Chewy Protein Chocolate Chip Cookies Recipe

Introduction

These chewy protein chocolate chip cookies are a delicious way to satisfy your sweet tooth while packing in some extra protein. Soft, flavorful, and easy to make, they’re perfect for a post-workout snack or anytime treat.

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 chewier.
3. Step 3: Add the peanut butter and vanilla extract, stirring until well combined.
4. Step 4: Fold in the protein powder and baking soda, mixing gently to keep the dough soft.
5. Step 5: Stir in the chocolate chips until evenly distributed.
6. Step 6: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Slightly flatten the tops with the back of a spoon.
7. Step 7: Bake for 10–12 minutes, until the edges are just set but the centers remain a little soft.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up into chewy cookies.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter and use a plant-based protein powder.
• Mix in chopped nuts or dried fruit for extra texture and flavor.
• Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter alternative.
• Ensure not to overbake to keep the cookies soft and chewy.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before eating. Reheat briefly in a microwave to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute vanilla protein powder with chocolate or unflavored varieties, but keep in mind it may slightly alter the taste and texture.

What if I don’t have parchment paper?

You can grease the baking sheet lightly with butter or oil to prevent sticking, but parchment paper is recommended for easy cleanup and even baking.

Chewy Protein Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

These Chewy Protein Chocolate Chip Cookies are a delicious and nutritious twist on the classic treat. Packed with protein powder and peanut butter, they offer a satisfying chewiness and rich flavor while providing a boost of protein, making them perfect for a post-workout snack or a healthier dessert option.

• Author: Hannah
• 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 1x2x3x

Main 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. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly fluffy. This step is crucial for achieving the chewy texture in the cookies.
3. Add Peanut Butter and Vanilla: Stir in the unsalted peanut butter and vanilla extract until the mixture is well combined and smooth.
4. Incorporate Dry Ingredients: Gently fold in the vanilla protein powder and baking soda to keep the dough soft and airy without overmixing.
5. Add Chocolate Chips: Finally, stir in the chocolate chips evenly throughout the dough.
6. Shape Cookies: Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them a couple of inches apart. Slightly flatten the tops with the back of a spoon to ensure even baking.
7. Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are just set while the centers remain slightly soft.
8. Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up into a chewy texture.

Notes

• You can use either white or brown sugar depending on your preference for sweetness and flavor.
• Make sure not to overbake the cookies as they continue to firm up while cooling.
• For a nut-free version, substitute peanut butter with sunflower seed butter.
• To increase protein, you can add an extra tablespoon of protein powder but reduce the sugar slightly to balance sweetness.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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