Line cookie sheets with parchment paper and preheat oven to 300F degrees.

In a large mixing bowl mix together flour, salt, and baking powder add in melted butter, vanilla extract and egg until mixture is combined.

On a piece of parchment paper roll out dough between 2 pieces of parchment paper to about ¼ inch thickness. Cut cookies into circles using a 2 inch cookie cutter (the top of a champagne glass is about the perfect size).

Lift cookies up carefully with a spatula and transfer to baking sheets. You should get about 36 cookies.

Bakes 25-35 minutes until edges are browning around edges. Let cool completely.

In a small microwave safe bowl melt butter and peanut butter together at 30 second increments until melted and smooth.

Add confectioners sugar to the peanut butter until fully combined.

Spread about 1 tsp on the top of each shortbread cookie.

Freeze cookies until peanut mixture is firm.

In a small microwave safe bowl add chocolate chips and coconut oil. Heat in 30-second increments until fully smooth.

Take cookies one at a time and dip into melted chocolate. Using a fork to lift up the cookie. Tap fork against the side of the bowl to remove excess chocolate. Transfer cookies to a lined cookie sheet.

Repeat with remaining cookies, once done freeze cookies until chocolate coating is fully set.