Birthday Cake Protein Cookie Dough Recipe
Introduction
This Birthday Cake Protein Cookie Dough is a fun and delicious treat that combines the nostalgic flavors of funfetti cake with a boost of protein. It’s perfect for a healthy snack or a guilt-free dessert that you can enjoy straight from the bowl.
Ingredients
- 3/4 cup Pillsbury Funfetti Cake Mix (97 grams)
- 6 tbsp Dymatize Elite Vanilla Casein Protein Powder (48 grams)
- 2 tbsp Cellucor Whipped Vanilla Whey Protein Powder (16 grams)
- 1/3 cup light brown sugar (64 grams)
- 1/4 cup unsalted butter, softened (46 grams)
- 1/4 cup unsweetened vanilla almond milk (2 fl oz)
- 2 tbsp rainbow sprinkles (24 grams)
- 1/4 tsp almond extract
Instructions
- Step 1: Heat treat the cake mix by placing it in a bowl and microwaving for 30 seconds. Stir well and set aside to cool.
- Step 2: Using a hand mixer, stand mixer with paddle attachment, or a fork, cream together the softened butter and light brown sugar until smooth and fluffy.
- Step 3: Add the protein powders, heat-treated cake mix, almond extract, and almond milk to the bowl. Mix until just combined. Gently fold in the rainbow sprinkles.
- Step 4: Serve immediately or store according to the instructions below.
Tips & Variations
- For a dairy-free version, use coconut oil in place of butter and ensure your protein powders are plant-based.
- Add a teaspoon of vanilla extract for extra flavor depth.
- If you prefer a sweeter dough, increase the light brown sugar by 1-2 tablespoons.
- Try mixing in mini chocolate chips instead of or in addition to sprinkles for a chocolate twist.
Storage
Store the protein cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to three months. When ready to eat, thaw in the refrigerator or enjoy slightly chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cake mix flavors?
Yes, you can experiment with different cake mix flavors, but the funfetti adds a celebratory touch that pairs well with sprinkles and vanilla protein powders.
Is it safe to eat the cookie dough raw?
Yes, because the cake mix is heat treated in the microwave to eliminate any raw flour bacteria, making it safe to eat raw.
Print
Birthday Cake Protein Cookie Dough Recipe
- Total Time: 10 minutes
- Yield: Approximately 8 servings 1x
- Diet: Vegetarian
Description
This Birthday Cake Protein Cookie Dough is a delicious and nutritious twist on classic cookie dough, packed with vanilla-flavored protein powders and funfetti cake mix for a colorful, sweet treat. Ready in minutes, it’s perfect for a guilt-free snack or dessert that celebrates flavor and fitness.
Ingredients
Dry Ingredients
- 3/4 cup Pillsbury Funfetti Cake Mix (97 grams)
- 6 tbsp Dymatize Elite Vanilla Casein Protein Powder (48 grams)
- 2 tbsp Cellucor Whipped Vanilla Whey Protein Powder (16 grams)
- 1/3 cup light brown sugar (64 grams)
- 2 tbsp rainbow sprinkles (24 grams)
Wet Ingredients
- 1/4 cup unsalted butter, softened (46 grams)
- 1/4 cup unsweetened vanilla almond milk (2 fl oz)
- 1/4 tsp almond extract
Instructions
- Heat treat Cake Mix: Place the Pillsbury Funfetti Cake Mix in a microwave-safe bowl and microwave it for 30 seconds. Stir thoroughly and set aside to cool completely to ensure it is safe for consumption without baking.
- Cream Butter and Sugar: Using a hand mixer, stand mixer with paddle attachment, or a fork, cream the softened unsalted butter and light brown sugar together until the mixture is smooth and fluffy. This creates a creamy base for the cookie dough.
- Mix in Protein Powders and Other Ingredients: Add the Dymatize Elite Vanilla Casein Protein Powder, Cellucor Whipped Vanilla Whey Protein Powder, cooled funfetti cake mix, almond extract, and unsweetened vanilla almond milk to the butter-sugar mixture. Mix everything until just combined to avoid overmixing and maintain a soft dough texture. Gently fold in the rainbow sprinkles for that festive cake batter look.
- Serve or Store: Enjoy the cookie dough immediately or store it in the refrigerator for up to 1 week to keep it fresh. For longer storage, freeze the cookie dough, where it will keep for up to 3 months.
Notes
- Heat treating the cake mix is essential to make it safe to eat raw by killing potential bacteria.
- You can substitute almond milk with any other plant-based or dairy milk of your choice.
- For a dairy-free version, replace butter with coconut oil or vegan butter.
- The cookie dough can be eaten as-is or used as a topping for desserts like ice cream or yogurt.
- Adjust the sweetness by reducing or increasing the light brown sugar based on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Keywords: protein cookie dough, birthday cake cookie dough, funfetti protein snack, no-bake cookie dough, high protein dessert, healthy cookie dough, vanilla protein, easy protein snack
