Step 1

Make your protein caramel sauce by mixing the butter, brown sugar, and syrup in a microwave-safe bowl until combined. Microwave for 60 seconds, stopping halfway to give a quick stir.

Step 2

Add one scoop of protein powder to the microwaved mixture and whisk it in until smooth. Transfer to a sealable jar (or you can cover the bowl) and set aside to cool.

Step 3

Preheat the oven to 350 degrees F.

Step 4

Make the cookie dough by combining all of the dry ingredients together in a large bowl, then adding in the vanilla extract & butter. Mix together until you have a crumbly mixture, then work it with your hands until it comes together as a dough ball.

Step 5

Transfer the cookie dough onto a sheet of parchment paper and roll it out/flatten it. I like to lay another sheet of parchment paper on top and just use my hands to flatten it out thin. These cookies will only rise a tiny bit, so flatten the dough out as thin as you would like your cookies.

Step 6

Using a cookie cutter or cap (I used the cap to a bottle of sprinkles) cut out as many cookies as possible, then reshape the scraps and flatten it out to cut out more cookies. Continue until you have no dough left. For me, this made 15 cookies.

Step 7

Add to a cookie sheet and bake at 350 degrees F for 10 minutes.

Step 8

Transfer the cookies onto a cooling rack and allow them to sit out for 1 hour to fully cool and harden.

Step 9

Once the cookies have set, add a small spoonful of the caramel sauce into the center of each cookie.

Step 10

Melt your chocolate in the microwave, then spoon it on top of the caramel to cover. I used a small amount of chocolate and then used the back of the spoon to spread it around on top of the cookie- see the photos above for reference. If you want to completely cover the cookies, you'll need to melt more chocolate.

Step 11

Add to the fridge until the chocolate hardens, which should only take about 10 minutes, then enjoy!