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About This Recipe
It’s time to share with you the one. The only. The classic. The Chocolate Chip Protein Skillet Cookie! I don’t know about you, but I absolutely LOVE chocolate chip cookies!
Nothing beats the smell that fills the kitchen while they’re baking in the oven, the way they melt in your mouth and make your smile after dunking one in a cup of tea or coffee, or the warm, gooey chocolate you get on your fingers and face!
Take your typical chocolate chip cookie up a notch with this Chocolate Chip Protein Skillet Cookie. Enjoy it right out of the (cooled off) pan with a fork or spoon and savor those amazingly rich and warm flavors.
Plus, this recipe is low in fat and calories (but not as low as my Skinny Protein Skillet Cookie) and is so easy to make.
Share it with your friend, roommate, or significant other. Or heck, save it all for yourself! It’s super easy to store and warm up again to enjoy the rest later.
And if you’re looking for a more classic chocolate chip cookie recipe try my, Copycat Chewy Chips Ahoy! Cookies! Of if you just want a few cookies (more than 1 but not a whole batch), try my Small Batch Chocolate Chip Cookies!
Why You’ll Love This Chocolate Chip Protein Skillet Cookie
- It has the same taste, smell, and all around amazingness of a classic chocolate chip cookie!
- Husband, boyfriend, and fiancé approved.
- This cookie has balanced macros and is lower in calories than traditional chocolate chip cookies.
- Enjoy a soft baked cookie with gooey chocolate chips in each bite!
- Perfect to share for date night! Or eat half and have the other the next day. 😉
- Chocolate chip cookie mix – I used Betty Crocker
- Protein powder – I used PEScience Vanilla. The flavor is so good and there is no protein powder taste, which is important for a protein cookie recipe. For this recipe, my other favorite PEScience flavors to use are Cake Pop and Snickerdoodle. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10% off your purchase.
- Salt
- Milk
- Light Butter – I used I Can’t Believe it’s Not Butter Light spreadable butter to keep fat lower.
- Chocolate chips
- Vanilla ice cream – optional for serving.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Grease a 6-inch cast iron skillet. Mix together the cookie mix, protein powder and salt in a bowl.
2. Then add the milk and butter.
3. Stir with a rubber spatula to combine.
4. Transfer to the greased skillet.
5. Cover with saran wrap. Refrigerate for at least 30 minutes. Preheat the oven to 325 degrees F.
6. Once preheated, bake the skillet cookie for 10 minutes. It should still look a little gooey and unset when you remove it! It will continue to cook in the hot skillet after you take it out (this is what helps keep it gooey). Sprinkle chocolate chips on in the last few minutes of baking.
Serve warm or chilled. Top with a scoop of ice cream and enjoy!
Don’t Overbake!
Use a toothpick inserted in the center of the cookie to see if it is done. If it comes out mostly clean, your Chocolate Chip Protein Skillet Cookie is done! It will still cook some in the dish so I would recommend taking it out when it’s almost done. The longer you bake it, the more cake-like it will be.
Can I cook this skillet cookie recipe if I don’t have a skillet?
Yes, you can make this with a cake pan or another piece of flat bakeware. Baking time may vary if you use something other than a skillet. When I use a cake pan, it sometimes takes 20-25 minutes instead of the 10 minutes with the skillet. If you use a deeper dish, cookie will take longer to bake.
How do I know when my chocolate chip protein skillet cookie is done?
Use a toothpick inserted in the center of the cookie to see if it is done. If it comes out mostly clean, your Chocolate Chip Protein Skillet Cookie is done! It will still cook some in the dish so I would recommend taking it out when it’s almost done. The longer you bake it, the more cake-like it will be.
How do I reheat this skillet cookie?
You can reheat leftover skillet cookie in the air fryer or oven! I also love eating it chilled (the flavors really come together!). To reheat, place in air fryer or oven for 3-4 minutes or until just heated through.
More Delicious Cookie Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Chocolate Chip Protein Cookie Skillet for Two
Ingredients
- 1/4 cup chocolate chip cookie mix (80g) I used Betty Crocker
- 1/4 cup vanilla protein powder (30g)
- pinch of salt
- 3 Tbsp milk (45g)
- 2 Tbsp light butter (28g)
- 1-2 Tbsp chocolate chips plus more for topping
- Vanilla ice cream for serving
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Instructions
- Grease a 6-inch cast iron skillet.
- Mix together the cookie mix, protein powder and salt in a bowl.
- Then add the milk and butter and stir with a rubber spatula to combine.
- Transfer to the greased skillet and cover with saran wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees F.
- Once preheated, bake the skillet cookie for 10 minutes. It should still look a little gooey and unset when you remove it! It will continue to cook in the hot skillet after you take it out (this is what helps keep it gooey). Sprinkle chocolate chips on in the last few minutes of baking.
- Serve warm or chilled. Top with a scoop of ice cream and enjoy!
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
