Don’t skip out on the sea salt either! You need it to really bring the flavors out, plus I love the crunch that coarse sea salt adds 🙂 Is that weird? Maybe this somehow relates to how I will only use raw sugar in the brown packets when I get iced coffee because I like the crunch when I drink it through a straw! I got this sea salt at the grocery store in a little 3 or 4 ounce bag.
Sea Salt Chocolate Dipped Peanut Butter Cookies
- 1 cup garbanzo beans
- 6 tbsp Simply Jif creamy peanut butter
- 1 scoop Cellucor Peanut Butter Marshmallow whey protein
- Vanilla beans from 1 pod (can sub 1 tsp vanilla extract)
- 1/4 cup + 1 tbsp unsweetened vanilla almond milk
- 2 tbsp Truvia Baking Blend
- 1/3 cup Ghirardelli 60% Chocolate Chips
- 1/2 tsp large grain sea salt
- Pre-heat oven to 350 degrees.
- Add garbanzo beans, almond milk, Truvia and peanut butter to food processor and blend until smooth. Add vanilla beans and protein powder and continue to blend until smooth.
- Spray a mini-muffin baking pan with non-stick cooking spray. Add cookie dough to fill each tin up to about half full.
- Bake at 350 degrees for 8-9 minutes. The cookies will still look soft, but they are done. Transfer cookies to a wax paper lined baking sheet and flatten with the back of a fork in a criss-cross pattern while still hot, then allow cookies to cool.
- Heat chocolate chips in glass dish in microwave for 30-60 seconds, or until they are melted enough that they can be stirred. Heat for another 15 seconds if needed to stir the chocolate smooth.
- Dip cookies in dark chocolate to about halfway up the cookie. Use a spoon to get chocolate into the nooks and crannies, even out the chocolate and remove any excess. Place dipped cookie on a baking sheet lined with wax paper.
- Once all cookies have been dipped, add a pinch of large grain sea salt on top of the chocolate on each cookie. Allow chocolate to harden before serving.
- ***Don't put your cookies in the refrigerator!*** This will make the chocolate sweat as it cools and will ruin your sea salt. Store in a non-air tight container like this at room temperature for up to 3 days.