mini peanut butter stuffed pretzel cookies

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DIFFICULTY: EASY
TOTAL TIME: 10 MINUTES
SERVES: 16 COOKIES
MACROS PER COOKIE:

WITH PEANUT BUTTER PROTEIN “COOKIE DOUGH” DIPPED IN DARK CHOCOLATE TOPPED WITH MINI CHOCOLATE CHIPS AND MALDON SEA SALT

INGREDIENTS: 

• 32 GF MINI PRETZELS 
• 1 CUP PEANUT BUTTER
• 1 CUP PROTEIN POWDER
• ⅓ CUP COCONUT SUGAR
• ½ TSP SEA SALT 
• 1 TSP VANILLA 
• ½ CUP ALMOND FLOUR
• 1 CUP DARK CHOCOLATE CHIPS
• ⅓ CUP MINI DARK CHOCOLATE CHIPS
• ½ TSP MALDON SEA SALT *FOR TOPPING*

DIRECTIONS: 

1. IN A LARGE MIXING BOWL, MIX TOGETHER PEANUT BUTTER, PROTEIN POWDER, COCONUT SUGAR, VANILLA EXTRACT, AND SEA SALT. MIX TOGETHER WITH HANDS, ADD ADDITIONAL ALMOND FLOUR IF THE MIXTURE IS TOO WET.
2. PLACE A SMALL BOWL OVER A SAUCEPAN FILLED WITH WATER. HEAT UP THE WATER AND MELT THE DARK CHOCOLATE OVER THE SAUCEPAN ON A LOWER HEAT. 
3. ROLL THE PEANUT BUTTER MIX INTO SMALL BITE SIZED BALLS. TAKE TWO PRETZELS AND MAKE INTO A MINI SANDWICH BY SQUISHING THE PB DOUGH IN BETWEEN. DIP HALF OF THE COOKIE INTO THE MELTED CHOCOLATE AND PLACE ON A SHEET OF PARCHMENT PAPER.
4. WHILE THE CHOCOLATE IS STILL MELTED, SPRINKLE EACH COOKIE WITH MINI CHOCOLATE CHIPS AND MALDON SEA SALT.
5. PLACE COOKIES ON A SHEET TRAY LINED WITH PARCHMENT PAPER IN THE FRIDGE FOR THIRTY MINUTES. THEN THEY ARE READY TO EAT!