High Protein Yogurt Cookie Dough Cups are a delightful treat that feels indulgent but is packed with goodness. They have a creamy texture and a touch of sweetness, making them perfect for snacking or dessert. These cups are easy to whip up, and they shine as a healthy treat for the whole family.

Why You Will Love This Recipe

This recipe is great for busy days. The ingredients are simple and familiar, plus it’s quick to make. You can enjoy these cookie dough cups any time of day – as a snack or a dessert. They’re a fun, healthy alternative to traditional cookie dough. Your kids will love the taste, and you’ll love how easy they are to prepare!

How to Make Them

Making these yogurt cookie dough cups is super simple. Just mix the ingredients together, scoop them into a muffin tin, and freeze. A few hours later, you’ll have scrumptious treats that are ready to serve. They require no baking, so anyone can do it!

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.
Add protein powder, oats or almond flour, mini chocolate chips, and salt. Mix until well incorporated.
Line a muffin tin with liners. 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 to soften slightly.

How to Serve Them

These yogurt cookie dough cups are fantastic on their own or topped with some extra mini chocolate chips or a drizzle of honey. They’re great for lunchboxes, after school snacks, or as a light dessert. Serve them with fresh fruit for a balanced treat.

How to Store Them

To keep your yogurt cookie dough cups fresh, store them in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them. Just make sure to wrap them individually for best results. Thaw them in the fridge overnight before enjoying.

Recipe Tips

Use full-fat Greek yogurt for creamier texture.
Swap in your favorite nut butter for a different flavor.
Feel free to adjust the sweetener to your taste.
If using almond flour, be aware it may result in a slightly different texture.
If using a different protein powder flavor, make sure it complements the other ingredients.
Always let them soften a bit before eating; this enhances the flavor.
Mini chocolate chips can be substituted with chopped nuts for a crunch.
Make sure to mix thoroughly for even distribution of ingredients.
Keep an eye on the freezing time to avoid hard centers.

Variations & Swaps

Nut-Free: Use sunflower seed butter instead of nut butter.
Flavor Twist: Add a pinch of cinnamon or cocoa powder for a different flavor profile.
Fruit-Infused: Fold in some mashed banana or applesauce for added flavor and moisture.
Vegan Version: Substitute Greek yogurt with coconut yogurt and use maple syrup for sweetness.
Holiday Edition: Mix in festive sprinkles for a fun treat during the holidays.

FAQs

Can I make these in advance?
Yes, you can easily make these cookie dough cups a day or two ahead of when you plan to serve them. They store well in the fridge, ready to enjoy whenever you want.

Can I freeze these?
Absolutely! They freeze wonderfully. Just be sure to wrap them well or store them in airtight containers to prevent freezer burn.

How do I reheat them?
These cookie dough cups are best enjoyed chilled or at room temperature. If they’ve been frozen, simply let them thaw in the fridge overnight, or leave them out for a few minutes to soften.

What if I don’t have Greek yogurt?
You can substitute with regular yogurt or a dairy-free yogurt alternative, but this may change the texture slightly. Greek yogurt gives a thicker and creamier consistency.

What are some good serving suggestions?
They can be served alongside fresh fruit or a dollop of yogurt. They also work nicely crumbled over a bowl of oats or yogurt for breakfast.