Chewy Protein Chocolate Chip Cookies Recipe

Introduction

These chewy protein chocolate chip cookies are a delicious and satisfying treat that combine the richness of peanut butter with the sweetness of chocolate chips. Packed with protein powder, they make for a great snack or post-workout indulgence.

Ingredients

• 2 eggs
• ⅔ cup unsalted peanut butter
• ½ cup granulated sugar (white or brown)
• 1 teaspoon vanilla extract
• ½ cup vanilla protein powder
• ½ teaspoon baking soda
• ½ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk the eggs and sugar until smooth and slightly fluffy; this helps make the cookies chewy.
3. Step 3: Add the peanut butter and vanilla extract, stirring until well combined.
4. Step 4: Gently fold in the protein powder and baking soda, mixing carefully to keep the dough soft.
5. Step 5: Stir in the chocolate chips evenly throughout the dough.
6. Step 6: Scoop spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart, and slightly flatten the tops with the back of a spoon.
7. Step 7: Bake for 10–12 minutes, or until the edges are just set but the centers remain slightly soft.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to firm up.

Tips & Variations

• For extra chewiness, use brown sugar instead of white sugar or a mix of both.
• Swap peanut butter for almond or cashew butter to change the flavor profile.
• Add a pinch of sea salt on top before baking to enhance the chocolate and peanut flavors.
• If you don’t have vanilla protein powder, regular vanilla-flavored protein or a small amount of flour can work as a substitute.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week and bring back to room temperature before serving. They can also be frozen for up to 2 months; thaw at room temperature. Warm slightly before eating for a soft, melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered peanut butter instead of regular peanut butter?

You can, but powdered peanut butter will result in a drier dough. You might need to add a little water or an extra egg to achieve the right consistency.

Will these cookies rise much while baking?

Because they contain baking soda and no flour, they spread more than rise, giving you a soft and chewy texture rather than a tall, fluffy cookie.

Chewy Protein Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 127 reviews

These Chewy Protein Chocolate Chip Cookies are a delicious and healthier twist on the classic treat. Packed with protein powder and peanut butter, they offer a satisfying chewy texture and rich chocolate chip flavor. Perfect as a post-workout snack or a guilt-free indulgence, these cookies are simple to make with just a few wholesome ingredients.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 2 eggs
• ⅔ cup unsalted peanut butter
• 1 teaspoon vanilla extract

Dry Ingredients

• ½ cup granulated sugar (white or brown)
• ½ cup vanilla protein powder
• ½ teaspoon baking soda
• ½ cup chocolate chips

Instructions

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. This aeration helps make the cookies chewier.
3. Add Peanut Butter and Vanilla: Stir in the unsalted peanut butter and vanilla extract until the mixture is thoroughly combined and creamy.
4. Mix Dry Ingredients: Gently fold in the vanilla protein powder and baking soda, mixing carefully to keep the dough soft and prevent overworking.
5. Incorporate Chocolate Chips: Fold the chocolate chips into the dough evenly distributing them throughout.
6. Shape Cookies: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart, and slightly flatten each cookie top with the back of a spoon.
7. Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers retain a slightly soft look for a chewy result.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps the cookies firm up perfectly chewy.

Notes

• You can substitute white sugar for brown sugar if you prefer a different sweetness profile.
• Using natural peanut butter can add a more intense peanut flavor but might affect dough consistency slightly.
• Ensure the protein powder is vanilla flavored to complement the cookie taste; unflavored or other flavors may change the final result.
• Don’t overbake; the centers should remain soft for the best chewy texture.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: protein cookies, chewy chocolate chip cookies, healthy cookies, peanut butter cookies, post workout snack, high protein dessert