Chewy Protein Chocolate Chip Cookies Recipe
These Chewy Protein Chocolate Chip Cookies are a delicious and nutritious twist on classic chocolate chip cookies. Packed with protein powder and peanut butter, they make a perfect snack or post-workout treat that satisfies your sweet tooth while fueling your body.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. This helps create a chewier texture in the cookies.
- Add Wet Ingredients: Stir in the unsalted peanut butter and vanilla extract until the batter is well combined and uniform in texture.
- Incorporate Dry Ingredients: Gently fold in the vanilla protein powder and baking soda, being careful not to overmix so the dough retains softness. Then stir in the chocolate chips evenly throughout the dough.
- Scoop and Shape: Using a spoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie a couple of inches apart. Slightly flatten the tops with the back of the spoon to help them bake evenly.
- Bake Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes, until the edges are just set but the centers still appear soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up to a chewy consistency. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use either white or brown sugar based on your preferred sweetness and flavor note. Brown sugar will add a slight molasses taste.
- Flattening the cookie dough slightly ensures even baking and prevents overly thick centers.
- Letting the cookies cool on the baking sheet firms up their chewy texture perfectly.
- These cookies are best stored in an airtight container for up to 5 days or can be frozen for longer storage.
- You can substitute peanut butter with almond or cashew butter for a different flavor.
Keywords: Protein chocolate chip cookies, chewy protein cookies, healthy chocolate chip cookies, peanut butter protein cookies, post-workout snack
