Swapping some or all of the flour in a cookie recipe for protein powder changes how the dough behaves. Protein absorbs moisture differently to flour and doesn't develop gluten, so high-protein cookie mixes are formulated specifically to get a chewy, cookie-like texture rather than the dry, crumbly result you'd get from just adding protein powder to a normal recipe.
A few things help when baking with a high-protein mix: don't overbake, since protein-based doughs firm up further as they cool and can go from soft to dry quickly in those last couple of minutes in the oven; chill the dough if it feels too soft to handle, as it usually firms up in the fridge; and add mix-ins like chocolate or nut butter toward the end so you don't overwork the dough.
These mixes are a convenient way to get a protein boost into a treat that still tastes like a treat, without trying to reverse-engineer the ratios yourself.
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