1. Cream the non dairy butter and sugars with an electric mixer on medium speed for no more than 1 minute. Add aquafaba and vanilla and mix until well combined.
2. Add the flour and salt and stir with a wooden spoon until a nice dough forms. Dough should not be sticky; if so, add 1 tablespoon of flour at a time until soft still, not sticky.
3. Transfer half of the dough onto a piece of parchment paper. With your hands, roll dough into a log that is approximately 6″x2″. Smooth with hands. Wrap a piece of clear wrap around the dough and chill for 2+ hours. Repeat with the other half of the dough.
4. Once dough is chilled long enough, preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
5. Unroll the dough out of the plastic wrap and slice cookies with a sharp knife at 1/4-1/2″ thick slices.
6. Place half of the cookies on the baking sheet and bake for 15-20 minutes or until lightly browned along the edges.
7. Allow to cool fully on the baking sheet. The cookies will become crunchier the longer they sit.
8. With the electric mixer, fluff up the ingredients for the peanut butter filling.

To assemble the cookie:

1. Place approx 1 Tbsp. of peanut butter onto a fully cooled cookie. Make a small mountain-like hump.
2. Freeze the cookies for 10-15 minutes just so it doesn’t melt into the chocolate. Remove from freezer and allow cookies to sit and breathe for a couple of minutes.
3. Dip into the melted chocolate with oil or shortening. Place on a baking sheet covered with parchment paper and allow to set in the freezer for another 5 minutes.