Preheat to oven to 350 ˚F and line two cookie sheets with parchment paper.
Add the butter and salt to the bowl of a stand mixer with a paddle attachment. Split the vanilla bean and scrape the seeds from inside, add to the butter. Beat until pale yellow and then beat in the powdered sugar until well combined.
Add the flour and mix until just combined. The dough will appear crumbly, but stays together if your squeeze it into a ball.
Flour your surface and rolling pin. Roll the dough to 1/4” thick and cut into circles.
Place the circles on the lined cookie tray. Bake for 18-20 minutes or until the cookies just begin to brown
Let cool completely on a wire rack before dipping.
Melt the peanut butter chips and 1 tablespoon coconut oil in a double boiler. Dip part of each cookie into the mixture and place on a wire rack. Refrigerate the wire rack and cookies to speed up the hardening process.
Meanwhile, melt the chocolate chips with the remaining tablespoon of coconut oil. Dip the cookies and allow to harden on a wire rack.