Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
In the bowl of an electric mixer, cream together margarine and peanut butter. Add sugars, then egg and vanilla. Add in all remaining ingredients.
Using a cookie scoop, scoop balls of cookie dough onto the baking sheets. Bake for 12 minutes.
Prepare the topping: In a microwave-safe bowl, combine chocolate and oil and melt in intervals, stirring in between until smooth (I melted in 30 seconds, 15 seconds, 15 seconds). Add melted chocolate to a piping bag.
Have all your toppings (chocolate chips, pretzels, peanuts, and salt) ready. Drizzle chocolate in lines all over the cookies. Sprinkle with toppings. Drizzle with more chocolate. The chocolate helps it “stick.” You can keep going in as many layers as you like. Finally, sprinkle with a bit of sea salt (helps balance the sweetness). Put in freezer for a few minutes just to set chocolate. They look messy on the baking sheet but look great once removed.
Directions
Notes:
Store in an airtight container for up to five days. These cookies can keep in the refrigerator for up to two weeks; bring to room temperature before serving for best texture. Can be frozen, well wrapped and with layers of parchment in between for up to three months.
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