A cookie that helps you meet your protein goals and tastes delicious? These Cookies and Cream Protein Powder Cookies are gonna be your new favorite protein-packed treat!
Soft. Gooey. Chocolatey.
With a delicious little boost of protein in every bite.
These cookies and cream protein powder cookies are the little snack that works overtime. Perfect for satisfying your sweet tooth and your gains.
I’m a midlife woman who has both a sweet tooth and needs to incorporate more protein into my diet. Maybe you are, too?
Whether you’re looking for a simply delicious cookies and cream cookie recipe, or you’re looking to get a little more protein into your everyday eating, these cookies are for you!
Table of Contents
Why you’ll love this family favorite recipe!
They’re thick and chewy with crispy edges and a soft, melt-in-your-mouth center. Studded with white chocolate, semisweet chips, and crushed Oreo cookies, every bite is a swirl of nostalgic flavor and indulgent texture.
But the real magic? Each cookie is made with vanilla protein powder and Greek yogurt, adding extra fuel to your day without sacrificing taste. They’re the kind of cookies you’ll want to make on repeat—and feel good about it.
- Tastes like your favorite bakery cookie but with more protein
- No chill time needed—mix, scoop, and bake
- Made with Greek yogurt instead of oil or heavy cream
- A great way to use up extra protein powder
- Keeps soft for days and freezes like a dream
- Kid-friendly, gym snack-approved, and totally addictive
Ingredient notes
You probably have most of these ingredients already at home!
- All-purpose flour: Forms the base of the cookie dough and keeps things light and chewy. Note: I have not tested this recipe with any flour alternatives, so I cannot say for sure whether they would work in this recipe or not. If you do try almond flour or other alternative flour, please leave a comment at the bottom of the post and let us know how it turned out!
- Baking soda: Just a touch helps the cookies rise and brown beautifully.
- Vanilla protein powder: Adds protein and sweet vanilla flavor—whey or plant-based both work.
- Cornstarch: Makes the centers extra soft and tender.
- Eggs: Binds the dough and adds richness.
- Greek yogurt: Replaces some of the butter for a higher-protein, creamy texture.
- Light brown sugar: Adds moisture and a rich caramel note.
- Unsalted butter: Gives the cookies classic flavor and softness.
- Vanilla extract: Enhances the cookies and cream flavor and gives the cookies that classic bakery aroma.
- White chocolate chips: Sweet, creamy bursts in every bite.
- Semisweet chocolate chips: Balances the sweetness and melts perfectly.
- Oreo cookies: The star mix-in—chopped up and swirled into the dough for cookies inside your cookies – and out!
Step-by-step instructions
You’ll find more detailed instructions and the full list of ingredients with measurements in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you make these tasty treats!
- Mix the dry ingredients in a large bowl.
- In the bowl of a stand mixer, cream the butter.
- Add the sugars to the butter and beat together.
4. Add the eggs, Greek yogurt, and vanilla.
5. and 6. Beat in the dry ingredients into the wet ingredients until just combined.
7. Fold in both chocolate chips and the crushed/chopped Oreo cookies.
8. Form dough balls and place a couple of inches apart on a baking sheet. You can place extra chopped Oreos and/or extra chocolate chips on top so that they stick out of the baked cookies.
9. Bake, cool, then enjoy!
Marlynn’s Tip
Recipe Tip
Double the recipe and freeze half the dough—you’ll only have to clean up once and you’ll have cookie dough ready for next time!
Recipe FAQs
Yes! Whey, casein, or plant-based protein powders all work. Just avoid ones with artificial sweeteners that may affect the flavor or texture.
Absolutely. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the baking time.
Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.
Serving suggestions
Like all of our cookie recipes, you can enjoy these warm from the oven with a cold glass of milk or a protein shake.
Other ideas:
- Crumble over a bowl of Greek yogurt or protein ice cream for dessert
- Pack a few in your gym bag or lunchbox for a sweet high-protein treat
- Serve on a cookie platter with chocolate-dipped strawberries or protein brownies
- Sandwich a scoop of frozen yogurt between two cookies for a homemade ice cream sandwich.
More cookie recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cookies and Cream Protein Powder Cookies
Equipment
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 31 grams (1 scoop; about 5 tablespoons) vanilla protein powder
- 1 Tablespoon cornstarch
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup plain Greek yogurt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 10 Oreo cookies, chopped
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, protein powder, salt, and cornstarch.
- In the bowl of a stand mixer with a paddle attachment, beat the butter for about 2 minutes, until creamy.
- Add both sugars and beat with the butter for 1 more minute, until creamy.
- Add the egg, egg yolk, yogurt, and vanilla, and beat to combine.
- Gradually add in the dry ingredients to the wet ingredients, just until incorporated.
- Gently fold in the chocolate chips, white chocolate chips, and chopped Oreo cookies.
- Scoop out round dough balls and place on the prepared lined baking sheets about 2-inches apart.
- Bake at 350°F for 11-13 minutes..
Notes
- The Greek yogurt you use will affect the texture and flavor of these cookies. It’s best to choose one that has a creamier texture. You can use a non-dairy Greek yogurt, but know that it will likely give you a soft yet cakier texture than regular dairy yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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