Protein Peanut Butter Chocolate Chip Cookies Recipe

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Most Helpful Positive Review

Mar 15, 2010

Just make sure that your protein powder is heat stable, as most aren't. If the protein powder isn't heat stable, the protein will break down & you won't be getting the full amount of added protein. Optimal Nutrition makes a heat stable protein called Any Whey. It is heat stable up to 450 degrees. I use it to make my own protein bars.

—angelnurse

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Most Helpful Critical Review

Jul 14, 2003

make sure the protein powder has no noticable taste. Otherwise this is a great cookie!

—MAGNIFUCENTWICE

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25 Ratings

Mar 09, 2009

great cookie. made some changes. i used milk instead of water. used 3/4 cup peanut butter (crunchy)and added a cut of coconut. i only had strawberry protein so i used that. yummy!!

—sarah

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Jul 17, 2003

I was so excited to find a recipe that would use up that extra protein powder I had sitting around my house. I was wondering if the cookies would be any good, and they really really were! One note - I did use a chocolate flavored powder which seemed to blend well with the other ingredients. The cookies seem a little 'heavy' but they are soft and delicious! Also, my yield was much higher, and I made them into what I thought were decent-sized cookies. Thanks for a good and interesting recipe!

—ALI-BEE

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Oct 19, 2010

I loved this! I used milk as suggested and because of the comments about the consistency of the cookies, i.e. cake like, I pressed the dough into a 9 x 13 pan. The came out like brownies and were wonderful. I also used splenda brown sugar mix and regular spenda in place of the sugar. I used butter flavored Pam to coat the pan.

—batgirl

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Feb 08, 2010

I used chocolate protein powder and a little extra peanut butter, and milk instead of water. I added rum-soaked raisins to the mix and made the cookies double-sized. A couple that were slightly undercooked were moist in the center, others were more cake-like. I recommend the moist ones, and next time I want to use vanilla protein powder and white chocolate chips!

—Nakano Vance

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May 30, 2007

Just made a batch but without chocolate chips. The cookies taste great. They're a little dry, - you need a glass of water by your side, but they're really good. I'm happy to have found a high protein recipe!

—Daisy

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Feb 17, 2011

I used whole wheat flour and Splenda instead of white sugar and they were still tasty! I will definitely make these again and next time I'll follow another reviewer's tip and use milk instead of water.

—KosherHottie

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Nutrition

Calories
225 kcal
11%

Carbohydrates
28 g
9%

Cholesterol
37 mg
12%

Fat
10.3 g
16%

Fiber
1.4 g
6%

Protein
7.1 g
14%

Sodium
208 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Protein Peanut Butter Chocolate Chip Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 225
** Calories from Fat: 92

% Daily Value *
** Total Fat 10.3g 16 %
** Saturated Fat 4.9g 24 %
** Cholesterol 37mg 12 %
** Sodium 208mg 8 %
** Potassium 124mg 3 %
** Total Carbohydrates 28g 9 %
** Dietary Fiber 1.4g 6 %
** Protein 7.1g 14 %
** Sugars 18.7g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium 6 %
** Iron 39 %
** Thiamin 8 %
** Niacin 32 %
** Vitamin B6 10 %
** Magnesium 9 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.