If you’re a fan of deliciously creamy treats that pack a nutritional punch, you’re going to fall head over heels for these High-Protein Yogurt Cookie Dough Cups! Imagine the nostalgia and comfort of cookie dough, but with a nourishing twist that fits right into your high-protein lifestyle. These little cups are the perfect balance of rich nutty flavor, subtle sweetness, and chocolatey goodness—plus, they’re no-bake and impossibly easy to whip up. Whether you need a snack, a post-workout bite, or a healthier dessert, this recipe is about to become your new favorite kitchen staple.
Ingredients You’ll Need
The ingredient list for High-Protein Yogurt Cookie Dough Cups may be short, but each component truly matters. You’ll find that every item not only enhances flavor and texture but also brings a little something special to the table, whether it’s creaminess, crunch, or that classic cookie dough vibe.
- Plain Greek yogurt: Thick and tangy, it’s the creamy base that delivers the high protein we all love.
- Vanilla protein powder: This boosts the protein content and adds a subtle sweetness and vanilla aroma.
- Almond flour: Gives that authentic cookie dough texture and a hint of nutty flavor.
- Peanut butter (or almond butter): Adds richness, a touch of salt, and helps bind everything together.
- Maple syrup: A natural sweetener that brings a gentle caramel-like note without overpowering the other flavors.
- Vanilla extract: Deepens the cookie dough flavor and makes the whole cup smell irresistible.
- Pinch of sea salt: Elevates all the flavors and balances the sweetness with a savory touch.
- Mini chocolate chips: For those classic cookie dough pockets of melty chocolate in every bite.
- Crushed graham crackers (optional): For a simple, no-bake crust that adds a bit of crunch and nostalgia.
- Melted coconut oil (optional): Binds the graham cracker crust and gives it a subtle tropical note.
How to Make High-Protein Yogurt Cookie Dough Cups
Step 1: Prepare the Graham Cracker Crust (Optional)
If you want a little crunch at the base, mix your crushed graham crackers and melted coconut oil in a small bowl until the mixture resembles wet sand. Line a mini muffin tin or silicone mold, then press about a teaspoon of this mixture into the bottom of each cup. This step isn’t required, but it gives your High-Protein Yogurt Cookie Dough Cups a wonderful texture contrast and a hint of graham cracker flavor.
Step 2: Make the Cookie Dough Filling
In a medium bowl, combine the Greek yogurt, vanilla protein powder, almond flour, peanut butter, maple syrup, vanilla extract, and a pinch of sea salt. Stir everything together until you have a thick, creamy mixture with a dough-like consistency. If it feels a little too thick, a splash of milk can help; if it’s too loose, add a bit more almond flour. The magic here is in getting that classic cookie dough texture without needing to bake a thing!
Step 3: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. Each bite of your High-Protein Yogurt Cookie Dough Cups should have a delightful pop of chocolate, so don’t skimp!
Step 4: Fill the Cups
Spoon the cookie dough mixture into the prepared cups, filling them right up to the top. Smooth the tops with the back of your spoon or a small spatula. It’s okay if they’re a little rustic—these are meant to be fun and fuss-free!
Step 5: Freeze Until Firm
Pop the filled cups in the freezer for 1 to 2 hours, or until they’re firm enough to hold their shape. Once set, you can transfer them to the fridge for a softer, creamier texture, or keep them in the freezer if you love a firmer, ice cream-like bite. Either way, your High-Protein Yogurt Cookie Dough Cups are ready to enjoy!
How to Serve High-Protein Yogurt Cookie Dough Cups
Garnishes
Dress up your High-Protein Yogurt Cookie Dough Cups with a sprinkle of extra mini chocolate chips, a dusting of cocoa powder, or even a drizzle of melted peanut butter. For a pop of color, try adding freeze-dried berries or a pinch of flaky sea salt right before serving.
Side Dishes
These cups are filling on their own, but if you’re serving them as dessert or a snack at a gathering, pair them with a fresh fruit salad or a platter of crisp apple slices. The lightness of fruit perfectly balances the richness of the cups, making for a refreshing combo.
Creative Ways to Present
For parties or meal prep, use colorful silicone molds or mini cupcake liners to make your High-Protein Yogurt Cookie Dough Cups look extra inviting. If you’re feeling fancy, layer the filling with more graham cracker crumbs in small glass jars for a parfait-style treat. Kids especially love grabbing them off a big platter, so don’t be afraid to make a double batch!
Make Ahead and Storage
Storing Leftovers
Once your High-Protein Yogurt Cookie Dough Cups are set, transfer them to an airtight container and keep them in the fridge for up to 5 days. This keeps them soft and ready to eat whenever a craving hits. Just remember, they’re best enjoyed slightly chilled for maximum creaminess!
Freezing
If you love a firmer, almost ice cream-like treat, store your cups in the freezer. Place them in a single layer in an airtight container or zip-top bag. They’ll keep well for up to 2 months. Just let them sit at room temperature for a few minutes before enjoying so they’re not too hard to bite into.
Reheating
No reheating necessary—these are made to be enjoyed cold! If you’ve frozen them, let your High-Protein Yogurt Cookie Dough Cups soften slightly at room temperature for about 5 to 10 minutes before serving. This brings out their creamy texture and makes them even more irresistible.
FAQs
Can I use a different type Snack
Absolutely! While Greek yogurt gives the best creamy texture and highest protein, you can use any thick, unsweetened yogurt you like, including plant-based options for a dairy-free version.
What’s the best protein powder for these cups?
Vanilla protein powder works beautifully, but you can experiment with chocolate, peanut butter, or even unflavored varieties. Just keep in mind that different protein powders may affect the thickness and taste, so adjust the almond flour or yogurt as needed.
Are High-Protein Yogurt Cookie Dough Cups gluten-free?
Yes, as long as you use gluten-free graham crackers for the crust (or skip the crust entirely). All the other ingredients are naturally gluten-free!
How can I make these nut-free?
Swap the almond flour for oat flour, and use a seed butter like sunflower seed butter in place of peanut or almond butter. The flavor will change slightly, but you’ll still get that delicious cookie dough experience.
Can I double or triple the recipe?
Definitely! This recipe scales up easily. Just make sure you have enough mini muffin cups or molds, and be prepared for these to disappear fast—they’re that good!
Final Thoughts
If you’re searching for a snack or dessert that’s as satisfying as it is nourishing, you’ll adore making and sharing these High-Protein Yogurt Cookie Dough Cups. They’re quick, customizable, and guaranteed to be a hit with everyone who tries them. Go ahead and whip up a batch—you might just find yourself making them on repeat!
Print
High-Protein Yogurt Cookie Dough Cups Recipe
- Total Time: 10 minutes plus 1–2 hours chill time
- Yield: 8 cups 1x
- Diet: Non-Vegetarian
Description
These High-Protein Yogurt Cookie Dough Cups are a delicious and healthy no-bake snack combining creamy Greek yogurt with protein powder and peanut butter. With a delightful cookie dough texture and optional chocolate chip and graham cracker crust, they make for an easy-to-make, guilt-free treat perfect for on-the-go or post-workout fuel.
Ingredients
Crust (Optional)
- 1/4 cup crushed graham crackers
- 1 tablespoon melted coconut oil
Cookie Dough Cups
- 1 cup plain Greek yogurt
- 1/2 cup vanilla protein powder
- 2 tablespoons almond flour
- 2 tablespoons peanut butter (or almond butter)
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the crust (optional): In a small bowl, combine crushed graham crackers with melted coconut oil. Press about a teaspoon of this mixture into the bottom of each lined mini muffin cup or silicone mold to create a firm crust base.
- Make the cookie dough mixture: In a medium bowl, stir together the Greek yogurt, vanilla protein powder, almond flour, peanut butter, maple syrup, vanilla extract, and a pinch of sea salt until you achieve a thick, cookie dough-like consistency.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the cookie dough mixture, ensuring even distribution without breaking the chips.
- Fill the cups: Spoon the mixture into the prepared muffin cups over the crust (if using), smoothing the tops evenly with the back of a spoon or spatula.
- Freeze until firm: Place the filled cups in the freezer for 1–2 hours or until they set firmly. Once set, transfer to the fridge for a softer texture or keep frozen for a firmer bite.
Notes
- Customize by using any flavor of protein powder or nut butter you prefer.
- For a dairy-free option, substitute with plant-based yogurt and protein powder.
- If you prefer a softer treat, store cookies in the refrigerator instead of the freezer after they are set.
- You can omit the crust entirely for a simpler version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 4g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 5mg
