Ingredients You’ll Need
Before you start baking, let’s take a closer look at the key ingredients and their roles in this recipe:
- 4 oz (½ block) cream cheese, softened – Adds moisture, richness, and a subtle tang.
- 2 tbsp unsalted butter, softened – Contributes buttery flavor and a golden-brown edge.
- 1 large egg – The binder that brings structure and holds everything together.
- 1 tsp vanilla extract – Infuses warmth and enhances the cookie’s aroma.
- ½ cup protein powder (vanilla or unflavored) – Adds nutritional value and creates a satisfying chewiness.
- ½ cup all-purpose flour – Provides body and the traditional cookie texture.
- ⅓ cup granulated sugar or powdered sugar – Sweetens and helps with browning.
- ½ tsp baking powder – Ensures the cookies rise slightly and stay soft inside.
- Pinch of salt – Balances the sweetness and enhances all other flavors.
- ½ cup chopped pecans – Adds crunch, nutty richness, and a bit of visual appeal.
How to Make Protein Cream Cheese Pecan Cookies
- Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and cream cheese together in a large bowl using a hand or stand mixer until smooth and fluffy.
- Add the egg and vanilla extract and continue mixing until fully combined.
- In another bowl, whisk together the protein powder, flour, sugar, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Fold in the chopped pecans, making sure they’re evenly distributed.
- Scoop out tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingertips or the back of a spoon.
- Bake for 10–12 minutes, or until the edges turn lightly golden brown.
- Cool completely on the baking sheet before moving to a rack — they will continue to firm up as they cool
