Description
This Birthday Cake Protein Cookie Dough is a fun and delicious twist on traditional cookie dough, packed with protein and bursting with colorful sprinkles. It’s perfect for a guilt-free treat that tastes like a celebration in every bite, combining funfetti cake mix with vanilla protein powders for a soft, creamy texture.
Ingredients
Scale
Dry Ingredients
- 3/4 cup Pillsbury Funfetti Cake Mix
- 6 tbsp Dymatize Elite Vanilla Casein Protein Powder
- 2 tbsp Cellucor Whipped Vanilla Whey Protein Powder
- 1/3 cup light brown sugar
- 2 tbsp rainbow sprinkles
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened vanilla almond milk
- 1/4 tsp almond extract
Instructions
- Heat treat the cake mix: Microwave the Pillsbury Funfetti Cake Mix on high for 30 seconds to ensure it is safe to eat raw. Stir well and set aside to cool completely.
- Cream butter and sugar: In a mixing bowl, use an electric mixer to cream together the softened unsalted butter and light brown sugar until the mixture becomes fluffy and light in texture.
- Combine protein powders and other ingredients: Add the Dymatize Elite Vanilla Casein Protein Powder, Cellucor Whipped Vanilla Whey Protein Powder, cooled cake mix, almond extract, and unsweetened vanilla almond milk to the bowl. Mix all ingredients gently until they are just combined to avoid overworking the dough.
- Fold in sprinkles: Gently fold in the rainbow sprinkles to evenly distribute the color and add a festive look. Serve immediately or store in an airtight container for later enjoyment.
Notes
- You can store the protein cookie dough in the refrigerator for up to 3 days in an airtight container.
- For a vegan version, substitute butter with a plant-based margarine and ensure protein powders are vegan.
- Adjust almond milk quantity slightly if your dough feels too dry or too wet to achieve the desired consistency.
- This cookie dough is meant to be eaten raw, so heat treating the cake mix is important for safety.
