Indulging in a sweet treat that is also healthy is a delight. These yogurt cookie dough cups are just the right mix of creamy and sweet. They are perfect for a snack or dessert, and they’re simple enough for anyone to make.
Why You Will Love This Recipe
This recipe is great for many reasons. First, it’s easy to prepare, making it perfect for beginners. You can whip these up quickly, and they taste amazing. Each cup has a soft texture and a sweet flavor that everyone in the family will enjoy. Plus, they are packed with protein, so they’re a great addition to your day.
How to Make Yogurt Cookie Dough Cups
Making these yogurt cups is a breeze. You don’t need any baking skills, just some mixing! In no time, you’ll have a yummy treat that’s ready to cool in the freezer.
What You Need
- Greek yogurt
- Nut butter (almond or peanut butter)
- Protein powder (vanilla, chocolate, or unflavored)
- Sweetener (maple syrup or honey)
- Vanilla extract
- Rolled oats or almond flour
- Mini chocolate chips
- Pinch of salt
Step-by-Step
In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth. Next, add the protein powder, oats or almond flour, mini chocolate chips, and salt. Mix until well incorporated. Line a muffin tin with liners and spoon the mixture evenly into each cup. Finally, freeze for 1–2 hours or until firm. Let sit at room temperature for 5 minutes before serving so they soften slightly.
How to Serve Yogurt Cookie Dough Cups
You can enjoy these cups in many ways. They are great on their own as a quick snack. Try adding some fresh fruit on top for extra flavor. You could also serve them with yogurt or make them part of a dessert platter for a gathering. They are perfect for movie nights or picnics.
How to Store Yogurt Cookie Dough Cups
To keep your cups fresh, store them in the fridge for up to a week. If you want to keep them longer, you can freeze them. Place the cups in an airtight container or freezer bag. When you’re ready to enjoy them, let them thaw in the fridge overnight. You can also let them sit at room temperature for a few minutes to soften.
Recipe Tips
- Use full-fat Greek yogurt for a creamier texture.
- You can swap out nut butter for sunflower seed butter if you have a nut allergy.
- Try different types of protein powder for diverse flavors.
- For a fun twist, add nuts or seeds into the mixture.
- Don’t skip the freezing step; it helps them set properly.
Variations & Swaps
- Use flavored protein powder to change up the taste.
- Replace mini chocolate chips with dried fruits like cranberries or raisins.
- For a holiday treat, add spices like cinnamon or nutmeg to the mix.
FAQs
Can I make these in advance?
Yes, you can prepare these cups a few days in advance. They stay fresh in the fridge.
Can I freeze the cups?
Absolutely! They freeze well. Just make sure they are in an airtight container.
What can I use instead of Greek yogurt?
Plain yogurt or a dairy-free yogurt alternative can work well.
How long do leftovers last?
In the fridge, they can last up to 7 days. Always check for freshness before eating.
What if I skip the sweetener?
The cups may taste less sweet, so consider adding a bit more nut butter for a creamier flavor.
Yogurt Cookie Dough Cups
Ingredients
Main Ingredients
- 2 cups Greek yogurt Use full-fat for a creamier texture.
- 0.5 cup Nut butter (almond or peanut butter) Can substitute with sunflower seed butter if allergic to nuts.
- 1 scoop Protein powder (vanilla, chocolate, or unflavored) Flavored protein powder can be used for variety.
- 0.25 cup Sweetener (maple syrup or honey) Increase amount if less sweetness is desired.
- 1 teaspoon Vanilla extract
- 0.5 cup Rolled oats or almond flour Choose based on preference.
- 0.5 cup Mini chocolate chips Can substitute dried fruits for a healthier option.
- 1 pinch Salt
Instructions
Preparation
- In a mixing bowl, combine Greek yogurt, nut butter, sweetener, and vanilla extract. Stir until smooth.
- Add the protein powder, oats or almond flour, mini chocolate chips, and salt. Mix until well incorporated.
- Line a muffin tin with liners and spoon the mixture evenly into each cup.
- Freeze for 1–2 hours or until firm. Let sit at room temperature for 5 minutes before serving.
