NY Super Fudge Chunk Protein Cookies
Serves 3
15 mins prep
9 mins cook
24 mins total
A viral protein cookie recipe inspired by the NY Super Fudge Chunk ice cream flavor, featuring chocolate protein powder, peanut butter, oats, and a mix of dark and white chocolates with nuts.
0 servings
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Pre-heat oven to 350F and line a small baking sheet with parchment. Add all ingredients except for nuts & chocolate to a large mixing bowl. Mix together with a fork until a thick batter forms and all ingredients are fully incorporated. The batter will resemble traditional cookie dough, but may be a touch stickier depending on the type of protein powder you’re using. Fold in chocolate & nuts until fully incorporated. Using an ice cream scoop, scoop the dough into three large cookies. The cookies will spread a bit when baking, but I like to smoosh them down just a bit with my hand. Be sure to leave room in between so they don’t bake into each other. Bake for 8-10 minutes until the cookies are set & golden brown. If the cookies aren’t quite set when you remove it from the oven, instead of baking longer than 10 minutes, place it in the fridge for 5 minutes, this will help it set. **NOTE:** This recipe works best using grass fed beef isolate protein powder, but will work well with a whey isolate protein as well, note the texture will be fluffier. If you’re using a vegan protein powder, the consistency will be thicker and crunchier (though still absolutely delicious!) see my “Baking Tips” highlights for more!
