Cookies and Cream Protein Balls Recipe

Introduction

These Cookies and Cream Protein Balls are a delicious and energizing snack perfect for any time of day. Packed with protein and a delightful crunch from Oreos, they satisfy sweet cravings while fueling your body.

Ingredients

• 1 ¼ cups no stir creamy peanut butter
• ½ cup chocolate protein powder
• 1 tablespoon unsweetened cocoa powder
• ½ cup honey
• ⅔ cup quick oats
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 6 Oreos, chopped
• 2 Oreos, crushed for topping
• ⅔ cup white chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Step 1: In a mixing bowl, combine the peanut butter, chocolate protein powder, cocoa powder, honey, quick oats, salt, and vanilla extract. Stir with a rubber spatula until a thick batter forms.
2. Step 2: Chop 6 Oreos into small chunks and gently fold them into the batter.
3. Step 3: Line a baking sheet with wax paper. Use a mini cookie scoop to drop balls of batter onto the sheet, then roll each ball between your hands to smooth the edges.
4. Step 4: Place the baking sheet with the protein balls in the freezer while you prepare the chocolate coating.
5. Step 5: In a small bowl, combine the white chocolate chips and coconut oil. Microwave in 15-20 second intervals, stirring after each, until the chocolate is smooth and melted.
6. Step 6: Put the remaining two Oreos into an airtight bag and crush them into very small pieces using the bottom of a cup or rolling pin.
7. Step 7: Remove the protein balls from the freezer. Dip the top of each ball into the melted white chocolate, then place it back on the baking sheet.
8. Step 8: Immediately sprinkle the crushed Oreos over the melted chocolate before it sets. Repeat for all the balls.
9. Step 9: Return the baking sheet to the refrigerator until the chocolate hardens. Once set, transfer the protein balls to an airtight container for storage.

Tips & Variations

• For a nut-free version, substitute the peanut butter with sunflower seed butter.
• Add a pinch of instant coffee granules to the batter for a mocha twist.
• Use dark chocolate chips instead of white chocolate for dipping to change up the flavor.
• Chill the protein balls longer before dipping to help the chocolate set faster.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week or freeze them for up to three months. To enjoy, allow frozen balls to thaw slightly at room temperature for about 10 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute the chocolate protein powder with your preferred flavor, but keep in mind it may alter the sweetness and taste slightly.

Are these protein balls suitable for meal prep?

Absolutely! These protein balls make an excellent grab-and-go snack and can be prepared in advance to keep you fueled throughout the week.

Cookies and Cream Protein Balls Recipe

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★★★★★

4.9 from 92 reviews

Deliciously indulgent yet protein-packed Cookies and Cream Protein Balls made with creamy peanut butter, chocolate protein powder, and crunchy Oreo cookies. These no-bake energy bites offer a perfect balance of sweet and chocolatey flavors, enhanced by a white chocolate coating and Oreo crumble topping. Ideal as a quick, nutritious snack or post-workout boost.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour (includes chilling and freezing time)
• Yield: 20 protein balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ¼ cups no stir creamy peanut butter
• ½ cup chocolate protein powder
• 1 tablespoon unsweetened cocoa powder
• ½ cup honey
• ⅔ cup quick oats
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 6 Oreos (chopped)

Toppings and Coating

• 2 Oreos (crushed for topping)
• ⅔ cup white chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Mix batter: Add the peanut butter, chocolate protein powder, cocoa powder, honey, oats, salt, and vanilla extract to a mixing bowl and stir with a rubber spatula until a thick, uniform batter forms.
2. Fold in Oreos: Chop 6 Oreos into small chunks, then gently fold them into the batter to evenly distribute the cookie pieces.
3. Form protein balls: Line a baking sheet with wax paper. Use a mini cookie scoop to drop balls of batter onto the sheet, then roll each ball with your hands to smooth out edges and create uniform shapes.
4. Freeze balls: Place the baking sheet with the formed protein balls in the freezer to firm up while preparing the chocolate coating.
5. Melt white chocolate: In a small bowl, combine white chocolate chips and coconut oil. Microwave in 15-20 second increments, stirring after each until the mixture is smooth and melted.
6. Crush topping Oreos: Place the remaining 2 Oreos into an airtight bag and smash into very small pieces using the bottom of a cup or rolling pin.
7. Dip in chocolate: Remove the protein balls from the freezer. Dip the top of each protein ball into the melted white chocolate, ensuring coverage on top only, then place them back onto the baking sheet.
8. Add topping: Immediately sprinkle the crushed Oreo pieces on top of the white chocolate before it sets, repeating this for each protein ball.
9. Chill to set: Place the baking sheet back into the refrigerator until the white chocolate hardens. Once set, transfer the protein balls into an airtight container and store in the refrigerator or freezer for freshness.

Notes

• Use quick oats for the best texture and easier mixing.
• If you prefer a less sweet snack, reduce honey slightly.
• Keep protein balls refrigerated or frozen to maintain firmness and freshness.
• White chocolate chips can be substituted with regular chocolate chips if desired.
• For a vegan alternative, substitute honey with maple syrup and ensure protein powder and Oreos are vegan-friendly.

Keywords: protein balls, cookies and cream, peanut butter, no bake snack, healthy snacks, energy bites, post workout snack