I was addicted to Chip Ahoy growing up.
But I’m in my 30s now and I no longer burn calories like I did when I was a child.
Cookies are one of those things I can never quite give up, even though I know the sugar adds up fast.
My partner, on the other hand, needs protein-packed snacks all the time for his training, so I’ve been experimenting with ways to make cookies feel less like a guilty treat and more like a smart snack.
These chewy protein cookies are the result, and honestly, they’ve become a weekly staple in our kitchen.
They’ve got the soft and gooey bite of a classic cookie, but the added protein powder makes them satisfying enough to keep both of us happy, me with my sweet tooth and him with his never-ending protein requirements.
Tips to make it even better:
– Use a creamy peanut butter (not the dry natural kind) for better texture. I recommend something like this one.
– Don’t overbake! Take them out when the edges are just golden — the middle should still look slightly underdone.
– For an extra protein boost, you can add chocolate protein powder instead of vanilla.
– If you like a gooey bite, sprinkle a few extra chocolate chips on top right before baking.
I personally love Chewy Chocolate Chip Cookies, where the center is soft and the edges are slightly crispy. I also love rich dark chocolate chunks.
But if you want to make these with regular milk chocolate chips, that’s perfect too!
If you’re using dark chocolate, I recommend using high-quality dark chocolate brands available on Amazon, such as Ghirardelli Intense Dark 72%, Callebaut Belgian Dark Baking Chocolate 70-30-38, or Guittard 70% Extra Dark Chocolate Baking Chips.
Cottage Cheese Chocolate Chip Cookies
Course: DessertDifficulty: Easy10
cookies10
minutes10
minutesIngredients
2 eggs
⅔ cup unsalted peanut butter
½ cup granulated sugar (white or brown)
1 teaspoon vanilla extract
½ cup vanilla protein powder
½ teaspoon baking soda
½ cup chocolate chips
Directions
- Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar until smooth and slightly fluffy — this step makes the cookies chewier later.
- Add the peanut butter and vanilla extract, stirring until everything is well combined. Next, fold in the protein powder and baking soda, mixing gently so the dough stays soft. Finally, stir in the chocolate chips.
- Scoop spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart, and slightly flatten the tops with the back of a spoon.
- Bake for 10–12 minutes, or until the edges are just set but the centers still look a little soft.
- Let them cool on the sheet for 5 minutes before transferring to a rack — they’ll firm up into chewy, melt-in-your-mouth cookies.
- I personally love dark chocolate, but you can use milk chocolate chips as well.
Variations and Substitutes:
– Swap peanut butter with almond or cashew butter for a different flavor.
– Replace half the sugar with coconut sugar if you want a deeper caramel-like taste.
– Try mixing in chopped nuts or dried fruit instead of chocolate chips for a less sweet option.
– For a softer cookie, add 1–2 tablespoons of milk or almond milk to the dough before baking.
