Why did the cookies spread too much?

That happens if they have not been in the freezer for enough time. Please make sure to freeze them slightly so they don't spread and cover the whole pan turning into one giant cookie.

Why If I don’t want my cookies to be soft?

If you don’t like soft cookies make sure to cook them for loner until they look golden brown.

Can I use a different type of filling and still make them high protein?

Yes! A perfect combination would be with peanut butter and chocolate, with lots of peanut chunks, they are super high in protein too.

Do I have to use vanilla protein powder?

No, that’s just the protein powder I have at the moment but you can use any other flavor you want, even unflavored, if you are using unflavored you may have to increase the amount of sugar a little.

What % of pistachios is the spread you are using?

About 50%- 60% is the ideal for this recipe, keep in mind the more pistachio the spread it has the more protein it will have.

What to do If the dough is too dry?

Since we are not using the same flour, or the same protein powder, sometimes the dough can turn out a little different from mine. Add the rest of the egg to the recipe instead of one egg yolk. Example: the recipe needs 1 egg and 1 egg yolk, use 2 whole eggs.

What to do if the dough is too wet?

Add a tablespoon of flour if it’s too dry.

NYC style pistachio protein cookie—21 g protein per cookie

Description

Delicious high protein pistachio cookies with 21 g of protein each

Ingredients

Units Scale

protein cookie dough:

200 grams butter
60 grams brown sugar
40 grams granulated sugar
1 egg
1 egg yolk
120 grams vanilla protein powder ( 4 scoops )
200 grams all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
100 grams salted pistachios
100 grams chocolate (dark or milk)
100 grams pistachio spread

filling

100 grams pistachio spread

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Instructions

Start by spreading a thin layer of melted pistachio butter and melted chocolate onto a parchment-lined pan, then freeze until solid
In a bowl, mix room-temperature butter with brown sugar and granulated sugar using a spatula or wooden spoon until fully combined and creamy, then add one whole egg plus one egg yolk and mix until smooth before folding in vanilla protein powder, all-purpose flour, baking powder, and baking soda until just incorporated.
Gently stir chopped pistachios and chunks of the frozen pistachio spread and chocolate into the dough until evenly distributed, being careful not to overmix.
Use an ice cream scoop to portion the dough, then make an indentation in each ball, fill with pistachio spread, and seal with more dough before placing on a baking sheet – freeze for 1 hour if you want cookies that spread more, or 2-3 hours for cookies that hold their shape better.
Preheat your oven to 180°C (350°F) and bake the frozen cookies for approximately 13 minutes or until the edges turn golden brown, then let cool slightly before serving.