Here’s a delicious treat: our Questified Peanut Butter Cup Stuffed Chocolate Crinkle Cookies! These cookies are incredibly delicious and are perfect for the holiday season. They are made using Quest Mini Peanut Butter Cups and are sure to spread some holiday cheer.
To make these festive cookies, check out the recipe below:
NUTRITIONAL INFO
PEANUT BUTTER CUP STUFFED CHOCOLATE CRINKLE COOKIES
Yields: 15 servings | Serving Size: One Cookie
Calories: 150 | Protein: 5g | Fat: 13.5g | Net Carb: 3g
Total Carb: 6g | Sugar: <1g
Ingredients
PEANUT BUTTER CUP STUFFED CHOCOLATE CRINKLE COOKIES
- 15 Quest Mini Peanut Butter Cups
- 1 ½ cups almond flour
- ½ cup zero calorie sweetener
- ½ cup unsweetened cocoa powder
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 5 tbsp butter, melted and slightly cooled
- 1 tbsp zero calorie sweetener, powdered
Method
- Preheat the oven to 350 F and prepare a large baking sheet with parchment paper.
- Unwrap the peanut butter cups and set aside.
- Place the almond flour, sweetener, cocoa powder, cream of tartar, baking soda and salt into a mixing bowl and whisk until well combined and no clumps remain.
- In another bowl, whisk the egg and then add in the melted butter and whisk until combined.
- Add in the dry ingredients and use a rubber spatula to mix until a dough comes together.
- Use a 1.5” cookie scooper to make 15 evenly sized balls. Press one of the peanut butter cups into the center and cover with dough, rolling it into a ball again.
- Repeat until you have used all the dough and peanut butter cups.
- Place the 1 tablespoon of powdered zero calorie sweetener into a bowl and roll each cookie dough ball in it.
- Transfer the cookie dough balls to a baking sheet about 2 inches apart. Bake for 9-11 minutes.
- Once you remove the cookies from the oven, use the bottom of a glass to press them down slightly. Let cool and serve.
