If you love warm, melty cookies but also want something nourishing, these High-Protein Peanut Butter Chocolate Chip Cookies are the perfect treat. They bake up with crisp edges, irresistibly soft centers, and a rich peanut butter flavor—while delivering an impressive protein boost in every bite. Quick to prepare, wholesome, and ideal for snacks or post-workout energy, these cookies truly combine the best of indulgence and nourishment.
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Ingredients
- ½ cup creamy peanut butter (natural or regular)
- ¼ cup plain Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup oat flour
- ¼ cup vanilla or unflavored protein powder
- ¼ teaspoon baking powder
- ¼ cup chocolate chips (plus extra for topping, optional)
Instructions
Step 1 — Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
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Step 2 — Combine the Wet Ingredients
In a mixing bowl, whisk together the peanut butter, Greek yogurt, honey, egg, and vanilla extract until smooth and creamy.
Step 3 — Add the Dry Ingredients
Stir in the oat flour, protein powder, and baking powder. Mix until a soft, slightly sticky dough forms.
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Step 4 — Fold in Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
Step 5 — Shape & Bake
Scoop the dough into 12 small balls, place them on the baking sheet, and lightly flatten each one.
Bake for 10–12 minutes, or until edges are set but centers still look soft for that perfect gooey texture.
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Pro Tips
- Do not overbake: Remove when the centers look slightly underdone—this gives the ideal gooey middle.
- Use room-temperature ingredients: Helps the dough mix smoothly.
- Avoid overmixing: Stop as soon as the dry ingredients disappear for a tender texture.
- Spread space: Leave at least 2 inches between cookies.
- Cool on the pan: Let cookies rest 5 minutes before moving.
Why This Recipe Works
This recipe balances moisture-rich ingredients like peanut butter and Greek yogurt with protein powder and oat flour for structure. The result is a cookie that stays soft inside while crisping beautifully on the edges. Slight underbaking locks in that gooey center without sacrificing texture.
Substitutions & Variations
- Almond butter version: Swap peanut butter for almond butter.
- Nut-free option: Use sunflower seed butter.
- Double chocolate: Add 1 tablespoon cocoa powder.
- Coconut twist: Use coconut protein powder and add shredded coconut.
- Warm spice: Mix in cinnamon or nutmeg.
- Berry boost: Fold in dried cranberries instead of chocolate.
Make-Ahead, Storage & Reheating Guide
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerate: Keeps well for 1 week.
- Freeze: Freeze for up to 3 months. Layer cookies with parchment to prevent sticking.
- Reheat: Microwave 10–15 seconds for warm, soft centers.
Serving Ideas
- Pair with a glass of milk or a warm beverage.
- Add one to your breakfast bowl with yogurt or fruit.
- Enjoy post-workout for quick energy and protein.
- Crumble into smoothies or parfaits for texture.
Nutrition (Per Serving Estimate)
- Calories: 125
- Protein: 6g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 2g
- Sugar: 7g
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Yes! Almond butter works great and offers a slightly milder flavor.
Can I make these without protein powder?
You can replace it with ¼ cup extra oat flour, though the protein content will decrease.
Can I make these cookies vegan?
Use a flax egg and dairy-free Greek-style yogurt. The texture will be slightly different but still delicious.
Why are my cookies crumbly?
Your dough may be too dry. Add 1 tablespoon extra yogurt or a splash of milk.
Can I double the recipe?
Absolutely. They freeze wonderfully, so doubling is a great idea for meal prep.
These High-Protein Peanut Butter Chocolate Chip Cookies offer the perfect blend of indulgence and nourishment. With their gooey centers, rich flavor, and wholesome ingredients, they make an ideal everyday treat that fits into any lifestyle. Quick to make, easy to customize, and satisfying in every bite — this cookie recipe is one you’ll want to bake again and again.
High-Protein Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup creamy peanut butter (natural or regular)
- ¼ cup plain Greek yogurt
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- ½ cup oat flour
- ¼ cup vanilla or unflavored protein powder
- ¼ tsp baking powder
- ¼ cup chocolate chips (plus extra for topping, optional)
Instructions
- Prepare the Baking SheetPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine the Wet IngredientsIn a mixing bowl, whisk together the peanut butter, Greek yogurt, honey, egg, and vanilla extract until smooth and creamy.
- Add the Dry IngredientsStir in the oat flour, protein powder, and baking powder. Mix until a soft, slightly sticky dough forms.
- Fold in Chocolate ChipsGently fold in the chocolate chips until evenly distributed.
- Shape & BakeScoop the dough into 12 small balls, place them on the baking sheet, and lightly flatten each one.Bake for 10–12 minutes, or until edges are set but centers still look soft for that perfect gooey texture.
Notes
- Natural peanut butter creates the richest flavor, but any creamy peanut butter works.
- Homemade oat flour is easy—just blend rolled oats until fine.
- Slight underbaking is the secret to their irresistibly gooey centers.
- Protein powder affects texture, so avoid chalky varieties for the best results.
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