These Chocolate Peanut Butter Cookies Have 8 Grams of Protein per Serving
These cookies get a boost of protein from eggs, peanut butter and spelt flour—a type of wheat flour that’s higher in protein and fiber than all-purpose flour and a little less dense than classic whole-wheat flour. With cocoa powder and chocolate chips too, these cookies deliver the perfect balance of nuttiness and chocolate with a little extra boost of protein.
These cookies get a boost of protein from eggs, peanut butter and spelt flour—a type of wheat flour that’s higher in protein and fiber than all-purpose flour and a little less dense than classic whole-wheat flour. With cocoa powder and chocolate chips too, these cookies deliver the perfect balance of nuttiness and chocolate with a little extra boost of protein.
Ingredients
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3/4 cup all-purpose flour
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3/4 cup spelt flour
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1/4 cup cocoa powder
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup packed light brown sugar
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5 tablespoons unsalted butter, softened
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2 large eggs
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3/4 cup smooth natural peanut butter
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1 teaspoon vanilla extract
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1/2 cup dark chocolate chips
Method
- Position oven racks in top third and lower third; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
- Whisk all-purpose flour, spelt flour, cocoa, baking soda and salt together in a medium bowl. Beat brown sugar and butter in a large bowl with an electric mixer on medium speed until slightly lighter in color, about 3 minutes. Add eggs, 1 at a time, beating until combined, about 30 seconds per egg. Add peanut butter and vanilla; beat until combined, stopping to scrape down sides as needed, about 30 seconds.
- Reduce mixer speed to low. Gradually beat in the flour mixture until combined, about 30 seconds. Fold in chocolate chips until evenly distributed.
- Shape the dough into 24 balls (about 1 1/2 tablespoons each); arrange 2 inches apart on the prepared baking sheets. Press the tops lightly to flatten.
- Bake until browned and edges are set, 10 to 12 minutes, rotating the baking sheets between upper and lower racks halfway through. Let cool on the pans for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
