Peanut Butter Protein Cookies Recipe
These peanut butter protein cookies are genuinely soft and chewy, with the rich flavor and texture of a classic peanut butter cookie.
Servings: 8 cookies
Ingredients
- 1 ⅓ scoops (40 g) casein/whey protein powder I like PEScience brand Select Protein (vanilla)
- 2 ½ tablespoons (15 g) powdered milk
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (3 ounces) miniature chocolate chips
- ½ cup (128 g) smooth no stir peanut butter
- 3 tablespoons (63 g) honey
- 1 (50 g out of shell) egg at room temperature
- 1 (25 g) egg yolk at room temperature
- 1 tablespoon (15 g) plain Greek yogurt at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon LorAnn butter emulsion optional
Instructions
- Line a large rimmed baking sheet with parchment paper and set it aside.
- In a medium-size mixing bowl, whisk together the protein powder, dry milk, baking soda, and salt until well combined.
- Add the miniature chocolate chips, and stir to combine. See the bowl aside.
- In a large mixing bowl, place the peanut butter, honey, egg, egg yolk, yogurt, vanilla extract and optional butter emulsion. Whisk until very smooth and well-emulsified. It should be thick but soft and creamy, not stiff.
- Add the dry ingredients with the chocolate chips and mix with a silicone spatula until just combined.
- Use a medium spring-loaded ice cream scoop or 2 spoons to divide the mixture into 8 equal portions, each about 50 grams.
- Roll each piece of cookie dough into a ball between clean palms. Place on the prepared baking sheet about 2 inches apart from one another.
- Preheat your oven to 325°F.
- Let the dough sit at room temperature on the baking sheet while the oven preheats. This helps the cookies spread and bake more slowly and evenly.
- Place in the center of the preheated oven and bake until the tops of the cookies are no longer shiny and the cookies are a very light matte tan color all over and beginning to brown on the edges, 8 to 10 minutes. The cookies will appear dry on top and reasonably firm on top, but would give way to any real pressure. Do not overbake them.
- Remove from the oven and let the cookies cool for at least 10 minutes or until very stable before transferring them to a wire rack to cool completely. They will be very fragile when they’re still warm, and will settle into cracks and crevices as they cool.
Nutrition
Serving: 1cookie | Calories: 224kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 244mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 1mg
