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Peanut Butter Protein Chocolate Chip Cookies
Tieghan Gerard · halfbakedharvest.com · Original Recipe
Perfectly crisp on the edges, but soft and oh-so-chewy in the center...the best kind of cookie!
2
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
salted butter(1/2 cup, at room temperature)1 stick (113g)
maple syrup0.5 cup (156g)
peanut butter0.5 cup (114g)
egg1 each (50g)
vanilla extract2 tsp (8g)
almond flour(see note for alternative)1.667 cup (160g)
unflavored protein powder(I use Vital Proteins)0.25 cup (35g)
baking soda1 tsp (6g)
kosher salt0.5 tsp (2g)
semi-sweet1 cup (140g)
flaky sea salt(if desired, for sprinkling)1 each (6g)
Total dough weight789g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- None
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.42 (45th percentile)
Flour:Sugar1.03 (23th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.31 (65th percentile)
Chocolate:Flour0 (4th percentile)
Fat %14.3 (35th percentile)
Sugar %19.8 (50th percentile)
Hydration0.31 (57th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.42
Flour:Sugar
1.03
Brown:White Sugar
0
Egg:Flour
0.31
Chocolate:Flour
0
Fat %
14.3
Sugar %
19.8
Flour %
20.3
Hydration
0.31