This is a protein enriched variation of the American classic peanut butter cookie. It’s delicious, warm and packs a protein punch with each bite!

Ingredients

Makes about 4 dozen cookies
Serving Size: 1 cookie

1 stick    Unsalted Butter, softened
½ cup     Natural Creamy Peanut Butter
1 cup     Brown Sugar, packed
1 tbps    Vanilla Extract
1 each   Egg, large
3 tbsp    Milk or Vanilla Coffee Creamer (or other flavor creamer)
1 cups    All Purpose Flour
1 box     Instapro
1 tsp      Cinnamon
1 tsp      Kosher Salt
½ tsp      Baking Powder
½ tsp      Baking Soda
1 cup     Granulated Sugar (for rolling cookies)

Cooking Directions

1. Sift flour, Instapro, baking powder, baking soda, cinnamon and salt; set aside.
2. Mix vanilla extract and milk; set aside.
3. Cream butter, peanut butter and brown sugar on high for 2 – 3 minutes; scrape bowl down.
4. Add in the egg and mix until well blended.
5. Slowly add milk and vanilla extract until well combined; scrape down bowl.
6. Reduce speed to low and mix in dry ingredients to form dough.
7. Form dough into 1 tbsp-sized balls; roll in sugar and place on a parchment-lined baking sheet.
8. Using a fork create the iconic cross-hatch and place cookies in freezer for 5 – 10 minutes while oven preheats.
9. Preheat oven to 350F.
10. Bake for 8 – 10 minutes; remove from oven and let stay on tray for 10 – 15 minutes.
11. Remove to wire wrack to completely cool before storing.

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