter
- 1/2 cup (100g) brown sugar, lightly packed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5mL) vanilla bourbon paste or vanilla extract
- 1 large egg, room temperature
- 3/4 teaspoon (3g) baking powder
- 1/2 cup dark chocolate, for dipping

Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together the flour and baking powder. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the peanut butter and mix until fully incorporated.
5. Mix in the egg and vanilla bourbon paste (or vanilla extract) until combined.
6. Gradually add the flour mixture and beat just until incorporated.
7. Using an ice cream scoop, portion the dough and place the scoops onto the prepared baking sheet.
8. Flatten each cookie slightly by pressing with a fork in a crisscross pattern.
9. Bake for about 10 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool completely on the baking sheet; they will firm up as they cool.
11. Once cooled, dip the bottoms of the cookies into the melted dark chocolate. Place them on a parchment-lined tray and refrigerate for 20–30 minutes to set. Serve and enjoy.