These Chocolate-Peanut Butter Cookies Have 8 Grams of Protein per Serving

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup spelt flour
• 1/4 cup cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup packed light brown sugar
• 5 tbsp unsalted butter, softened
• 2 large eggs
• 3/4 cup smooth natural peanut butter
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Position oven racks in top third and lower third; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
2. Whisk all-purpose flour, spelt flour, cocoa, baking soda and salt together in a medium bowl. Beat brown sugar and butter in a large bowl with an electric mixer on medium speed until slightly lighter in color, about 3 minutes. Add eggs, 1 at a time, beating until combined, about 30 seconds per egg. Add peanut butter and vanilla; beat until combined, stopping to scrape down sides as needed, about 30 seconds.
3. Reduce mixer speed to low. Gradually beat in the flour mixture until combined, about 30 seconds. Fold in chocolate chips until evenly distributed.
4. Shape the dough into 24 balls (about 1 1/2 tablespoons each); arrange 2 inches apart on the prepared baking sheets. Press the tops lightly to flatten.
5. Bake until browned and edges are set, 10 to 12 minutes, rotating the baking sheets between upper and lower racks halfway through. Let cool on the pans for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Additional reporting by Carrie Myers and Jan Valdez