If you’re on the hunt for a sweet treat that’s nourishing, simple, and a little bit playful, you’re in for a real delight. These High-Protein Yogurt Cookie Dough Cups combine creamy Greek yogurt, a boost of protein powder, and a swirl of nut butter, so you get the indulgence of cookie dough wrapped up in the convenience (and nutrition!) of a no-bake snack cup. Every bite is flecked with mini chocolate chips, making it the perfect guilt-free way to satisfy that dessert craving while easily sneaking in some extra protein. Whether you keep them stocked in your freezer for after-workout refuels or as a wholesome midday treat, High-Protein Yogurt Cookie Dough Cups are about to become your new favorite snack hack.

High-Protein Yogurt Cookie Dough Cups Recipe - Recipe Image

Ingredients You’ll Need

These High-Protein Yogurt Cookie Dough Cups require only a handful of pantry staples, but each ingredient plays a starring role. The combination of creamy yogurt, nutty butter, and sweet chocolate chips guarantees irresistible flavor and just the right texture. Here’s why you’ll love every component!

Greek Yogurt: Opt for 2% or whole milk varieties for the creamiest texture and a delicious tang that mimics traditional cookie dough.
Vanilla Protein Powder: This not only amps up the protein but adds sweetness and helps bind the cups for a classic dough-like bite.
Almond Butter or Peanut Butter: Nutty richness and a hint of healthy fat bring depth and a satisfying mouthfeel to every cup.
Maple Syrup or Honey: A touch of natural sweetness balances the tang from the yogurt; use whichever you prefer or have on hand.
Pure Vanilla Extract: Enhances that warm, cookie-dough flavor profile and makes the other ingredients really shine.
Mini Chocolate Chips: The chocolatey goodness here is non-negotiable; mini chips give the perfect distribution in each bite.
Pinch of Salt: Never skip the salt! It sharpens flavors, bringing everything together just like in classic cookie dough.

How to Make High-Protein Yogurt Cookie Dough Cups

Step 1: Combine the Wet Ingredients

Start by grabbing a medium mixing bowl. Add your Greek yogurt, almond butter (or peanut butter), maple syrup (or honey), and pure vanilla extract all together. Stir well with a spatula or spoon until everything is smooth, creamy, and thoroughly combined. This is the base for your High-Protein Yogurt Cookie Dough Cups, so ensure it’s blended evenly—no streaks of nut butter left behind!

Step 2: Add Protein and Salt

Now, sprinkle in the vanilla protein powder and a small pinch of salt. Fold it gently into your yogurt mixture until you can no longer see any powder. The protein will absorb some liquid and help firm up your dough. Don’t overmix—just stir until everything is just incorporated for the best texture.

Step 3: Fold in the Mini Chocolate Chips

The fun part! Pour in the mini chocolate chips and fold them in carefully, distributing them as evenly as possible. Every spoonful should have a generous smattering of chocolate throughout, giving that classic cookie dough sparkle and avoiding chocolate chip “hot spots.”

Step 4: Assemble in Muffin Tin

Line a six-cup muffin tin with silicone or paper liners to make removal a breeze. Spoon the cookie dough mixture evenly into each cup, using a spoon or cookie scoop for tidy portions. If you want to up the chocolate ante, now’s the time to sprinkle a few extra mini chips right over the top.

Step 5: Freeze Until Firm

Pop the tin into your freezer and let your High-Protein Yogurt Cookie Dough Cups chill for 1 to 2 hours, or until they feel firm when pressed. This sets the cookie dough and gives the cups their signature creamy-meets-fudgy bite. Once solid, remove each cup from its liner—you can enjoy them right from the freezer or let them thaw for a minute or two if you prefer a softer texture.

How to Serve High-Protein Yogurt Cookie Dough Cups

Garnishes

Add an extra flourish to your High-Protein Yogurt Cookie Dough Cups by topping them with a drizzle of melted chocolate, a tiny sprinkle of flaky sea salt, or a scattering of chopped nuts for crunch. Even a few cacao nibs or toasted coconut can take things in a fun direction without overpowering the classic cookie dough flavor.

Side Dishes

Pair your cookie dough cups with a bowl of fresh berries or sliced seasonal fruit to lighten things up and add a burst of juicy, tart flavor. For a heartier snack, enjoy alongside a warm mug of tea or coffee or plate them up with a handful of roasted almonds to boost the protein factor even more.

Creative Ways to Present

Try stacking the cups on a tiered dessert tray for a playful spin at brunch, or arrange them in a pretty box lined with parchment to gift to a fellow fitness-lover or a friend with a sweet tooth. For special occasions, use muffin liners in fun patterns or colors to match your mood or the season—your High-Protein Yogurt Cookie Dough Cups will be the star of any snack table!

Make Ahead and Storage

Storing Leftovers

These cups are made for batch prepping! Store any leftovers in an airtight container in the freezer, separated with pieces of parchment or wax paper to prevent sticking. They’ll stay irresistibly fresh for days, always ready whenever the craving strikes.

Freezing

High-Protein Yogurt Cookie Dough Cups truly shine when frozen; in fact, they keep perfectly for up to 2 months in the freezer. This makes them a meal-prepper’s dream, letting you whip up a big batch for weeks’ worth of grab-and-go treats. Just remember to keep them tightly wrapped or in a sealed freezer-safe bag to lock in maximum flavor.

Reheating

No need for a microwave! When you’re ready to enjoy a cup, remove it from the freezer and let it thaw at room temperature for a minute or two. This softens the texture slightly so you get that ultra-creamy, cookie dough consistency. If you like them icy cold and firm, you can skip the thaw and dig in straight away.

FAQs

Can I use non-dairy yogurt or protein powder?

Absolutely! Swap in your favorite thick, non-dairy yogurt—like coconut or cashew—and use a plant-based protein powder so your High-Protein Yogurt Cookie Dough Cups are totally dairy-free and vegan-friendly. Just make sure the yogurt isn’t too runny for best results.

What if I don’t have a muffin tin?

No worries! Scoop the dough into small silicone cups, cupcake papers, or even shape the mixture into balls and freeze on a parchment-lined baking sheet. The form is totally flexible—the deliciousness is all the same.

Can I make these nut-free?

Yes! Choose sunflower seed butter in place of almond or peanut butter and check your chocolate chips for allergens. They’ll still taste amazing with a slightly earthier, seed-butter note—perfect for lunchboxes or sharing with friends with allergies.

How do I know when they’re ready in the freezer?

Check after 1 hour by gently pressing the top: they should feel firm but yield just a touch. Don’t worry if you leave them in longer—High-Protein Yogurt Cookie Dough Cups are forgiving and won’t lose quality with extra chill time.

Can I double or triple the recipe for a party?

Of course! This recipe scales up beautifully. If your freezer space allows, make a double or triple batch and store in several covered containers. These treats are always a big hit at potlucks and gatherings—no one can resist the healthy cookie dough magic.

Final Thoughts

There’s something so genuinely comforting and fun about making (and eating!) High-Protein Yogurt Cookie Dough Cups, and they hit that sweet spot between treat and snack perfectly. Give this recipe a try the next time you’re craving a cold, creamy bite that’s secretly healthy—your taste buds (and your energy levels) will thank you!

High-Protein Yogurt Cookie Dough Cups Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 10 minutes plus freezing time
Yield: 6 cups 1x
Diet: Vegetarian

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Description

Indulge in these High-Protein Yogurt Cookie Dough Cups for a guilt-free treat that satisfies your sweet cravings while keeping you fueled. These no-bake cups are easy to make and perfect for a quick snack or dessert.

Ingredients

Scale

For the Yogurt Cookie Dough Cups:

1 cup plain Greek yogurt (2% or whole milk)
1/2 cup vanilla protein powder
2 tablespoons almond butter or peanut butter
1 tablespoon maple syrup or honey
1/2 teaspoon pure vanilla extract
1/4 cup mini chocolate chips (plus extra for topping)
pinch of salt

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Instructions

Mix the Ingredients: In a medium bowl, combine Greek yogurt, protein powder, almond butter, maple syrup, vanilla extract, and salt until smooth.
Add Chocolate Chips: Fold in mini chocolate chips.
Fill Muffin Cups: Line a muffin tin with liners and spoon the mixture evenly into 6 cups.
Freeze: Sprinkle extra chocolate chips on top, if desired. Freeze for 1–2 hours until firm.
Serve: Remove from liners before serving. Enjoy chilled straight from the freezer or slightly thawed for a softer texture.

Notes

You can swap almond butter for cashew or sunflower seed butter to change the flavor.
Try using chocolate protein powder for a double-chocolate variation.
These cups can be stored in the freezer for up to 2 months.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack, Dessert
Method: No-Bake
Cuisine: American