1/2 cup preferred milk or water
2 Scoops Ascent Chocolate Peanut Butter Micellar Casein
2 whole eggs
½ cup + 2 tbsp. Creamy Peanut Butter
1/4 tsp. vanilla extract (optional)
1/3 cup of dark chocolate chunks
Pinch of Salt
*Micellar Casein must be used in this recipe. Whey Protein will not bake the same. Chocolate can be substituted if you don’t have chocolate peanut butter flavor. These are best to under-bake a little bit rather than baking too long and causing them to dry out. Ovens will vary, so check earlier than you think they are done to prevent over-baking.
Preheat oven to 350F. Heat peanut butter in a microwave safe bowl for about 15-30 seconds or until runny/melted.
Add eggs, milk and vanilla. Add Ascent Micellar Casein and salt. Mix again until a thick cookie dough forms. It will take a bit of work since the Micellar Casein absorbs so much liquid.
Fold in chocolate chunks. Roll cookie dough into 8 even balls and place on a cookie sheet. Press down slightly with a fork.
Top with extra chocolate chunks, if desired. Bake for 6-7 minutes depending on oven. I would prefer them to be a little under-baked so that they do not dry out.
Nutrition per piece (out of 8): 200 calories, 13g protein, 9g carbs, 12g fat
Recipe created by: Macro-Chef