Prep time 12 minutes
Cook time 10 minutes
Yield: Serves or Makes 20 cookies
Preheat oven to 350°F and line a baking sheet with parchment paper.
Using a stand mixer or hand mixer, beat peanut butter and coconut sugar together on medium speed until combined and creamy. Add in the egg, vanilla, and baking soda and beat until smooth.
Use a cookie scoop or a heaped tablespoon to portion dough and use your hands to roll into balls. Place cookie balls on the lined baking tray and use a fork to press the dough down and create a crisscross.
Bake cookies for 9-10 minutes or until the cookies are lightly browned at the edges. Let cookies cool for 5 minutes on tray before transferring to a wire rack.
Add chocolate chips to a microwave safe bowl and microwave for 30 seconds, stir, and microwave another 30 seconds, or until chocolate is melted and smooth. Carefully dip half of each cookie into melted chocolate and sprinkle with sea salt. Let cool on wire rack.