COOKIES: In a large bowl, combine flour baking soda and baking powder; set aside.

In the bowl of a stand mixer, using the paddle attachment, cream together the peanut butter, butter, and coconut oil for about one minute.

Add 1 cup granulated sugar and brown sugar, beat until smooth and creamy, scraping the sides of the bowl when necessary. Add the eggs and vanilla, beat until combined. Slowly add the flour mixture, beat until just combined. Cover and chill the dough for an hour.

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

Shape the dough into 1 1/4-inch balls. Roll in granulated sugar to coat. Place balls 2-inches apart on a prepared cookie sheet. Flatten each ball with a fork making a crisscross pattern on top of each cookie.

Bake for 7 to 9 minutes or until the cookies just begin to brown. Do not over-bake! Let cool on the cookie sheet for 1 minute; then transfer to a wire rack to cool.

CHOCOLATE DIP: Once the cookies are cooled, using a double boiler, melt the chocolate chips and coconut oil over simmering water, stirring constantly until smooth.

Line your countertop with wax paper. Place sprinkles and crushed peanuts in bowls. Dip half of each cookie in the chocolate; then roll the dipped edge into the sprinkles or peanuts. Set on wax paper to cool.