The perfect cookie doesn’t exi–
Just when you thought all the treats from the festive season had come to an end, @emmafituk_ has served up this show-stopping cookie recipe.
Made with our new Toasted Marshmallow Jelly Belly Impact Whey Protein, these cookies are not only full of flavour, but also deliver 16g of protein per cookie. A welcome boost for your daily macro targets.
With a crumbly cookie base and oozing with melted chocolate and gooey marshmallows, these cookies are unimaginably indulgent. You’ll definitely want more than one.
Makes 6 cookies
- 50 g Jelly Belly® Impact Whey Protein (Toasted Marshmallow)
- 25 g plain flour
- 1 tsp. baking powder
- 20 g apple sauce
- 35 g Greek yoghurt
- 65 g peanut butter (smooth)
- 1 drop Vanilla FlavDrops
- 5 g chocolate chips
- 2 marshmallows (cut in half)
- 2 squares chocolate (cut in half)
Preheat your oven to 180C.
First, mix the flour, protein powder and baking powder in a large bowl.
Add peanut butter (you can melt to make it easier to mix), apple sauce, yoghurt, and vanilla essence. Stir to form the cookie dough.
Add the chocolate chips and stir through.
Break up the dough into 12 equal-sized balls and press them flat onto a sheet of baking paper.
Add some chocolate and marshmallow to 6 of the cookies and then top with the other 6 cookies, sealing the edges.
Place in the oven for around 6-8 minutes.
Remove and allow to cool for 20 minutes before eating — this is important as they firm up during cooling!
Amount per serving
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