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Creamy Chocolate Chip Peanut Butter Greek Yogurt Cookie Dough Cups

Chocolate Chip Peanut Butter Greek Yogurt Cookie Dough Cups - featured image
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These creamy cookie dough cups blend Greek yogurt, peanut butter, and chocolate chips for a nostalgic, protein-rich snack that comes together in just 5 minutes. Perfect for family gatherings, after-school treats, or late-night cravings, they’re customizable, crowd-pleasing, and satisfy sweet cravings without the guilt.

Ingredients

Scale
  • 1 cup plain Greek yogurt (2% or full-fat, about 240g)
  • 1/4 cup creamy peanut butter (60g)
  • 2 tablespoons pure maple syrup (30ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt
  • 2 tablespoons oat flour (16g) or almond flour for gluten-free
  • 3 tablespoons mini chocolate chips (30g)
  • Optional: 1 tablespoon mini pretzel pieces or chopped roasted peanuts (8g)
  • Optional toppings: extra chocolate chips (a sprinkle)
  • Optional toppings: drizzle of peanut butter
  • Optional toppings: sea salt flakes

Instructions

  1. Gather all ingredients and equipment. Ensure Greek yogurt is cold, peanut butter is smooth, and chocolate chips are ready.
  2. In a medium mixing bowl, combine Greek yogurt, peanut butter, maple syrup, vanilla extract, and a pinch of salt. Whisk until smooth and fully incorporated.
  3. Stir in oat flour (or almond flour). Mix gently until you get a thick, slightly doughy consistency. Adjust with more flour or yogurt if needed.
  4. Fold in mini chocolate chips evenly using a rubber spatula.
  5. Spoon the mixture into silicone muffin molds, ramekins, or paper-lined muffin tins, filling each cup about 3/4 full (2-3 tablespoons per cup). Smooth the tops.
  6. Add optional toppings: sprinkle extra chocolate chips, drizzle peanut butter, or add sea salt flakes.
  7. Chill in the fridge for 15-30 minutes for a firmer texture, or enjoy immediately for a creamy, mousse-like consistency.
  8. Serve straight from the cup or unmold onto a plate. Peel and eat if using paper liners.

Notes

Use full-fat Greek yogurt for best texture. Almond or sunflower seed butter can replace peanut butter for nut-free. Oat flour can be homemade by blending oats. Chill for firmer cups or enjoy immediately for a creamy texture. Store in fridge up to 3 days or freeze up to 1 month. Add-ins like berries, cinnamon, or nuts are great for seasonal variations.

Nutrition

Keywords: cookie dough cups, Greek yogurt snack, peanut butter, chocolate chip, healthy snack, no bake, quick snack, gluten-free, protein snack, easy dessert

Find it online: https://forkifyfun.com/creamy-chocolate-chip-peanut-butter-greek-yogurt-cookie-dough-cups-easy-5-minute-snack-recipe/