Dipped and Crisp Peanut Butter Cookies | Williams Sonoma

Ingredients

• 1 2/3 cups (8 1/2 oz./265 g) all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
• 1/2 cup (4 oz./125 g) granulated sugar, plus more for coating
• 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
• 1 tsp. vanilla extract
• 1 egg
• 3/4 cup (7 1/2 oz./235 g) creamy peanut butter
• 1/2 lb. (250 g) dark chocolate, coarsely chopped
• 2 Tbs. coconut oil
• 1/3 cup (2 oz./60 g) coarsely chopped honey-roasted peanuts
• Flaky sea salt for sprinkling