Prime Protein Cookies & Cream Recipe

Preheat oven and ready baking sheet

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you prefer thicker cookies, place a second sheet beneath to reduce browning.

Measure and crush cookies: place chocolate sandwich cookies in a zip-top bag and crush with a rolling pin until you have both fine crumbs and some small chunks. Reserve about 1 oz for topping and the rest for folding into the dough.

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, vanilla whey protein powder, cocoa powder, baking powder, baking soda, and salt until evenly combined and no large clumps of protein powder remain.

Cream butter and sugars

In a separate large bowl, use a hand mixer or stand mixer with the paddle attachment to cream the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.

Add egg and vanilla

Beat in the egg, vanilla extract, and the 2 tablespoons of milk until incorporated. Scrape down the bowl as needed.

Combine wet and dry

Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. If using the optional extra protein powder (micellar casein), stir it into the dry mix before combining. The dough should be soft but scoopable; if too dry, add up to 1 tablespoon more milk.

Fold in the crushed cookies (reserve the 1 oz reserved for topping) and the white chocolate chips if using, using a spatula to distribute evenly without overmixing.

Portion the dough using a 1.5 tablespoon cookie scoop (about 18–20 cookies) or a heaping tablespoon for slightly larger cookies. Place scoops on the prepared baking sheet about 1.5–2 inches apart. Gently press the reserved cookie crumbs onto the top of each dough ball for a cookies-and-cream look.

Bake

Bake in the preheated oven for 9–12 minutes, until edges are set but centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Cool

Remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes (they will continue to set). Transfer to a wire rack to cool completely.

Storage: store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months. Reheat briefly in a 300°F (150°C) oven or microwave for a few seconds before serving if desired.