COOK IT.
Fire up your Pit Boss Griddle and preheat to medium-low heat. If using a gas or charcoal grill, preheat a cast iron skillet.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and Smoked Hickory & Honey Sea Salt Rub. Set aside.
Set a metal saucepan on the griddle, then add ½ cup of butter to melt. Whisk in the sugars and vanilla extract and cook for 2 minutes. Remove the pan from the griddle, and transfer contents to a large mixing bowl.
Slowly pour the beaten eggs into the sugar mixture, whisking constantly to temper the eggs.
Add the dry mixture to the wet ingredients until just combined. Fold in 1 cup of peanut butter chips and chocolate chips. Refrigerate mixture for 15 to 30 minutes.
Remove the dough from the refrigerator, then add an additional cup of peanut butter chips.
Portion dough into 16 to 18 cookie balls.
Melt 1 tablespoon of butter on the griddle, then transfer the cookie balls to the griddle. Press down gently on the cookies, then cook for 10 to 12 minutes, flipping halfway.
Transfer cookies to a cooling rack for 5 minutes before enjoying.