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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine creamy peanut butter, maple syrup, egg, baking soda, vanilla extract, and salt; stir until smooth and uniform.
Add protein powder and mix until just combined; gently fold in mini chocolate chips if using.
Scoop rounded tablespoons of dough, roll into balls, and place about 2 inches apart on the prepared baking sheet; flatten each cookie gently with the back of a fork in a crisscross pattern.
Bake for 10–12 minutes, or until edges are lightly golden and cookies are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.