PB Stuffed Chocolate Crunch Cookies
PB Stuffed Chocolate Crunch Cookies
Ingredients
For the Chocolate Quinoa Crunch
- 1 1/2 cups dark chocolate chips, melted
- 1/4 cup creamy peanut butter
- 3 cups puffed quinoa
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter, chilled slightly for easier handling
Instructions
- 1
Line a baking sheet with parchment paper. Set aside.
⏱️ 1 min
- 2
In a large microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 3
Add 1/4 cup of creamy peanut butter to the melted chocolate and stir until fully combined and smooth.
⏱️ 2 min
- 4
Fold in the puffed quinoa until it is completely coated with the chocolate-peanut butter mixture.
⏱️ 3 min
- 5
Using a 1/4 cup measuring scoop or a small ice cream scoop, place a portion of the chocolate quinoa mixture onto the prepared baking sheet, forming a flat disc about 2 1/2 inches in diameter. Repeat for 8 discs.
⏱️ 5 min
- 6
Spoon or pipe about 1 tablespoon of the chilled peanut butter filling onto the center of four of the chocolate quinoa discs.
⏱️ 3 min
- 7
Carefully place the remaining four chocolate quinoa discs on top of the peanut butter-filled discs, gently pressing down to seal the edges and form a sandwich cookie.
⏱️ 3 min
- 8
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the cookies are firm.
⏱️ 60 min
- 9
Serve chilled and enjoy your crunchy, peanut butter-stuffed treats!
Kitchen Tools
Nutrition Facts (per serving)
PB Stuffed Chocolate Crunch Cookies
Ingredients
For the Chocolate Quinoa Crunch
- 1 1/2 cups dark chocolate chips, melted
- 1/4 cup creamy peanut butter
- 3 cups puffed quinoa
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter, chilled slightly for easier handling
Instructions
- 1
Line a baking sheet with parchment paper. Set aside.
⏱️ 1 min - 2
In a large microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring after each, until smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 3
Add 1/4 cup of creamy peanut butter to the melted chocolate and stir until fully combined and smooth.
⏱️ 2 min - 4
Fold in the puffed quinoa until it is completely coated with the chocolate-peanut butter mixture.
⏱️ 3 min - 5
Using a 1/4 cup measuring scoop or a small ice cream scoop, place a portion of the chocolate quinoa mixture onto the prepared baking sheet, forming a flat disc about 2 1/2 inches in diameter. Repeat for 8 discs.
⏱️ 5 min - 6
Spoon or pipe about 1 tablespoon of the chilled peanut butter filling onto the center of four of the chocolate quinoa discs.
⏱️ 3 min - 7
Carefully place the remaining four chocolate quinoa discs on top of the peanut butter-filled discs, gently pressing down to seal the edges and form a sandwich cookie.
⏱️ 3 min - 8
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the cookies are firm.
⏱️ 60 min - 9
Serve chilled and enjoy your crunchy, peanut butter-stuffed treats!