Save Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
These cookies quickly became a favorite in my family—perfect for an energy-boosting snack anytime.
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 cup (100 g) vanilla or chocolate protein powder (whey or plant-based), 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/2 cup (115 g) unsalted butter melted and cooled, 1/4 cup (60 ml) milk (dairy or plant-based), 1/2 cup (100 g) light brown sugar packed, 1/4 cup (50 g) granulated sugar, 2 large eggs, 2 tsp pure vanilla extract
- Add-Ins: 1 cup (170 g) semisweet chocolate chips, 1/2 cup (50 g) chopped walnuts or pecans (optional)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour protein powder baking soda and salt.
- Step 3:
- In a large bowl, whisk together melted butter milk brown sugar and granulated sugar until smooth.
- Step 4:
- Add eggs and vanilla extract to the wet mixture whisking until combined.
- Step 5:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Step 6:
- Fold in chocolate chips and nuts (if using).
- Step 7:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop spacing about 2 inches apart.
- Step 8:
- Bake for 9–11 minutes until edges are set but centers are soft—do not overbake.
- Step 9:
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save Baking these cookies is a cherished family activity filled with laughter and sweet anticipation.
Notes
Swap chocolate chips for dark chocolate chunks for a richer flavor. Store in an airtight container for up to 4 days.
Required Tools
Mixing bowls whisk cookie scoop or tablespoon baking sheets parchment paper cooling rack
Allergen Information
Contains Eggs Milk Wheat (gluten) Soy (if using soy-based protein powder) Tree Nuts (if using walnuts or pecans). Check all ingredient labels if sensitive to allergens.
Save Enjoy these protein-rich cookies fresh or store them to keep your snack game strong!
Recipe Help & FAQs
- → How can I achieve the perfect chewy texture?
Underbake slightly to keep centers soft and chewy instead of crispy.
- → Can I substitute the protein powder used?
Yes, both whey and plant-based protein powders work well and can be swapped to suit dietary preferences.
- → What alternatives can be used for chocolate chips?
Dark chocolate chunks can replace chocolate chips for a richer, more intense flavor.
- → Is it possible to make these gluten-free?
Use gluten-free flour and gluten-free protein powder to create a gluten-free version.
- → How should these treats be stored to maintain freshness?
Store in an airtight container at room temperature for up to four days to keep freshness and chewiness.
- → Can nuts be omitted or substituted?
Nuts are optional and can be omitted or replaced with seeds or other crunchy additions based on preference.