4-Ingredient PB2 Protein Cookie Dough Recipe

5 from 7 votes

This 4-ingredient protein cookie dough has 10 grams of protein per serving, no eggs, no flour, and no added sugar! This peanut butter-flavored edible cookie dough is made in one bowl, no mixer needed, and is ready in just a few minutes.

A small clear jar stuffed with peanut butter cookie dough dotted with mini chocolate chips with a small spoon stuck inside the jar

Like many people, I grew up licking the raw cookie dough batter off of the mixing spoon when making cookies. And don't tell the FDA, but there's a chance I still do. Shhhhhhhh. But to avoid any chance of getting sick when my sweet tooth comes calling, the best way to go about things is to make edible cookie dough that doesn't contain any raw flour or eggs.

And that's why I whipped up this edible protein cookie dough! A sweet treat with simple ingredients, no mixer needed, and made in one bowl. You'll wonder why you ever bothered baking peanut butter cookies in the first place ;)

Key Ingredients

Ingredients for peanut butter cookie dough in measuring cups and clear bowls on a white countertop

Peanut butter – This is peanut butter cookie dough, after all! You can also substitute peanut butter for almond butter, cashew butter, or another nut butter. If using natural peanut butter, just make sure that you give it a really good stir so that it's not oily.
Maple syrup – We're talking real Grade A or Grade B pure maple syrup, not the fake, butter-flavored maple syrup. This adds just enough sweetness without needing to add a sweetener like brown sugar or powdered sugar. If you're not vegan, you can also substitute maple syrup for honey.
PB2 protein powder – I prefer PB2 powder to PBfit, but in terms of the results of this recipe, you could use either one. You could also use either brand's regular peanut powder, and not the peanut protein powder. The best protein powder is simply one you enjoy!
Plant-based milk – I usually reach for oat milk or cashew milk, but any plant-based, non-dairy milk will work. You could also use dairy milk.
Mini chocolate chips – A completely optional addition, but one I end up adding every time!

Peanut butter and maple syrup in a small clear mixing bowl

Step 1: In a small bowl, combine peanut butter and maple syrup.

Peanut butter batter being whisked in a small clear mixing bowl

Step 2: Whisk together the peanut butter and maple syrup until smooth and combined.

Peanut butter cookie dough in a small mixing bowl

Step 3: Add PB2 protein powder and use a wooden spoon or spatula to stir and combine. Add non-dairy milk a little at a time, stirring after each addition, until desired texture is reached.

Peanut butter cookie dough covered with mini chocolate chips in a small mixing bowl

Step 4: If adding chocolate chips, fold them in.

Peanut butter cookie dough dotted with mini chocolate chips in a small mixing bowl

Substitutions & Variations

Try a different nut butter. You could use almond butter, cashew butter, sunflower butter, walnut butter, or coconut butter.
Try a different sweetener. If you're not vegan, you can also substitute maple syrup for honey. Clover, wildflower, makuna, and acacia honey are all great options.
Use different protein powders for different flavors. Instead of peanut butter protein powder, try another flavor – there are so, SO many different kinds: vanilla protein powder (aff link), chocolate protein powder, plant-based protein powder, whey protein powder, and the list goes on and on. If you can think of the flavor, it probably exists as a protein powder with some brand.
Mix it up with different add-ins. My go-to is mini chocolate chips, but you can use full-size chocolate chips, chopped chocolate, white chocolate chips, butterscotch chips, peanut butter chips, toffee bits, crushed nuts, sprinkles, etc.
Add 1/2 teaspoon vanilla extract. Especially if you're going to change up the flavor by using vanilla protein powder (aff link) – it will give it a more full-bodied taste.
Add a pinch of salt! Sweet and salty is always a good combination – try a sprinkle of maldon flake salt or a little sea salt.

A small clear jar stuffed with peanut butter cookie dough dotted with mini chocolate chips

Store in an airtight container in the fridge for up to 2 weeks (but in my experience, it'll be eaten long before that!)

FAQs

Is peanut butter protein powder good for you?

As long as the brand you're using doesn't have a bunch of unnecessary additives, powdered peanut butter contains fewer calories than traditional peanut butter and is a good source of fiber and protein.

What is the difference between PBfit and PB2?

The biggest difference between PBfit and PB2 is that PBfit has a wider variety of different powder flavors. To be honest, I can't taste the difference between the two!

Do you have to refrigerate PB2?

Nope! Just store it with the lid closed tightly at room temperature in a cool dark place.

Can I bake the cookie dough?

I'm not going to lie to you – I haven't tried, but my gut tells me it wouldn't work out particularly well.

What if the cookie dough seems runny?

If you used natural peanut butter, it may have been a bit too oily and not well combined. You could add a little more protein powder to the mixture to absorb the oil and make the dough less wet. But with some protein powders, there can be too much of a good thing and it could give an odd aftertaste. Try adding a little almond flour, coconut flour, or oat flour instead!

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!