First, mix together the butter, brown sugar, egg, vanilla, and granulated sugar. If you have a KitchenAid use the paddle attachment if not use a big bowl and rubber spatula to cream these ingredients together.
Then, add in the 1/2 cup of creamy peanut butter. Mix together.
Next, add the 1/4 tsp of Shan Foods Pink Himalayan salt.
Then, add in the baking soda and flour and mix together well.
Then, scoop the cookies with a cookie scooper for uniform sizes. This will allow the cookie to bake evenly as well. I used a 1 1/2 tbsp cookie scooper for a medium-sized cookie.
Place them on a parchment-lined baking sheet making sure they are 2 inches apart.
Preheat oven to 350 F.
While the oven is preheating, place the baking sheet with the cookies into the fridge to set. This will allow the cookie to maintain a better shape when baking. (About 10 minutes)
Bake the cookie after for about 10-12 minutes until the bottom is lightly browned. Let the cookie cool to room temperature.
Dip in the melted white chocolate which should be in a shallow bowl making it easier to dip.
Sprinkle Shan Foods Pink Himalayan salt on top of the white chocolate for that pink shimmer and sweet and salty taste! Enjoy! They are delicious as is or dunked in some milk!