NYC style pistachio protein cookie
Delicious high protein pistachio cookies with 21 g of protein each
- Total Time13 minutes
- Yield7
Ingredients
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
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.
- Cook Time: 13
- Category: Dessert
- Method: Baking
- Cuisine: American