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Creamy Chocolate Chip Yogurt Cookie Dough Cups with Peanut Butter Swirl

chocolate chip yogurt cookie dough cups - featured image
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These no bake cookie dough cups feature a soft oat-almond flour base, creamy Greek yogurt filling, and a dreamy peanut butter swirl. Quick to make and endlessly customizable, they’re a lighter, nostalgic treat perfect for snacking or sharing.

Ingredients

Scale
  • 1 cup rolled oats (quick or old-fashioned)
  • 1/2 cup almond flour (or oat flour for nut-free)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips
  • 1/4 teaspoon sea salt
  • 1 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/3 cup creamy peanut butter (plus 2 tablespoons for swirl, melted)
  • 2 tablespoons honey or agave (adjust to taste)
  • 1–2 tablespoons powdered sugar (optional, for extra sweetness)

Instructions

  1. Line a 12-cup muffin tin with paper or silicone liners. Lightly spray silicone molds with nonstick spray if desired.
  2. In a medium bowl, combine rolled oats, almond flour, maple syrup, vanilla extract, mini chocolate chips, and sea salt. Stir until a thick, slightly sticky dough forms. Adjust consistency with a splash of milk or yogurt if too dry, or more oats if too wet.
  3. Divide the dough evenly among the muffin cups (about 1.5 tablespoons per cup). Press down firmly to create a flat base.
  4. In a small bowl, whisk together Greek yogurt, 1/3 cup peanut butter, honey or agave, and powdered sugar (if using) until smooth and fluffy.
  5. Spoon about 1.5 tablespoons of the yogurt mixture over each cookie dough base. Spread gently to cover.
  6. Melt 2 tablespoons peanut butter in a microwave-safe bowl for 15-20 seconds until pourable. Drizzle over each cup and swirl with a toothpick or knife.
  7. Chill in the fridge for at least 2 hours, or in the freezer for 30-40 minutes, until set but creamy.
  8. Remove cups from the tin and peel off liners gently. Serve chilled.
  9. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Notes

Use thick Greek yogurt for best texture. For gluten-free, use certified gluten-free oats and oat flour. For vegan, use plant-based yogurt and maple syrup. Swirl peanut butter gently for a pretty ribbon effect. Cups are best served chilled and can be customized with berries, nuts, or different nut butters.

Nutrition

Keywords: cookie dough cups, no bake dessert, yogurt cups, peanut butter swirl, chocolate chip, healthy snack, gluten-free, vegetarian, easy dessert, kid-friendly

Find it online: https://forkifyfun.com/creamy-chocolate-chip-yogurt-cookie-dough-cups-with-peanut-butter-swirl-easy-no-bake-dessert-recipe/