Divine Peanut Butter Cookies, Divine Peanut Butter and Cacoa Chip Cookies

No dough chillin' for these babies

INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink or seasalt salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup  light brown sugar
• 1/4 cup  granulated sugar
• 3/4 cup  creamy peanut butter
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/2 cup organic cacoa nibs
• 1/2 teaspoon organic Vietnamese Cinnamon or organic cinnamon
• Sugar for rolling 

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1/2 cup of the organic cacoa nibs until mixed in and combined.
• Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. 
• Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,   P.S.  If you want the lines in the cookies, take a fork while still warm and press down gently to make the lines.  Carefully transfer to a wire rack to finish cooling.

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