White Chocolate Protein Peanut Butter Cookie

Cookie Profile
Cal 89
Macros 7.4C, 5.3F, 5.1P

-crispy rim
– essentially heaven in your mouth

Okay, here it is! I have had such an obsession lately with mixing Vanilla & Peanut Butter/ White Cholate & Peanut Butter. The combination is so addicting.  White Chocolate pairs perfectly with just about everything, even unusual flavors like macadamia nuts, peppermint, sweet potatoes, butternut squash…peanut butter.

White Chocolate maybe is one of the most undervalued “Chocolates”. Yes dark and milk are great, but step aside, WC making its day, in my life at least.

A few years ago I stumbled upon the peanut butter brand “PB&Co.” at some grocery store; totally a game changer in the nut industry. I have tried every flavor from PB&Co and while they are all top tier, the White Chocolate Wonderful has just about ruined any other PB chance at being my soul mate. And you bet your Ant Fanny that when I found out PB&Co released a series of Powdered Peanut butters, no man was stopping me from getting them in my kitchen as soon as possible.

It was…love at first bite.

This is a recipe I have been wanting to create for a while and I am not really sure why it has taken me so long to put it together because it really requires no work at all. My Protein PB Cookie recipe is by far the simplest one I have put together. If you have tried my original recipe, all you need to do is swap out a few flavors and your good to go.

I would recommend doubling up the batch because these didn’t last an hour in the house!!!

1 Egg
½ Cup Truvia
1 Tsp Vanilla Extract
1/2 Cup White Chocolate Wonderful Peanut Butter ( PB&Co.)
35 grams of Metabolic Nutrition Vanilla Cake Protizyme
Cinnamon (optional)
For Drizzle
12g Vanilla Powdered PB ( PB&Co.)

-PreHeat your oven to 350
-Pre-grease one baking tray

-In a large bowl combine the Truvia and the egg, and then the Vanilla
-Next knead in the Peanut Butter and Vanilla Protein Powder
-Knead the dough with your hands until dough is incorporated

-Roll your dough into the size of a golf ball
-Place on your baking tray and slightly flatten the tops with your finder
-Bake for 8-10 minutes (I usually like to undercook so 8 is a good enough number for me, also because your baked goods will continue to cook even after your remove them from the oven)

Let your cookies cool for about 2-3 minutes before moving them to your cooling rack.
While your cookies are cooling you can begin to make the Vanilla PB Drizzle for the tops.

In a small bowl combine your powdered Pb with water. Adding small increments at a time to create desired drizzle constancy. *The Powdered PB will get runny fast! So be cautious while creating!

Carefully spoon your drizzle on top of your cookies creating an S shape, OR whatever shape you want!!!

Dash with cinnamon and ENJOY!!!



6 thoughts on “White Chocolate Protein Peanut Butter Cookie

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