Dark Chocolate Peanut Butter Greek Yogurt Brownie Cookies with Soft Centers

Oh friends, I cannot tell you how much joy it brings me to share this one with you! These Dark Chocolate Peanut Butter Greek Yogurt Brownie Cookies are everything you love about brownies and cookies, rolled into one irresistible bite. Soft, chewy, rich, and slightly fudgy at the center—they’re indulgent yet secretly a bit healthier thanks to Greek yogurt and oat flour.

This is the kind of treat that satisfies both your sweet tooth and your desire to bake something wholesome for your loved ones. They remind me of rainy afternoons at my grandma’s house when we’d bake cookies just to have that warm chocolate smell filling the kitchen.

Before we dive in—don’t forget to subscribe to my email list so you’ll never miss another cozy, delicious recipe straight from my kitchen to yours!

Overview of Recipe Content

• What this recipe is: A chewy, fudgy cookie that marries the richness of brownies with the portability of cookies.
• Why you’ll love it: Minimal ingredients, naturally sweetened, and packed with wholesome swaps like Greek yogurt and oat flour. Plus, they taste decadent without being overly heavy!
• Flavor profile: Imagine a soft brownie center laced with creamy peanut butter swirls and melty pools of dark chocolate. Pure heaven.
• Health perks: Packed with protein from Greek yogurt and peanut butter, made with oat flour for fiber, and lower in refined sugar.
• Perfect for: Snack time, school lunches, post-workout treats, or a healthier holiday cookie tray.

Ingredients

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• ½ cup peanut butter
• ½ cup Greek yogurt
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup oat flour
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ½ cup dark chocolate chips

Tools Needed

• Mixing bowls
• Whisk and spatula
• Baking sheet
• Parchment paper
• Cookie scoop (optional but recommended!)

Substitutions & Additions

• Peanut butter: Swap for almond or cashew butter.
• Sweetener: Maple syrup works beautifully, but coconut sugar also adds a caramel depth.
• Flour: Use almond flour for a grain-free version.
• Chocolate chips: Try white chocolate, peanut butter chips, or chopped walnuts for crunch.

How to Make Dark Chocolate Peanut Butter Greek Yogurt Brownie Cookies

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1. Preheat & prep: Set oven to 350°F (175°C). Line your baking sheet with parchment paper.
2. Mix wet ingredients: In a medium bowl, whisk together peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla until smooth.
3. Combine dry ingredients: In another bowl, stir oat flour, cocoa powder, and baking powder.
4. Bring it all together: Gently fold dry ingredients into the wet mixture until just combined.
5. Add chocolate magic: Stir in dark chocolate chips.
6. Scoop & bake: Drop spoonfuls (or use a cookie scoop) onto the sheet. Bake 10–12 minutes until the edges are set but centers remain soft.
7. Cool & enjoy: Let them cool for 5 minutes on the tray before transferring to a rack.

👉 Pro tip: Don’t overbake—these cookies are best when they stay fudgy in the middle!

What to Serve with Dark Chocolate Peanut Butter Brownie Cookies

• A tall glass of cold milk (classic).
• A scoop of vanilla Greek yogurt on the side for a protein-packed dessert.
• Crumble one over my Protein Cookie Dough for an epic treat.
• Pair with Fluffy Buttermilk Pancakes for a fun brunch dessert spread.

Tips for Making It Perfect

• Use room temperature ingredients for smooth mixing.
• If dough feels too sticky, chill it for 15 minutes before scooping.
• For bakery-style cookies, press a few extra chocolate chips on top before baking.
• Want more peanut butter flavor? Swirl an extra teaspoon over each cookie before baking.

Storage Instructions

• Room Temp: Keep in an airtight container up to 3 days.
• Fridge: Stays fresh up to a week.
• Freezer: Freeze baked cookies for 2 months. Reheat 20 seconds in the microwave for that melty chocolate center.

General Information

Brownie cookies are an American classic born from the love of both brownies and chocolate chip cookies. This Greek yogurt twist keeps them lighter but no less satisfying. Perfect for fall baking or Valentine’s Day gifts, they also make a thoughtful addition to holiday cookie exchanges.

Frequently Asked Questions

Can I make these gluten-free?
Yes! Swap oat flour with almond flour for a naturally gluten-free version.

Can I double the batch?
Absolutely—these freeze beautifully, so make a big batch and save some for later.

Do I have to use Greek yogurt?
Yes, regular yogurt is too thin. Stick with thick, strained yogurt for best results.

Can I use cacao powder instead of cocoa powder?
Yes, but it will taste slightly more bitter—great if you love extra-dark chocolate!

Conclusion

These Dark Chocolate Peanut Butter Greek Yogurt Brownie Cookies strike that perfect balance between indulgent and nourishing. They’re fudgy, soft-centered, and packed with flavor that makes them impossible to resist.

If you loved these, try my Protein Cookie Dough or my cozy Apple Cinnamon Oatmeal Bake next!

Thanks for baking with me today—I’d love to hear how your cookies turned out!

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Interactive Elements

If you make these, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ review—it helps more people discover the recipe!
Don’t forget to share your cookie creations on Pinterest (Poulef Recipe Pinterest) or tag me on Instagram @poulefrecipe so I can see your delicious bakes.

Nutritional Information (Per Cookie, ~12 cookies total)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
145	5g	16g	9g	7g	3g	2g	65mg

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