Irresistibly Creamy Peanut Butter Greek Yogurt Cookie Dough Cups (Secretly Healthy!)”

Hey there, sweet friend!
Thank you for stopping by my kitchen today — because you’re in for something truly dreamy. These Peanut Butter Greek Yogurt Cookie Dough Cups are sweet, creamy, and secretly healthy (shh… we won’t tell anyone how good they are for you).

Imagine biting into a thick, peanut-buttery cookie dough base topped with glossy dark chocolate that cracks ever so slightly when chilled. Each bite is rich, melt-in-your-mouth bliss — with an extra boost of protein from Greek yogurt.

And guess what? No baking, no guilt, and just one chill step for that perfect glossy chocolate finish!

If you love easy, no-bake treats, make sure to subscribe to my email list so you never miss another deliciously wholesome dessert like this.

Overview of Recipe Content

What Are Peanut Butter Greek Yogurt Cookie Dough Cups?

They’re a cross between edible cookie dough and a protein-packed dessert cup. Think of them as your new go-to when cravings strike — a healthier alternative that still feels indulgent.

Why You’ll Love Them

• High in protein, low in guilt: Thanks to Greek yogurt and oat flour.
• Ready in 20 minutes: No baking required!
• Perfect make-ahead snack or dessert: Just store in the fridge or freezer.
• Customizable: Add chocolate chips, sea salt, or even a drizzle of caramel.

What They Taste Like

Sweet peanut butter meets creamy tangy yogurt — all topped with rich, silky chocolate. It’s like eating a Reese’s cup, but creamier and lighter!

Ingredients

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You’ll need:

• ½ cup natural peanut butter (smooth or crunchy)
• ½ cup plain Greek yogurt (or vanilla for extra sweetness)
• 1 cup oat flour (you can blend rolled oats yourself)
• 3 tbsp pure maple syrup
• ½ tsp vanilla extract
• ¼ tsp sea salt
• ½ cup dark chocolate chips
• 1 tsp coconut oil (for melting chocolate)

Tools You’ll Need

• Muffin tin or silicone muffin cups
• Mixing bowls
• Microwave-safe bowl
• Spoon or small spatula

Suggested Substitutions & Additions

• Swap peanut butter for almond butter or cashew butter.
• Add a sprinkle of sea salt flakes on top for that gourmet finish.
• Use honey or agave syrup instead of maple syrup.
• Mix in protein powder or chopped nuts for extra texture.

How to Make Peanut Butter Greek Yogurt Cookie Dough Cups

1. Mix the Base:
   In a medium bowl, combine oat flour, peanut butter, Greek yogurt, maple syrup, vanilla extract, and sea salt. Stir until a soft dough forms — it should be smooth and pliable.
2. Form the Cups:
   Line a muffin tin with liners and scoop about a tablespoon of dough into each. Flatten slightly to create a base.
3. Prepare the Chocolate Topping:
   Melt the dark chocolate and coconut oil together (microwave for 30 seconds or use a double boiler). Stir until glossy and smooth.
4. Top & Chill:
   Spoon melted chocolate over each dough cup until covered. Tap gently to smooth the surface.
5. Chill:
   Refrigerate for 30–40 minutes or until the chocolate is firm and shiny.
6. Serve & Enjoy:
   Pop them out, let sit for 5 minutes, and enjoy that perfect, crackly top over creamy, doughy goodness!

What to Serve with Peanut Butter Greek Yogurt Cookie Dough Cups

These pair beautifully with:

• A hot latte or cappuccino
• Vanilla protein shake for an extra post-workout treat
• Fresh berries for a pop of color and flavor

Tips for Making It Perfect

• Use room-temperature peanut butter for easier mixing.
• Don’t skip the coconut oil — it gives the chocolate that glossy snap.
• For firmer cups, chill overnight or freeze for 20 minutes before serving.
• Add crunch! Sprinkle granola or cacao nibs before chilling.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 1 week.
• Freeze: Layer between parchment and freeze up to 2 months.
• Thaw: Let sit at room temp for 10 minutes before serving.

General Information

These cups are inspired by my love for creamy peanut butter and nostalgic cookie dough moments — but made with a grown-up twist. They’re packed with protein, low in sugar, and easy enough for a weekday dessert.

Looking for more wholesome no-bake desserts? Try these from my site:

• High-Protein Chocolate Mug Cake

Frequently Asked Questions

1. Can I make these dairy-free?
Yes! Swap Greek yogurt for a coconut or almond-based yogurt.

2. What can I use instead of oat flour?
Try almond flour for a slightly nutty flavor and softer texture.

3. Are these gluten-free?
Yes, if you use certified gluten-free oats.

4. Can I add protein powder?
Absolutely. Add 1–2 tablespoons and adjust the yogurt if it gets too thick.

5. How do I get that glossy chocolate top?
The secret is in melting the chocolate with coconut oil and chilling it perfectly.

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Conclusion

There you have it — Peanut Butter Greek Yogurt Cookie Dough Cups that are rich, creamy, and full of goodness!

Perfect for dessert, snack time, or that 3 PM pick-me-up. Once you try them, you’ll be making them on repeat.

If you loved this, try my Protein Cookie Dough or Peanut Butter Protein Balls.

Happy no-baking, my friend!

Interactive Elements

Did you make these? Leave a review below or share your photos on Pinterest!
Tag @poulefrecipe on Pinterest — I love seeing your recreations!

Nutritional Information

Nutrient	Amount per Cup
Calories	180
Protein	8g
Carbohydrates	14g
Sugar	6g
Fat	10g
Saturated Fat	2g
Fiber	2g
Sodium	55mg

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