MUDDY BUDDY PROTEIN COOKIES

Jul 17, 2020

Servings: 25 Cookies

COOKIE INGREDIENTS:

1/2 cup peanut butter
1 scoop ProtoLyte® Vanilla Peanut Butter
3/4 cup unflavored Pork King Good crumbs
54g lupin flour (should be able to swap for almond flour if needed)
1/4 cup erythritol
1/3 cup brown sugar
1 Egg
110g softened sweet cream butter (1 stick)
3/4 tbsp baking powder
1/4 tbsp baking soda

CHOCOLATE TOPPING INGREDIENTS:

1/2 C + 2 tbsp erythritol
4 tbsp sweet cream butter
2 ½ tbsp unsweetened cocoa powder
2 tbsp heavy whipping cream
½ tbsp vanilla extract

COOKIE DIRECTIONS:

Preheat oven to 375°.
Mix butter, peanut butter and both sweeteners until creamy and a bit fluffy.
Add in the egg and mix.
Add in ProtoLyte®, flours, PKG crumbs, baking powder and baking soda - mix until combined.
Use a cookie scoop to plop into 1" balls.
Bake for 9 minutes, then press down in center to create a divot for your chocolate. Allow to cool completely.
Make chocolate topping and scoop a spoonful into each divot (see below directions). Allow to set. This starts to set quickly, so be sure you are ready to use it before making the chocolate.
Sprinkle with confectioners’ sugar & enjoy!

CHOCOLATE TOPPING DIRECTIONS:

Add cocoa powder, erythritol and heavy whipping cream to a small saucepan and heat on low.
Whisk until all ingredients are melted together.
Turn heat up to medium and allow mixture to come to a slight boil, whisking the entire time.
Let simmer/boil for approximately 1 minute (still whisking)
Remove from heat, add butter and vanilla extract.
Stir until butter is melted and mixture is smooth.
Spread over each cookie immediately.

Nick Karalekas

MUDDY BUDDY PROTEIN COOKIES

COOKIE INGREDIENTS:

1/2 cup peanut butter

1 scoop ProtoLyte® Vanilla Peanut Butter

3/4 cup unflavored Pork King Good crumbs

54g lupin flour (should be able to swap for almond flour if needed)

1/4 cup erythritol

1/3 cup brown sugar

1 Egg

110g softened sweet cream butter (1 stick)

3/4 tbsp baking powder

1/4 tbsp baking soda

CHOCOLATE TOPPING INGREDIENTS:

1/2 C + 2 tbsp erythritol

4 tbsp sweet cream butter

2 ½ tbsp unsweetened cocoa powder

2 tbsp heavy whipping cream

½ tbsp vanilla extract

COOKIE DIRECTIONS:

Preheat oven to 375°.

Mix butter, peanut butter and both sweeteners until creamy and a bit fluffy.

Add in the egg and mix.

Add in ProtoLyte®, flours, PKG crumbs, baking powder and baking soda - mix until combined.

Use a cookie scoop to plop into 1" balls.

Bake for 9 minutes, then press down in center to create a divot for your chocolate. Allow to cool completely.

Make chocolate topping and scoop a spoonful into each divot (see below directions). Allow to set. This starts to set quickly, so be sure you are ready to use it before making the chocolate.

Sprinkle with confectioners’ sugar & enjoy!

CHOCOLATE TOPPING DIRECTIONS:

Add cocoa powder, erythritol and heavy whipping cream to a small saucepan and heat on low.

Whisk until all ingredients are melted together.

Turn heat up to medium and allow mixture to come to a slight boil, whisking the entire time.

Let simmer/boil for approximately 1 minute (still whisking)

Remove from heat, add butter and vanilla extract.

Stir until butter is melted and mixture is smooth.

Spread over each cookie immediately.

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