1teaspoondemerara sugarfor sprinkling before baking
Chocolate and toppings
4ozdark chocolatebar, feves, chips or chunks
½cuppretzelschopped, gluten free if you'd like
½cupsalted caramel peanutschopped
½teaspoonflaky sea salt
Instructions
Make the brown butter
Cut the butter into cubes and cook it over medium heat in a sauce pot, stirring occasionally. The butter with foam and bubble eventually settling
Once the butter begins to brown, make sure to stir it constantly until it is a medium to darkish brown. Remove from the heat immediately and let cool
Mix up the dough
Whisk together the brown butter, brown sugar, granulated sugar and eggs until fully incorporated
Add the vanilla and whisk.
Add in the peanut butter and mix with a rubber spatula until fully incorporated
In a separate bowl whisk together the almond flour and baking soda. Add to the peanut butter mix and stir in with the spatula just until mixed
Refrigerate the dough for 1-8 hours, tightly wrapped or in an airtight container
Baking the cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper
Scoop the dough into 2oz balls and drop onto the baking sheet, leaving them in a ball
Sprinkle the tops with demerara sugar and bake for 18-20 minutes. The cookies will look slightly under baked when removed and will finish cooking as they sit.
Transfer the cookies to a cooling rack after 2 minutes and let them cool completely
Dipping and topping the cookies
Make a double boiler on the stove and melt the dark chocolate in the top bowl stirring constantly with a rubber spatula. Once the chocolate is almost completely melted, remove it from the heat and continue stirring until fully melted
Rough chop the pretzels and peanuts
Dip the cooled cookies one by one into the chocolate and lay them on a sheet of parchment paper. Top each dipped cookie with the chopped pretzels, peanuts and flaky sea salt