Chocolate Peanut Butter Protein Cookies
Soft and chewy chocolate peanut butter protein cookies made with a small number of ingredients and ready in under 20 minutes. A practical, lower-sugar cookie that balances flavour, texture, and protein without tasting like gym food.
Ingredients
- 120 g smooth peanut butter
- 40 g light brown sugar
- 1 large egg
- 60 g protein powder whey
- ¼ tsp bicarbonate of soda bicarb
- 1 –3 tbsp milk as needed (15–45 ml)
- 40 g dark chocolate chips
- ¼ tsp fine salt
Instructions
- Heat the oven to 180°C (fan 160°C). Line a large baking tray with baking paper.
- In a bowl, mix the peanut butter, brown sugar, egg, and salt until smooth.
- Stir in the protein powder and bicarbonate of soda, until a thick dough forms. It should be very thick, but not break apart and crumble when handled. If the dough is crumbly, add milk 1 tbsp at a time until it holds together when pressed.
- Fold in the chocolate chips.
- Divide into 8 portions (35-40 g each). Roll into balls, place on the tray, then flatten to about 1.5–2 cm thick.
- Bake for 8–10 minutes until the edges are set and slightly darker, but the centres still look soft.
- Cool on the tray for 10 minutes, then transfer to a rack to finish cooling.
Notes
- Double-chocolate: Add 10 g cocoa powder and an extra 1 tbsp milk to keep the dough supple; use dark chocolate chunks for contrast.
- Salted crunch: Swap half the smooth peanut butter for crunchy peanut butter, and sprinkle a small pinch of flaky salt over the tops before baking.
- Mocha: Add 1 tsp espresso powder to the dry ingredients for a deeper, less sweet finish
Store cooled cookies airtight for 2 days at room temperature or 5 days in the fridge. Freeze for up to 2 months; thaw at room temperature, then warm in a low oven for 3–5 minutes to soften the centres.