Crispy peanut butter cookies

Baking the cookies
0 Preheat oven to 350˚F degrees. Line two sheet pans with parchment paper for easy cleanup. Put about ½ cup coarse sugar in a shallow bowl, Set aside.
3 Place butter in a microwave-safe bowl and microwave on high for 30-45 seconds until butter is fully melted.
2 Add sugars and egg and stir well. Add peanut butter, stir until smooth.
4 Sprinkle the baking soda and salt evenly over the butter mixture and stir until well incorporated. Add the flour and stir just until smooth. Fold in peanuts.
5 Scoop dough in mounds then roll into balls and roll in the prepared coarse sugar. Place about 2 inches apart on prepared pans. Bake for 13-15 minutes.
6 Cool completely before dipping in chocolate.
Tempering chocolate
9 Melt one cup of chocolate in a microwave safe bowl in 30 second intervals, stirring after each one.  Once it is smooth without any chocolate pieces, take the temperature using a food thermometer. Make sure the temperature is over 113F, but do not exceed 125F.
10 Stir in in 1/4 cup of chocolate at a time to the heated, liquid chocolate.  This will bring the temperature down.  Once that chocolate is also liquid, keep adding more in 1/4 cup increments until the temperature is between 89-92F.  
11 Once the chocolate is around 89-92F, it is ready for dipping.  If you have any solid chocolate still in the liquid, remove it before dipping.
12 Dip bottoms of cookies in chocolate. Place on parchment paper until firm. Enjoy!