I have never really made cookies all that often, but I am starting to get the hang of it. The flavor of these cookies was amazing. I can never get enough chocolate peanut butter.
I used dark cocoa powder and Musclepharm chocolate milk combat protein powder. The combat powder is awesome to cook with due to the fact that it is a blend of about 5 proteins. It won’t dry out like typical whey protein will.
My favorite part about the cookies were the Reese’s peanut butter chips. They are amazing in anything you put them in. I put them in the batter of the cookies and then topped them with some more. You can never have enough peanut butter right?
No you can’t have enough peanut butter. That is why the batter also had a bunch of natural creamy peanut butter in it. I probably could have just called these Reese’s cookies. I think they would definitely give Reese’s a run for their money.
And if chocolate is your thing, check out my delicious Chocolate Hazelnut Protein Pancakes or my Double Chocolate Pumpkin Protein Cake.
PrintChocolate Peanut Butter Protein Cookies
- Prep Time: 40 mins
- Cook Time: 5 mins
- Total Time: 45 mins
- Yield: 16 cookies 1x
Description
Delicious and healthy chocolate peanut butter protein cookies that will give a Reese’s cup a run for its money.
Ingredients
- 1 cup (124g) whole wheat flour
- 2 scoops (70g) Musclepharm chocolate combat protein powder
- 1/4 cup (20g) dark cocoa powder
- 2 tbsp. granulated stevia in the raw
- 1 tsp. corn starch
- 1/2 tsp cinnamon
- 1/2 tsp. baking powder
- 1/4 cup (56g) natural applesauce
- 2 tbsp. coconut oil
- 2 large, whole eggs
- 6 tbsp. (96g) natural peanut butter
- 1/3 cup (65g) truvia brown sugar blend*
- 1 tsp. vanilla extract
- 1/4 cup (60g) Reese’s peanut butter chips, divided
Instructions
- Preheat oven to 350F. Mix flour, protein powder, cocoa powder, corn starch, cinnamon, and baking powder.
- Slightly heat coconut oil in a small bowl. In a separate bowl whisk together, eggs, applesauce, coconut oil, peanut butter and vanilla extract. Add truvia brown sugar blend. Whisk again until smooth and there are no clumps of brown sugar.
- Add dry ingredients to wet ingredients. Mix well until combined. Batter will be very thick. Fold in half (2tbsp.) of the Reese’s chips. Let batter rest in fridge for 30-40 minutes
- Use a cookie scooper and scoop the batter into 16 cookies on a prepared baking sheet. Add the reaming 2 tbsp. of Reese’s chips to the top of the cookies. About 5 chips per cookie.
- Bake for 5-6 minutes. The less you cook, the more moist and chewy they will be. If over cooked, they will get very dry.
Notes
Can sub regular brown sugar if you can’t find the truvia brown sugar blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 4
- Fat: 5
- Carbohydrates: 16
- Fiber: 4
- Protein: 8