Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy.
Step 3: Add the eggs and vanilla extract and mix until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.
Step 6: Fold in the mini chocolate chips.
Step 7: Scoop large portions of dough onto the prepared baking sheets, spacing them apart.
Step 8: Bake for 11 to 14 minutes or until the edges are lightly golden.
Step 9: Allow the cookies to cool completely on a wire rack.
Step 10: Melt the milk chocolate chips with coconut oil until smooth.
Step 11: Dip half of each cookie into the melted chocolate coating.
Step 12: Decorate some cookies with roasted peanuts, others with chopped pistachios, and drizzle white chocolate over additional cookies if desired.
Step 13: Place the cookies on parchment paper and allow the chocolate coating to set completely.
Step 14: Serve and enjoy.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days.
Keep cookies in a cool, dry place to prevent the chocolate coating from melting.
Refrigerate cookies for a firmer chocolate texture if desired.
Freeze baked cookies in a freezer-safe container for up to 2 months and thaw at room temperature before serving.
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