if you’re looking for a fun and easy treat that’s perfect for easter (or honestly, any time of year), these semi homemade protein chocolate peanut butter eggs are about to become your new obsession.
they’re rich, chocolatey, packed with protein, and ridiculously simple to make thanks to doughy chocolate chip cookie dough!
why i love using doughy cookie dough
if you haven’t tried doughy yet, it’s a total game-changer.
it’s a clean, edible cookie dough made with wholesome ingredients, meaning you can enjoy it straight from the jar or use it in recipes like this one!
plus, with my code MARY20, you can get a discount, making it even easier to stock up.
a shortcut to the best homemade treats
instead of making cookie dough from scratch, using doughy gives you a shortcut to a protein-rich, peanut butter-filled chocolate treat in minutes.
all you have to do is mix in a few simple ingredients, shape, chill, and coat in chocolate.
they’re perfect for easter, but you can also shape them into balls or bars for a year-round treat!
what if i don’t have doughy?
if you don’t have doughy on hand, no worries!
you can use 12 ounces of your favorite edible raw cookie dough, just keep in mind that you may need to adjust the amount of peanut butter, protein powder, or dairy-free milk depending on the texture of the dough.
how to make protein chocolate peanut butter eggs
ingredients:
- 1 tub (12 ounces) doughy chocolate chip cookie dough
- 1/3 cup runny peanut butter
- 1/3 cup vanilla protein powder
- 1-2 tbsp dairy-free milk
- 3/4 cup chocolate chips
- 1 tsp coconut oil
directions:
- let the cookie dough sit at room temp for about 10-15 minutes to soften.
- in a bowl, mix the softened dough with peanut butter, protein powder, and 1 tbsp dairy-free milk. if needed, add another tbsp of milk for a smooth, moldable consistency.
- shape the mixture into small egg shapes and place them on a lined baking sheet. (or shape them into balls or bars if you prefer!)
- freeze for at least 1 hour until firm.
- melt the chocolate chips with coconut oil until smooth.
- dip each egg into the melted chocolate, letting the excess drip off, then place them back on the baking sheet.
- freeze again for 10-15 minutes until the chocolate is set.
- enjoy straight from the freezer or let them soften slightly before eating!
how to store them
these keep best in the freezer for up to a month in an airtight container. if you prefer a softer texture, store them in the fridge instead.
these protein-packed chocolate peanut butter eggs are such a fun way to satisfy your sweet tooth while sneaking in some extra protein.
whether you’re making them for easter, meal prepping a sweet treat, or just looking for an excuse to enjoy doughy in a new way, i know you’re going to love them!
don’t forget to use MARY20 for a discount on doughy—happy snacking!
if you love Easy and Delicious Semi Homemade Protein Chocolate Peanut Butter Eggs, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
are you going to make my Easy and Delicious Semi Homemade Protein Chocolate Peanut Butter Eggs?!
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Easy and Delicious Semi Homemade Protein Chocolate Peanut Butter Eggs
Ingredients
Method
- let the cookie dough sit at room temp for about 10-15 minutes to soften. in a bowl, mix the softened dough with peanut butter, protein powder, and 1 tbsp dairy-free milk. if needed, add another tbsp of milk for a smooth, moldable consistency.
- shape the mixture into small egg shapes and place them on a lined baking sheet. (or shape them into balls or bars if you prefer!). freeze for at least 1 hour until firm.
- melt the chocolate chips with coconut oil until smooth. drizzle or dip each egg into the melted chocolate, letting the excess drip off, then place them back on the baking sheet.
- freeze again for 20 minutes until the chocolate is set. enjoy straight from the freezer or let them soften slightly before eating!
