These soft-centred protein cookies strike a lovely balance between a proper homemade treat and a practical protein boost. Peanut butter gives them a rich, nutty flavour, while vanilla protein powder helps create a satisfyingly chewy texture. Dark chocolate chips are folded through the dough, so every cookie gets an even scattering rather than a decorative topping. They are quick to mix in one bowl, need no chilling and make an easy post-workout snack or afternoon pick-me-up.
- Makes: 8 large cookies
- Prep time: 15 minutes
- Cook time: 10–12 minutes
Ingredients
· 120 g smooth peanut butter
· 50 g unsalted butter, softened
· 60 g light brown sugar
· 1 medium egg
· 1 tsp vanilla extract
· 90 g plain flour
· 60 g vanilla whey protein powder
· ½ tsp bicarbonate of soda
· ¼ tsp fine salt
· 60 g dark chocolate chips
Method
- Prepare the oven: Preheat the oven to 180°C, 160°C fan or gas mark 4. Line a large baking tray with baking paper.
- Mix the wet ingredients: Beat the peanut butter, softened butter and brown sugar together for 1–2 minutes, until creamy. Add the egg and vanilla extract, then beat until smoothly combined.
- Make the dough: Add the flour, protein powder, bicarbonate of soda and salt. Fold everything together until a thick dough forms, then mix in the dark chocolate chips so they are evenly distributed.
- Shape the cookies: Divide the dough into eight equal portions and roll them into balls. Arrange them well apart on the prepared tray and gently press each one into a thick disc.
- Bake: Bake for 10–12 minutes, until the edges are lightly golden but the centres remain soft. Leave the cookies on the tray for 10 minutes to firm up before transferring them to a wire rack.
Tip: Protein powders vary in absorbency. If the dough feels dry or crumbly, add milk one teaspoon at a time until it holds together. Avoid adding too much, as the dough should remain thick.