Description

These Chewy Protein Chocolate Chip Cookies are a delicious and nutritious twist on a classic treat. Packed with vanilla protein powder and rich peanut butter, they offer a satisfying chewy texture perfect for a post-workout snack or a wholesome dessert option. Easy to prepare and baked to perfection, these cookies combine sweet chocolate chips with protein-enriched dough to keep you energized and satisfied.

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking during baking.
Mix Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly fluffy to help create a chewy cookie texture.
Add Peanut Butter and Vanilla: Stir in the unsalted peanut butter and vanilla extract until the mixture is well combined and smooth.
Incorporate Dry Ingredients: Gently fold in the vanilla protein powder and baking soda, taking care not to overmix to keep the dough soft and airy.
Add Chocolate Chips: Stir in the chocolate chips evenly throughout the dough to distribute them well.
Shape Cookies: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Slightly flatten each cookie top with the back of a spoon to ensure even baking.
Bake: Bake in the preheated oven for 10–12 minutes, or until cookie edges are set while centers remain slightly soft.
Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up and achieve a chewy texture.

Notes

You can use either white or brown granulated sugar depending on your preference, brown sugar will add a richer flavor and moisture.
Make sure not to overbake the cookies; remove them while the centers are still slightly soft for the best chewy texture.
For a nut-free option, substitute peanut butter with sunflower seed butter.
Ensure to use a good quality vanilla protein powder to enhance flavor and texture.
Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.