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Soft, chewy cookies packed with peanut butter and vanilla protein powder, featuring melty chocolate chips for a protein-rich, naturally gluten-free treat.

  • Total Time: 27 minutes
  • Yield: About 12 cookies 1x

Ingredients

Scale
  • 2 large eggs, room temperature
  • 2/3 cup unsalted creamy peanut butter
  • 1/2 cup granulated sugar (white or brown)
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla protein powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk eggs and sugar together until smooth and slightly fluffy to trap air for chewiness.
  3. Add peanut butter and vanilla extract to the egg mixture and stir until smooth.
  4. Gently fold in vanilla protein powder and baking soda, taking care not to overmix to keep dough tender.
  5. Stir in chocolate chips last.
  6. Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheet.
  7. Press each cookie dough dollop lightly with the back of a spoon to flatten slightly for even baking and chewy centers.
  8. Leave space between cookies as they will spread while baking.
  9. Bake for 10 to 12 minutes, until cookie edges are set but centers remain slightly soft.
  10. Remove from oven and optionally sprinkle flaky sea salt on top for sweet-and-salty contrast.
  11. Let cookies cool on the baking sheet for about 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and peanut butter to ensure smooth mixing., Whisk eggs and sugar thoroughly for optimal chewy texture., Fold protein powder gently to avoid tough cookies., Flatten dough slightly before baking to promote even cooking., Avoid overbaking to maintain soft, chewy centers., Store baked cookies in airtight container at room temperature for up to 5 days., Freeze unbaked dough portions on a tray, then transfer to a sealed bag for up to 3 months; bake from frozen adding a few minutes extra bake time., Reheat cookies in microwave for 10-15 seconds or gently in a low oven to restore softness., Substitute almond or cashew butter to vary flavor or for peanut allergy alternatives., Brown sugar can be used instead of white sugar for richer flavor., Chocolate or unflavored protein powders can be used with adjustment to sugar., Add-ins like rolled oats, cinnamon, nuts, or cocoa powder can customize the recipe.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 150 calories per cookie
  • Fat: Approximately 8 grams per cookie
  • Carbohydrates: Approximately 15 grams per cookie
  • Protein: Approximately 6 grams per cookie