Chocolate Peanut Butter Cup S’Mores Protein Cookie
My go to protein packed treat for the official unofficial start of summer 👉🏼Chocolate Peanut Butter Cup S’Mores Protein Cookie! Here’s how you make them 👇🏼 6 tbsp chocolate grass fed beef isolate protein powder (I use Be Well By Kelly but you can use Paleo Valley or any grass fed beef isolate protein you prefer. See notes if using other types of protein powder) 3 tbsp gf oats 2 tbsp pb powder 2 tbsp gluten free graham cracker crumbs 4 tbsp natural peanut butter 2 tbsp real maple syrup 2 tbsp milk of choice 1 tbsp vanilla extract 1/4 tsp baking powder 1/4 tsp salt 2-3 peanut butter cups (I used @unreal.snacks ) 1-2 tbsp mini marshmallows Instructions are pinned in the caption below 👇🏼 Pre-heat oven to 350F and line a small baking sheet with parchment. Add all ingredients except for pb cups & marshmallows 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 pb cups & marshmallows 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. Enjoy immediately or store in an airtight container at room temp up to 1 day. **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! Approx Macros (Makes 4 🍪 Macros are for 1) 264 calories 16g protein 23g carbs 12.6g fat #proteincookie #monstercookie #proteintreats #proteindessert #glutenfreedessert
What you need
Instructions
Pre-heat oven to 350F and line a small baking sheet with parchment. Add all ingredients except for peanut butter cups & marshmallows to a large mixing bowl. Mix together with a fork until a thick batter forms and all ingredients are fully incorporated. Fold in peanut butter cups & marshmallows until fully incorporated. Using an ice cream scoop, scoop the dough into three large cookies. The cookies will spread a bit when baking, but you can smoosh them down just a bit with your 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 them from the oven, instead of baking longer than 10 minutes, place them in the fridge for 5 minutes to help them set. Enjoy immediately or store in an airtight container at room temp up to 1 day.View original recipe