Save to Pinterest Soft, chewy cookies packed with protein and studded with rich chocolate chips—perfect for a post-workout treat or a wholesome snack.
I love making these cookies after my workouts for a tasty way to refuel.
Ingredients
- 1 cup (120 g) all-purpose flour: Dry ingredient for structure
- 1 cup (100 g) vanilla or chocolate protein powder (whey or plant-based): Adds protein
- 1/2 tsp baking soda: Leavening agent
- 1/4 tsp salt: Enhances flavor
- 1/2 cup (115 g) unsalted butter, melted and cooled: Adds moisture and richness
- 1/4 cup (60 ml) milk (dairy or plant-based): Binds ingredients
- 1/2 cup (100 g) light brown sugar, packed: Sweetener
- 1/4 cup (50 g) granulated sugar: Sweetener
- 2 large eggs: Binds and adds structure
- 2 tsp pure vanilla extract: Flavor enhancer
- 1 cup (170 g) semisweet chocolate chips: Adds chocolate bursts
- 1/2 cup (50 g) chopped walnuts or pecans (optional): Adds crunch
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, protein powder, baking soda, and salt.
- Mix wet ingredients:
- In a large bowl, whisk together melted butter, milk, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla:
- Add eggs and vanilla extract to the wet mixture, whisking until combined.
- Combine mixtures:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Add chips and nuts:
- Fold in chocolate chips and nuts (if using).
- Scoop dough:
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, until edges are set but centers are soft—do not overbake.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My family loves gathering around to enjoy these fresh cookies after school together.
Notes
For extra chewiness, slightly underbake the cookies. 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 to Pinterest Enjoy these protein-packed cookies warm or stored for a quick energy boost anytime.
Recipe FAQs
- → What protein powders work best here?
Both whey and plant-based protein powders blend well to maintain moisture and add nutrition without overpowering flavors.
- → How do I ensure chewy texture?
Removing the cookies from the oven as soon as edges are set but centers are soft and slightly underbaking enhances chewiness.
- → Can I substitute nuts in this?
Yes, chopped walnuts or pecans can be added for texture, or omitted for nut-free treats.
- → Is it possible to make gluten-free?
Using gluten-free flour and certified gluten-free protein powder ensures a gluten-free variation without compromising texture.
- → How should I store these treats?
Store in an airtight container at room temperature for up to 4 days to keep them fresh and chewy.
- → Can I swap chocolate chips for something else?
Dark chocolate chunks can be used instead of chips for a richer, more intense chocolate experience.