Mint Chocolate Chip Protein Balls bring together creamy peanut butter, chewy oats, and little bites of chocolate. Mint protein powder gives the dough its cool flavor, while chopped Andes mints add little chocolate mint bites throughout. There is no baking, just a quick mix, roll, and chill. Make a batch for an easy sweet snack, or double it to keep extra in the freezer.
Why I Love This Recipe
This is an easy recipe to come back to when you want a sweet snack with a little more staying power. Peanut butter does most of the binding, so there is no baking and no long list of wet ingredients. The chopped chocolate mints mixed into the dough make each ball feel like a little treat.
- Easy to repeat: Mix the dough in a bowl and portion it with a scoop.
- Plenty of texture: Oats and chia add a gentle chew beside the mini chips.
- Simple to scale: Double or triple the ingredient amounts for a larger batch.
- Freezer friendly: A short chill helps the balls hold their shape.
What You’ll Need
- Yield: 16–18 balls
- Prep Time: 15 minutes
- Cook Time: 30 seconds in the microwave
- Chill Time: 15–30 minutes
- Total Time: About 31–46 minutes
- 1 1/2 cups creamy peanut butter
- 2 scoops mint protein powder, using your product’s scoop
- 1 scoop chocolate protein powder, using your product’s scoop
- 2 scoops collagen peptides, using your product’s scoop
- 3 tablespoons chia seeds
- 1 cup oats, or protein oats for added protein
- 1 tablespoon honey or agave syrup
- 1/2 cup mini chocolate chips
- 12 Andes mint chocolate candies, unwrapped and chopped into small pieces
- 1–3 teaspoons water, only as needed if the dough is too dry
Scoop sizes vary by brand. Keep the scoop amounts above, then adjust with water only if needed. Use honey and regular oats for the base version, or choose the listed swaps.
Tools You Need
- Microwave-safe glass bowl
- Medium glass mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Ice cream scoop or cookie scoop
- Baking sheet that fits your freezer
- Parchment paper
- Airtight storage container
How to Make Mint Chocolate Chip Protein Balls
Set out your ingredients and clear a little room in the freezer before you start.
Step 1: Soften the Peanut Butter
Place 1 1/2 cups creamy peanut butter in a microwave-safe glass bowl.
Microwave for 30 seconds, just until soft enough to stir easily. It should be soft, not bubbling.
Step 2: Mix the Dough
Transfer the softened 1 1/2 cups peanut butter to a medium glass bowl.
Add 2 scoops mint protein powder, 1 scoop chocolate protein powder, 2 scoops collagen peptides, 3 tablespoons chia seeds, 1 cup oats, 1 tablespoon honey or agave syrup, 1/2 cup mini chocolate chips, and 12 Andes mint chocolate candies, chopped into small pieces.
Mix with a spoon until everything is evenly distributed and bound together. Make sure the chopped Andes mints are spread throughout the dough.
If the dough crumbles when pressed, add water 1 teaspoon at a time, using 1–3 teaspoons only as needed. Stop when a small portion holds together without feeling wet.
Step 3: Scoop and Roll
Line a baking sheet with parchment paper.
Use an ice cream scoop or cookie scoop to portion all the dough into 16–18 portions. Roll each portion firmly between your hands to make a ball.
Work quickly, since the warmth of your hands can soften the mixture.
The 12 chopped Andes mint chocolate candies are already mixed into the dough. Keep the balls plain on top; do not press extra candy onto them.
Step 4: Chill and Serve
Freeze the rolled balls on the baking sheet for 15–30 minutes, until firm enough to lift without losing their shape.
Serve the Mint Chocolate Chip Protein Balls on their own. If stored longer in the freezer, let them soften slightly before eating.
Why This Recipe Works (Quick Science)
Peanut butter and a little honey bind the dry ingredients into a dough. The powders, oats, and chia take up moisture, which is why different brands can need slightly different amounts of water. Mini chips and chopped Andes mints spread chocolate through the dough without making the balls hard to shape. Chilling firms the peanut butter and chocolate so the finished balls keep their shape.
Common Mistakes to Avoid
- Using too much water: Add a teaspoon at a time so the dough stays firm enough to roll.
- Heating the peanut butter too much: It only needs to soften. Let it cool a little if it feels very warm before adding chocolate.
- Leaving the Andes pieces too large: Chop the candies into small pieces and mix them evenly through the dough so the balls hold together.
- Skipping the chill: The dough firms up after 15–30 minutes in the freezer.
- Guessing the protein powder amount: Use the scoop provided with your product and expect some texture changes between brands.
Substitutions and Variations
- Use 1 tablespoon agave syrup in place of 1 tablespoon honey.
- Replace 1 cup regular oats with 1 cup protein oats, then adjust the water only if needed.
- Double or triple every ingredient to make a larger batch. Keep the balls in a single layer while chilling and use more baking sheets if needed.
- A different protein powder can change both mint strength and dough texture. This version gets its mint flavor from mint protein powder and the chopped candy mixed into the dough; it does not need mint extract.
Leftovers and Storage
Keep the balls in an airtight container in the refrigerator and use within about a week, or follow any shorter storage guidance on your ingredients. Separate layers with parchment paper. For longer storage, freeze in a sealed container and aim to use within two months for best texture. Let frozen balls soften a little before eating.
Macros Information
These are rough estimates per ball for an 18-ball batch made with regular oats, honey, typical protein powders, and all 12 Andes mint candies mixed into the dough. Scoop weights, brands, optional water, and a 16-ball yield change the values. Use the exact product labels and final yield to calculate the values for your batch.
- Calories: About 235
- Protein: About 11 g
- Carbohydrates: About 16 g
- Fat: About 15 g
- Saturated Fat: About 4 g
- Fiber: About 3 g
- Sugar: About 9 g
- Sodium: About 100 mg
Frequently Asked Questions (FAQ)
Q: How many balls does this recipe make?
A: Make 16–18 balls, depending on your scoop and how large you roll each one.
Q: Can I use agave instead of honey?
A: Yes. Use 1 tablespoon agave syrup in place of 1 tablespoon honey.
Q: Can I use protein oats?
A: Yes. Replace the 1 cup oats with 1 cup protein oats and check the dough before adding water.
Q: Why is my dough too dry?
A: Protein powders absorb different amounts of moisture. Add water 1 teaspoon at a time, up to 1–3 teaspoons as needed, until the dough holds together when pressed.
Q: Why are my balls soft?
A: Warm peanut butter and hand heat can soften the dough. Chill the shaped balls for 15–30 minutes before serving.
Q: Do the Andes mints go inside?
A: Yes. Chop all 12 candies into small pieces and mix them into the dough with the other ingredients. There is no separate candy topping.
Q: Does each ball have 14 grams of protein?
A: That depends on the protein powders, collagen, oats, peanut butter, and final yield. Add up the amounts from your labels, then divide by the number of balls you make for a closer estimate.
Q: Can I double or triple the recipe?
A: Yes. Multiply all the ingredients by the same amount and chill the balls in a single layer on as many baking sheets as needed.
Q: Do I need to bake these?
A: No. Only the peanut butter gets a short microwave soften. The shaped balls set in the freezer.
Final Thoughts
Mint Chocolate Chip Protein Balls are simple to mix, easy to portion, and full of chocolate mint flavor. Keep a batch chilled for a sweet snack, or make extra to freeze for later. Leave a comment with the protein powder you used and how your batch turned out. Happy cooking!
