Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl – Easy No Bake Dessert Recipe

Let me paint you a picture. Imagine the sweet, toasty aroma of vanilla and chocolate chips mingling with the rich scent of peanut butter—honestly, it’s the kind of smell that makes you want to sneak a taste before you’ve even finished putting everything together. The first time I whipped up these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl, I was chasing a nostalgic craving for cookie dough, but wanted something light enough to not weigh me down. You know those moments when you find a new favorite that instantly feels like an old friend? That’s what happened here—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Back when I was knee-high to a grasshopper, my grandma used to let me lick the mixing bowl after making cookies. Those memories are baked right into every bite of these no bake cookie dough cups. I stumbled across the idea on a rainy Saturday, trying to make something sweet for my kids without firing up the oven. Turns out, yogurt and peanut butter make a dangerously easy combination—pure, nostalgic comfort, but with a creamy, tangy twist that keeps things fresh. And let’s face it, anything with a peanut butter swirl is bound to be a hit around here.

My family couldn’t stop sneaking them off the tray as soon as they were set (and I can’t really blame them). These little cups have become a staple for family gatherings, lunchbox treats, and, yes, a sweet snack for myself after a long day. If you’re looking to brighten up your Pinterest dessert board or just want something that feels like a warm hug in dessert form, you’re going to want to bookmark this one. I tested these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl more times than I care to admit—in the name of research, of course—and each batch was met with happy grins and sticky fingers. It’s the kind of dessert that feels special but is so simple, you’ll wonder why you didn’t make it years ago.

Why You’ll Love These Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl

• Quick & Easy: Comes together in under 25 minutes, no oven required—perfect for busy weeknights, last-minute cravings, or when you need a sweet treat ASAP.
• Simple Ingredients: No fancy grocery trips—just grab yogurt, peanut butter, chocolate chips, oats, and a few pantry staples. You likely have everything on hand already!
• Perfect for Any Occasion: Great for brunches, potlucks, kids’ parties, or cozy evenings. These cups add a pop of fun to any dessert spread.
• Crowd-Pleaser: My kids and their friends are obsessed, and adults always sneak seconds. The creamy texture and cookie dough flavor win everyone over.
• Unbelievably Delicious: It’s a next-level comfort food—soft, creamy, sweet, with a salty swirl of peanut butter and pops of chocolate. You’ll close your eyes and savor every bite.

What sets these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl apart? For starters, blending Greek yogurt and nut butter gives a whipped, mousse-like base that’s honestly addictive. The cookie dough layer is balanced—not too sweet, with that soft doughy texture we all crave. I use mini chocolate chips for the perfect chip-to-dough ratio (trust me, it matters!). Plus, swirling peanut butter on top gives every cup a little extra magic.

This recipe isn’t just another no bake dessert—it’s my best version after lots of trial and error. I’ve tweaked the oat-to-yogurt balance for the ideal firmness, and added just enough salt to make the flavors pop. It’s comfort food, but with a lighter, fresher twist. Whether you’re impressing guests without stress, or just want a snack that makes you feel like a kid again, these cups deliver soul-soothing satisfaction—no oven mitts required.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap things in or out based on what you have. Here’s what you’ll need for these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl:

• For the Cookie Dough Base:
  • Rolled oats (1 cup / 90g, quick or old-fashioned; I like Bob’s Red Mill for texture)
  • Almond flour (1/2 cup / 55g, adds a soft, cookie-like feel—substitute with oat flour for nut-free)
  • Pure maple syrup (1/4 cup / 60ml, for sweetness and moisture)
  • Vanilla extract (1 tsp / 5ml, for that classic cookie flavor)
  • Mini chocolate chips (1/3 cup / 60g, enjoy Life if you need dairy-free)
  • Sea salt (1/4 tsp / 1g, just enough to balance the sweet)
• For the Creamy Yogurt Layer:
  • Plain Greek yogurt (1 cup / 240g, thick and creamy; use dairy-free yogurt if needed)
  • Peanut butter (1/3 cup / 80g, creamy variety works best—swap for almond or sunflower butter if allergic)
  • Honey or agave (2 tbsp / 30ml, adjust to taste)
  • Powdered sugar (optional, 1-2 tbsp / 8-16g, for extra sweetness if you like it sweeter)
• For the Peanut Butter Swirl:
  • Peanut butter (2 tbsp / 40g, melted slightly so it swirls easily)

If you prefer a gluten-free treat, just use certified gluten-free oats. For a vegan version, opt for plant-based yogurt and maple syrup instead of honey. In summer, you can toss in fresh berries instead of chocolate chips for a fruity twist. I recommend using mini chocolate chips—they mix through the dough more evenly, and every bite gets a little chocolate hit. If you want even more richness, try adding a tablespoon of coconut oil to the yogurt layer (it sets firmer in the fridge).

Ingredient tip: Look for unsweetened, natural peanut butter (the kind with just peanuts and salt). It gives the swirl a pure, nutty flavor. For the yogurt, thicker is better—it helps the cups hold their shape and gives you that creamy texture. If you’re out of almond flour, oat flour or even blended cashews work in a pinch. This recipe is forgiving—swap away based on what’s in your kitchen!

Equipment Needed

You don’t need fancy gadgets for these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl. Here’s what works best in my kitchen:

• Muffin tin or silicone cupcake mold (standard 12-cup size; silicone is easiest for popping the cups out)
• Parchment or paper cupcake liners (keeps things tidy and helps with removal)
• Mixing bowls (one medium, one small; glass or stainless steel is fine)
• Spatula and spoon (for mixing and layering)
• Measuring cups and spoons (accuracy is key—don’t eyeball it if you want consistent results!)
• Microwave-safe bowl (for melting peanut butter, if swirling)

If you don’t have a muffin tin, you can use ramekins or mini loaf pans—just line them so the cups pop out easily. I’ve used paper liners and silicone molds; in my experience, silicone is a breeze for no bake recipes. If your measuring cups are a little worn, double check with a kitchen scale for precision (especially for the oats and flour). Budget tip: You don’t need top-of-the-line equipment here. I’ve made these successfully with dollar store utensils!

Maintenance tip: Clean your silicone molds well after each use—sometimes peanut butter likes to cling. If your spatula is old and floppy, grab a new one for easier swirling. These tools make prep and cleanup quick, so you can get to the good part—eating!

Preparation Method

Here’s how to make Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl, step by step. I’ve included both US and metric measurements, plus plenty of notes to help you along!

1. Prep your pan: Line a 12-cup muffin tin with paper or silicone liners. If using silicone molds, lightly spray with nonstick spray for extra insurance.
2. Make the cookie dough base: In a medium bowl, combine 1 cup (90g) rolled oats, 1/2 cup (55g) almond flour, 1/4 cup (60ml) pure maple syrup, 1 tsp (5ml) vanilla extract, 1/3 cup (60g) mini chocolate chips, and 1/4 tsp (1g) sea salt. Stir until it forms a thick, slightly sticky dough. If it’s too dry, add 1-2 tsp milk or yogurt. If too wet, sprinkle in more oats. The dough should hold together when pressed.
3. Press the base: Divide the dough evenly between the muffin cups (about 1.5 tbsp per cup). Press down firmly to create a flat base in each liner. The base should look even and compact, with chocolate chips peeking through.
4. Mix the creamy layer: In a small bowl, whisk together 1 cup (240g) plain Greek yogurt, 1/3 cup (80g) creamy peanut butter, and 2 tbsp (30ml) honey or agave. Add 1-2 tbsp (8-16g) powdered sugar if you like it sweeter. Whisk until smooth and fluffy.
5. Layer the creamy filling: Spoon about 1.5 tbsp of the yogurt mixture over each cookie dough base. Spread gently to cover the dough. The layer should be smooth and creamy, with no lumps.
6. Add the peanut butter swirl: Melt 2 tbsp (40g) peanut butter in a microwave-safe bowl for 15-20 seconds until pourable. Drizzle a small amount over each cup. Use a toothpick or knife to swirl it into the yogurt layer. (Don’t overmix—the swirl looks best with just a few turns!)
7. Chill and set: Place the muffin tin in the fridge for at least 2 hours, or until firm. For faster setting, pop them in the freezer for 30-40 minutes. The cups should be set but still creamy—like mousse meets cookie dough.
8. Remove and serve: Once set, lift the cups from the tin. Peel off the liners gently. If they stick, let them sit at room temperature for a few minutes before removing. The base should hold together, and the creamy layer should look swirled and dreamy.
9. Troubleshooting tips: If your dough feels crumbly, add a splash more maple syrup or peanut butter. If the yogurt layer is too runny, use thicker Greek yogurt (or add a spoonful of cream cheese for extra body). If the cups stick, use silicone molds next time for easy release.
10. Efficiency tip: I like to mix the dough in one bowl, then use the same bowl (wiped clean) for the yogurt layer—less washing up! If you’re prepping ahead, make these a day in advance; the flavors meld together and taste even better.

Every step has its own little sensory cues. The dough should smell like cookies, and the creamy layer will be rich and nutty. When swirling the peanut butter, look for ribbons that make each cup unique—no two are ever exactly alike, and that’s half the fun.

Cooking Tips & Techniques

Here’s what I’ve learned after making these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl more times than I can count:

• Don’t skimp on chilling: The cups need time to set. If you rush, the layers won’t hold together properly and the swirl may sink. A good two hours in the fridge makes all the difference.
• Use thick yogurt: Runny yogurt leads to messy, soggy cups. Greek yogurt (or strained plant-based yogurt) gives you that firm, creamy texture. If your yogurt is watery, strain it in a coffee filter for 30 minutes.
• Swirl, don’t stir: Just a few gentle turns with a toothpick make beautiful peanut butter ribbons. Overmixing muddles the swirl and loses the visual appeal.
• Common mistakes: Adding too much liquid to the dough makes it sticky—add dry oats to fix. If your peanut butter is too thick to swirl, microwave it for a few seconds. Always taste your dough before pressing—sometimes a pinch more salt is magic.
• Personal lesson: Once, I used regular yogurt instead of Greek, and the cups collapsed like sad little puddles. Always go thick! And don’t forget the liners—one batch stuck so badly I had to eat them with a spoon (not the worst thing ever, honestly).
• Timing help: Prep the dough while the yogurt layer ingredients come to room temp. Multi-task by melting peanut butter as you chill the cups—little time savers add up!
• Consistency matters: Measure your ingredients, and don’t eyeball the maple syrup. If you want perfect cups every time, stick to the recipe. But if you’re feeling adventurous, a sprinkle of cinnamon or a handful of chopped nuts never hurts.

In short, these cups are forgiving, but details matter. Trust your senses—taste, texture, and those pretty swirls. Every batch teaches me something new, and honestly, even the “failures” taste pretty darn good.

Variations & Adaptations

These Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl are endlessly customizable. Here are some of my favorite ways to switch things up:

• Dietary swaps: Use gluten-free oats and almond flour for a gluten-free treat. For vegan cups, swap Greek yogurt for coconut or almond yogurt, and use maple syrup instead of honey. Sunflower seed butter is perfect for nut allergies.
• Seasonal flavors: In summer, add fresh blueberries or raspberries instead of chocolate chips. For fall, a sprinkle of cinnamon and a swirl of pumpkin puree in the creamy layer is cozy and delicious.
• Chocolate lovers’ twist: Stir 1 tbsp cocoa powder into the yogurt layer for double chocolate cups—or drizzle melted dark chocolate over the peanut butter swirl before chilling.
• Different cooking methods: If you don’t have a fridge space, let the cups set in the freezer for a firmer, ice cream-like treat. They thaw quickly, so just leave them out for 10 minutes before serving.
• Taste customizations: Add shredded coconut for tropical flavor, or swap mini chips for butterscotch or white chocolate. A dash of espresso powder makes these grown-up.
• Personal variation: I tried adding crushed pretzels to the base once—salty, crunchy, and so good with peanut butter! If you want extra texture, toss in a handful (kids love it).

Don’t be afraid to experiment. These cups are a blank canvas for your cravings, allergies, and pantry surprises. Even if you switch out half the ingredients, you’ll still end up with something creamy, sweet, and seriously snackable.

Serving & Storage Suggestions

Honestly, these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl are best served chilled straight from the fridge. They hold their shape and the creamy layer has a mousse-like texture that melts in your mouth. For a fancy touch, sprinkle extra mini chocolate chips or a pinch of flaky sea salt on top before serving.

Pair with a cold glass of milk, iced coffee, or (my personal favorite) a mug of hot cocoa for the ultimate comfort snack. These cups also play well on a dessert tray with fresh fruit or next to brownies at a potluck.

For storage, keep the cups in an airtight container in the fridge for up to 5 days. They stay soft and creamy, and the flavor deepens a little each day. If you want to freeze them, wrap each cup tightly in plastic and store for up to 2 months. Let thaw at room temp for 15 minutes before eating—just note the yogurt layer gets a bit firmer but still tastes great.

Reheat? Not really needed, but if you like a softer texture, sit them out for 5 minutes before serving. The peanut butter swirl stays dreamy, and the cookie dough base never gets soggy. Pro tip: If you’re serving to a crowd, make a double batch. They disappear fast!

Nutritional Information & Benefits

Each Creamy Chocolate Chip Yogurt Cookie Dough Cup with Peanut Butter Swirl is about 130-160 calories, with 5g protein and 2g fiber. The Greek yogurt boosts calcium and protein, while peanut butter adds healthy fats and a little extra protein for staying power.

Oats and almond flour keep these cups light on refined grains, and you can easily make them gluten-free or dairy-free as needed. Maple syrup and honey are natural sweeteners, so you don’t get the sugar crash of traditional cookie dough treats. Chocolate chips add a little indulgence, and honestly, life needs chocolate sometimes!

Allergen note: Contains nuts and dairy unless you swap for alternatives. If you’re watching carbs, use low-carb sweetener and almond flour. From a wellness perspective, these are a better-for-you dessert (I don’t feel guilty grabbing one as a post-workout snack or a late-night treat).

Conclusion

If you’re looking for a sweet, creamy, and totally satisfying treat, these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl are worth every bite. They’re quick, simple, and packed with nostalgic cookie dough flavor—made lighter with yogurt and a dreamy peanut butter swirl.

Feel free to customize these cups to suit your cravings, dietary needs, or whatever’s in your pantry. I love them because they’re easy enough for everyday snacking but special enough for sharing. There’s something about the creamy texture and cookie dough base that just feels like a warm hug.

Give this no bake dessert recipe a try—then let me know how you made it your own! Drop a comment, share your swirls on social, or tag a friend who needs a little comfort food. I can’t wait to hear about your flavor twists and see your creations. Happy snacking!

FAQs

Can I make these Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl gluten-free?

Absolutely! Use certified gluten-free oats and swap almond flour for oat flour. The texture stays soft and delicious.

What kind of yogurt works best for this recipe?

Thick Greek yogurt is ideal—it keeps the creamy layer firm. You can use dairy-free alternatives if needed; just choose one with a similar thickness.

Can I use different nut butters for the swirl?

Yes! Almond butter, cashew butter, or sunflower seed butter all work well. Just make sure it’s creamy and not too chunky for easy swirling.

How do I prevent the cups from sticking to the liners?

Use silicone molds or parchment liners—they release easily. If using paper, let the cups chill well before peeling the liner off gently.

How long will these cookie dough cups last in the fridge?

Stored in an airtight container, they’ll stay fresh and creamy for up to 5 days. For longer storage, freeze and thaw as needed.

Print