Healthy Greek Yogurt Peanut Butter Dark Chocolate Chip Cookie Bars with Crackled Tops

Thank you so much for stopping by, friend! Today, I’m beyond excited to share one of my new favorite recipes—Healthy Greek Yogurt Peanut Butter Dark Chocolate Chip Cookie Bars with Crackled Tops. Just saying the name makes me smile because these bars are a little indulgent, a little wholesome, and 100% irresistible. They’re the perfect combination of creamy peanut butter, tangy Greek yogurt, gooey dark chocolate, and that bakery-style crackled top that makes every bite feel like a special treat.

If you love healthy baking that doesn’t skimp on flavor, this one’s for you. Don’t forget to subscribe to my email list for more easy, nourishing recipes delivered right to your inbox!

Overview of Recipe Content

These cookie bars are the cozy dessert-meets-snack hybrid you didn’t know you needed. They’re:

• Perfect for: afternoon pick-me-ups, lunchbox treats, or an after-dinner sweet bite.
• Why you’ll love them: soft and fudgy inside, slightly crisp on top, rich in peanut butter flavor, and speckled with melty chocolate chips.
• Taste profile: nutty, slightly tangy, and chocolaty with just the right amount of sweetness.
• Nutrition bonus: packed with protein from Greek yogurt and peanut butter, plus whole-grain oat flour for fiber.

Ingredients you’ll need:

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• ½ cup peanut butter
• ⅓ cup Greek yogurt
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup oat flour
• ½ teaspoon baking powder
• ¼ cup dark chocolate chips

Tools you’ll need:

• Mixing bowls
• Whisk or spatula
• 8×8-inch baking pan
• Parchment paper

Substitutions and Additions:

• Swap peanut butter for almond or cashew butter.
• Use dairy-free yogurt for a vegan-friendly version.
• Add chopped nuts or seeds for extra crunch.
• Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty vibe.

How to Make Healthy Greek Yogurt Peanut Butter Dark Chocolate Chip Cookie Bars

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1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix the wet ingredients: In a bowl, stir together peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla extract until smooth.
3. Add the dry ingredients: Fold in oat flour and baking powder until just combined. The batter will be thick but creamy.
4. Stir in chocolate chips and spread the batter evenly into the prepared pan.
5. Bake for 18–22 minutes or until the tops are golden with crackles.
6. Cool completely before slicing into bars to get clean edges.

The smell of peanut butter and chocolate as these bake is just heavenly—you’ll have to stop yourself from cutting into them too soon!

What to Serve with Cookie Bars

These bars are delightful on their own, but here are a few pairings to elevate them:

• A cold glass of almond milk or oat milk.
• Crumbled over Greek yogurt with fresh berries.
• As part of a dessert platter with Soft and Chewy Oatmeal Raisin Cookies and Healthy Banana Bread Muffins.

Tips for Making It Perfect

• Don’t overbake—these bars are best when they’re just set in the center for fudginess.
• Use room temperature Greek yogurt for smoother mixing.
• If your peanut butter is very thick, warm it slightly in the microwave before mixing.
• For bakery-style crackled tops, don’t overmix the batter after adding the egg.

Storage Instructions

• Store bars in an airtight container at room temperature for 2–3 days.
• Refrigerate for up to 1 week for extra freshness.
• Freeze individually wrapped bars for up to 2 months. Thaw overnight in the fridge.

General Information

These bars combine American cookie tradition with the wholesome touch of Mediterranean Greek yogurt. They’re perfect year-round but especially wonderful in fall or winter when cozy bakes make the kitchen smell amazing.

Frequently Asked Questions

Can I make these gluten-free?
Yes, just ensure you use certified gluten-free oat flour.

Can I double the recipe?
Absolutely—bake in a 9×13-inch pan and increase the bake time by 5–7 minutes.

Do I need to chill the dough?
Nope! This batter goes straight into the oven.

Can I use protein powder instead of some flour?
Yes, swap 2–3 tablespoons of flour for vanilla protein powder for an extra boost.

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Conclusion

These Healthy Greek Yogurt Peanut Butter Dark Chocolate Chip Cookie Bars with Crackled Tops are proof that dessert can be both wholesome and indulgent. They’re soft, gooey, and just the right amount of sweet. If you loved this recipe, you’ll also adore No-Bake Protein Balls and Flourless Peanut Butter Cookies.

Bake a batch today—you won’t regret it!

Interactive Elements

If you try this recipe, please leave a comment and ⭐ rating below! I’d love to see your creations—share a photo on Pinterest at Poulef Recipes or tag me on Instagram.

Nutritional Information (per bar, 12 servings)

Calories	Protein	Carbs	Sugar	Fat	Sat. Fat	Fiber	Sodium
160	6g	17g	8g	8g	2g	2g	90mg

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