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Line a small rimmed baking sheet with unbleached parchment paper or another nonstick liner, and set it aside.
In a large heat-safe bowl, place the nut butter and honey, and mix well.
If the nut butter seems too thick to mix, place the bowl in the microwave for 30 seconds or place over a simmering pot of water until warmed and loosened.
Add the whey protein isolate and mix to combine. The mixture will thicken quickly.
Add the cocoa powder for the chocolate peanut butter variety, or powdered peanut butter for the peanut butter variety, and mix to combine.
Add the chocolate chips and mix until they’re evenly distributed throughout the dough.
Using a spring loaded ice cream scoop (ideally, a #70 scoop) or similar-sized spoon and scoop mounds of dough onto the prepared baking sheet.
Shape each piece of dough into a round between your palms and return to the baking sheet.
Place the baking sheet in the refrigerator to chill until firm (about 30 minutes).
Once firm, you can pile the protein balls into a jar for storage in the refrigerator.
Freeze on the baking sheet for longer storage.