Description
These Chocolate Chip Protein Cookies are a quick and easy baked treat that combines the rich flavors of peanut butter and chocolate chips with the added boost of vanilla protein powder. Perfect for a nutritious snack or post-workout boost, these cookies are soft, chewy, and packed with protein to keep you energized.
Ingredients
Wet Ingredients
- 2 eggs
- 2/3 cup unsalted peanut butter
- 1/2 cup granulated sugar (white, coconut, brown, etc.)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if peanut butter is salted)
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies evenly.
- Line baking sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Whisk wet ingredients: In a mixing bowl, whisk together the eggs, unsalted peanut butter, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Fold in dry ingredients: Add the vanilla protein powder, baking soda, and salt to the wet mixture. Fold these in gently until combined. The batter will become thick as the protein powder incorporates.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the cookie dough.
- Scoop and shape: Using a 2 tablespoon scoop, portion out the dough and roll into balls. Flatten each ball slightly on the baking sheet since the cookies will not spread much while baking. Shape them to your desired cookie appearance.
- Bake: Bake the cookies in the preheated oven for 8 to 12 minutes, typically about 10 minutes. The cookies will firm up as they cool, so avoid overbaking to maintain a soft texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 20 minutes before enjoying them. Cooling helps the cookies set perfectly.
Notes
- You can use any type of granulated sugar such as white, coconut, or brown sugar depending on your taste preference.
- If your peanut butter is salted, omit the added salt to keep the flavor balanced.
- The cookies do not spread much during baking, so shaping before baking is important for desired size and thickness.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- To make this recipe vegan, substitute eggs with flaxseed or chia seed egg replacer and use plant-based protein powder.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
