If you’ve ever craved cookie dough straight from the bowl (who hasn’t?), but wanted something a little more nourishing and satisfying, get ready to fall in love with these High-Protein Yogurt Cookie Dough Cups. Imagine all the decadence of classic cookie dough, a creamy vanilla tang from Greek yogurt, irresistible chocolatey swirls, and a pop of protein — but with a no-bake, guilt-free twist! These cups are your answer to post-workout fuel, speedy snacks, or wholesome treats to tackle any sweet tooth moment. Trust me, you’ll want to keep these at the ready in your fridge or freezer.
Ingredients You’ll Need
The beauty of High-Protein Yogurt Cookie Dough Cups lies in their streamlined ingredient list. Each component brings something special, from creamy richness to nutty flavor and that signature cookie dough chew. Here’s what you need and why every ingredient matters:
- Greek yogurt: The creamy foundation! Always opt for plain 2% or whole milk for the best richness and classic tang while amping up the protein.
- Vanilla protein powder: Delivers a satisfying protein boost and that signature vanilla bakery aroma.
- Almond butter: Adds a deliciously nutty flavor while making the cups extra creamy and decadent.
- Maple syrup: Natural sweetness that hugs every bite without overpowering.
- Vanilla extract: Rounds out the dessert flavors for a homestyle cookie dough finish.
- Mini chocolate chips: Essential for that irresistible, melty chocolate experience in every mouthful.
- Almond flour: Gives authentic, grain-free cookie dough texture and subtle, toasty flavor.
- Salt: Just a pinch deepens all the flavors and makes everything pop.
- Dark chocolate chips (for topping): These create a luscious chocolate shell when melted and drizzled on top.
- Coconut oil: Helps melt the chocolate chips smoothly and adds shine for picture-perfect cups.
How to Make High-Protein Yogurt Cookie Dough Cups
Step 1: Make Your Cookie Dough Base
In a medium mixing bowl, blend together the Greek yogurt, vanilla protein powder, almond butter, maple syrup, and vanilla extract. Stir until you have a mixture that is super smooth and creamy — almost like a thick cake batter. This is the backbone of your High-Protein Yogurt Cookie Dough Cups, setting up that soft, swoon-worthy texture!
Step 2: Add Texture and Chocolate Bliss
Time for the cookie dough magic! Fold in your almond flour and a pinch of salt. This thickens up the mixture, giving it that true cookie dough chew without any baking required. Finally, stir in your mini chocolate chips so there’s crunchy chocolate in every bite.
Step 3: Shape the Cups
Line a mini muffin tray with paper or silicone liners. Using a tablespoon or small cookie scoop, divide your dough evenly among twelve cups. Pat the tops down gently to smooth — this helps give the High-Protein Yogurt Cookie Dough Cups their signature look and ensures even topping.
Step 4: Add the Chocolate Shell
In a microwave-safe bowl, combine your dark chocolate chips and coconut oil. Microwave in short 20-second bursts, stirring well after each, just until everything is melted and shiny. Drizzle or spoon a bit over each cup — the chocolate will create a snappy, luscious shell that’s so fun to crack into!
Step 5: Chill until Set
Slide your tray into the freezer for 1 to 2 hours until the cups are completely firm. Once set, you can store your High-Protein Yogurt Cookie Dough Cups in the fridge or freezer for the ultimate treat that’s always ready when you are.
How to Serve High-Protein Yogurt Cookie Dough Cups
Garnishes
To give your High-Protein Yogurt Cookie Dough Cups extra flair, sprinkle sea salt flakes, chopped nuts, or a few extra mini chips on top of the melted chocolate right before chilling. Dried raspberry bits or coconut shreds can add a pop of color and flavor!
Side Dishes
Pair these cups with mixed berry fruit salad, crunchy apple slices, or even alongside a creamy iced coffee or matcha latte. The combination of fresh fruit and creamy cookie dough is perfectly balanced for a snack, breakfast treat, or healthy dessert.
Creative Ways to Present
Stack your High-Protein Yogurt Cookie Dough Cups on a pretty platter for parties, pop them into decorative paper cups for gifting, or serve them in mini mason jars with a dollop of yogurt and extra chocolate sauce. Their bite-sized charm makes them ideal for gatherings, lunchbox surprises, or an after-dinner treat.
Make Ahead and Storage
Storing Leftovers
Once chilled and set, transfer your High-Protein Yogurt Cookie Dough Cups to an airtight container. Keep them refrigerated if you love a soft, creamy texture, or freeze them if you prefer a firmer bite. They’ll stay fresh and delicious in the fridge for up to 5 days.
Freezing
These cookie dough cups freeze beautifully! Stack between parchment layers in a freezer-safe container and keep them for up to 2 months. For the best texture, let them sit at room temperature for about 5 minutes before enjoying straight from the freezer.
Reheating
No reheating necessary, but if you’ve frozen your cups and like them extra soft, just let them thaw in the fridge for an hour or at room temperature for 10-15 minutes. The chocolate shell stays firm, while the inside becomes perfectly creamy again.
FAQs
Can I use a different nut butter?
Absolutely! These High-Protein Yogurt Cookie Dough Cups are super versatile. Swap almond butter with creamy peanut butter or cashew butter for your favorite flavor and same irresistible creaminess.
Is there a vegan version of this recipe?
Yes, simply substitute Greek yogurt with a plant-based yogurt, make sure your protein powder and chocolate chips are dairy-free, and you’ve got delicious vegan High-Protein Yogurt Cookie Dough Cups.
Which protein powder works best?
Look for a vanilla-flavored protein powder you love — whey, pea, or a blend all work. The key is to use one that mixes well with yogurt and doesn’t taste chalky to keep your cookie dough cups smooth and tasty.
Can I make these without a muffin tin?
Definitely! Scoop the mixture onto a parchment-lined tray into little “pucks” and spoon the chocolate topping over each. You’ll get adorable, rustic cups even without special tools.
How do I make them less sweet?
Feel free to dial back the maple syrup or use unsweetened protein powder/chocolate chips if you’re after a less-sweet treat. Add an extra spoonful of yogurt or a splash of almond milk to adjust the texture, if needed.
Final Thoughts
Once you try these High-Protein Yogurt Cookie Dough Cups, you’ll find yourself reaching for a batch again and again. With their creamy texture, chocolate crunch, and better-for-you ingredient list, they’re guaranteed to brighten your snack game and satisfy every craving — all without turning on the oven. Give them a whirl, and watch them disappear!
Print
High-Protein Yogurt Cookie Dough Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus 1-2 hours chill time
- Yield: 12 mini cups
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these high-protein yogurt cookie dough cups for a guilt-free treat that satisfies your sweet cravings while providing a boost of protein.
Ingredients
Yogurt Mixture:
- 1 cup plain Greek yogurt (2% or whole milk)
- 1/4 cup vanilla protein powder
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Cookie Dough Base:
- 1/2 cup almond flour
- 1/8 teaspoon salt
Topping:
- 1/4 cup dark chocolate chips
- 1 teaspoon coconut oil (for melting chocolate)
Instructions
- Prepare Yogurt Mixture: In a mixing bowl, combine Greek yogurt, protein powder, almond butter, maple syrup, and vanilla extract. Mix until smooth.
- Create Dough Base: Add almond flour and salt to the mixture, stirring until a dough forms. Fold in mini chocolate chips.
- Fill Cups: Line a mini muffin tin with liners and divide the mixture into 12 cups. Smooth the tops.
- Add Topping: Melt dark chocolate chips and coconut oil together. Drizzle over each cup.
- Chill: Freeze for 1-2 hours until firm. Store in the fridge or freezer.
Notes
- You can swap almond butter for peanut or cashew butter.
- For a vegan option, use dairy-free yogurt and chocolate chips.
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 2mg
