Epic Protein Cookie Dough Cups — High Protein Cookie Dough Greek Yogurt Recipe

High Protein Cookie Dough Greek Yogurt — an easy, protein-packed treat that tastes like dessert but behaves like fuel.

If you love cookie dough and you love staying fueled, you’re gonna be obsessed with these Protein Cookie Dough Cups. They’re creamy, scoopable, full of chocolatey bites, and loaded with protein thanks to Greek yogurt and protein powder. No baking, minimal fuss, and seriously satisfying — what’s not to love?

Why you’ll fall for these cups

These little cups hit a sweet spot: indulgent flavor with smart macros. They’re a High Protein Easy Dessert that doubles as a post-workout snack or an afternoon pick-me-up. Make a batch on Sunday and you’ve got portable, freezer-friendly treats for the whole week.

Key benefits:

• High protein from Greek yogurt + protein powder.
• No-bake & quick — Easy Protein Cookie Dough vibes.
• Freezer-friendly meal prep — perfect for busy folks.
• Customizable: nutty, chocolatey, or fruit-forward.

The story behind the recipe

This idea started from a gym snack: Greek yogurt + nut butter + protein powder. One day I thought, “What if it tasted like cookie dough?” I added oats, mini chips, and a little sweetness — bam. These Protein Cookie Dough Cups were born. They bridge the gap between dessert and smart snacking, and they always disappear fast at my house.

Ingredients — what you need and why

Here’s the ingredient list, with quick notes so you know what each part does.

• Greek yogurt (plain, 0%–2%) — base, tang, and protein. Full-fat gives creamier texture.
• Nut butter (peanut or almond) — adds richness, healthy fats, and helps bind. For High Protein Peanut Butter Cups, peanut butter is the move.
• Protein powder (vanilla or unflavored) — the protein MVP — makes these Desserts With Protein Powder. Use whey, casein, or plant-based.
• Rolled oats or almond flour — texture and structure. Oats give cookie-dough chew; almond flour keeps it lower-carb.
• Sweetener (maple syrup, honey, or a low-cal option) — to taste. Start small; you can always add more.
• Vanilla extract — flavor booster.
• Mini chocolate chips — classic cookie-dough pockets of joy. Use sugar-free chips for lower sugar.
• Pinch of salt — balances the sweetness and elevates flavors.

Optional add-ins: chopped nuts, shredded coconut, cocoa powder (for a chocolate cookie dough twist), dried fruit, or a spoonful of instant espresso for grown-up depth.

Step-by-step: How to make Protein Cookie Dough Cups

This is where the magic happens. Follow these steps and get ready to chill.

1. Prep — Line a standard muffin tin with liners, or use a silicone mold for easy release.
2. Mix wet base — In a large bowl, beat together 1 cup Greek yogurt, 1/3–1/2 cup nut butter, 2–3 tbsp maple syrup (to taste), and 1 tsp vanilla until smooth. Tip: room-temperature yogurt and nut butter mix easier.
3. Add protein & dry — Stir in 1/2–3/4 cup protein powder and 1/3–1/2 cup rolled oats or 1/2 cup almond flour until the mixture thickens into a scoopable dough.
4. Fold-ins — Gently fold in 1/4 cup mini chocolate chips and a pinch of salt. Save a few chips for topping.
5. Spoon into cups — Divide the mixture evenly into the muffin liners (makes 6–8 cups depending on size). Smooth the tops and pop a few extra chips on each cup.
6. Freeze — Freeze for 1–2 hours until firm. Transfer to an airtight container or keep in the muffin tin covered.
7. Serve — Remove from freezer 3–5 minutes before eating so the texture softens a touch.

Pro tip: If your mixture is too wet, add more protein powder or oats. Too dry? Stir in a teaspoon of milk or a splash of yogurt.

Make it your way — Variations & swaps

These cups are ridiculously adaptable. Try these twists:

• Dairy-free / vegan: Use plant-based yogurt (coconut or almond) + vegan protein powder. Swap honey for maple syrup.
• Nut-free: Use sunflower seed butter or tahini for nut-free High Protein Yogurt Snack options.
• Lower-calorie: Use low-fat Greek yogurt and a lower-calorie protein powder for lighter High Protein Low Calorie Desserts.
• Chocolate lovers: Add 1–2 tbsp cocoa powder to the batter — chocolate cookie dough, yes please.
• Peanut butter lovers: Make High Protein Peanut Butter Cups by increasing peanut butter and stirring in crushed peanuts for texture.
• Cookie-dough deluxe: Add a swirl of melted dark chocolate on top once cups are frozen. Let it set and enjoy a snappy shell.

Pro tips for perfect results

• Keep it cold: These cups hold texture best when chilled; they’ll get mushy if left at room temp too long.
• Texture balance: Oats add chew; almond flour gives a silkier bite. Mix and match until you get your preferred mouthfeel.
• Sweetness control: Start with less sweetener — your protein powder might already be sweetened.
• Batch sizes: Double the recipe easily and use silicone molds for perfectly portioned snacks.
• Kid-friendly: Press a gummy or mini M&M on top for a fun surprise.

Best ways to serve these cups

• Straight from the freezer for a refreshing, cookie-dough-like bite.
• Slightly thawed (3–5 minutes) for a softer, creamier texture.
• Paired with coffee or tea — awesome as an after-dinner treat.
• As a portable snack in a lunchbox — keep them frozen in an insulated bag.

Storage & meal-prep tips

• Fridge: If you plan to eat within 24 hours, store in an airtight container in the fridge (texture will soften).
• Freezer: For best life and texture, store in the freezer up to 2 weeks in an airtight container. Layer parchment between rows to prevent sticking.
• To serve: Pull a few cups out, let them sit 3–5 minutes, then enjoy. If you try to slice them frozen, they’ll be rock solid!

Nutrition notes & swaps

• These are protein-forward but can still be calorie-dense depending on nut butter amounts. Use portion control if you’re tracking calories.
• For High Protein Low Calorie Desserts, use low-fat Greek yogurt, less nut butter, and an unflavored whey isolate to maximize protein per calorie.
• Want more fiber? Use oats and add a tablespoon of chia seeds to each batch.

Troubleshooting

• Too runny: Add extra protein powder or almond flour. Chill the mixture for 10 minutes to firm up, then spoon.
• Too chalky: Your protein powder may be the culprit — switch brands or add a bit more yogurt or nut butter to balance.
• Not sweet enough: Add a touch more maple syrup, honey, or a zero-calorie sweetener like stevia/monk fruit.
• Sticks to liners: Use silicone molds or lightly grease liners with coconut oil.

FAQ — quick answers

Flavor combos to try

• Classic: Vanilla protein + peanut butter + mini chips.
• Brownie: Chocolate protein + cocoa + chocolate chips.
• PB & J: Peanut butter base + swirl of no-sugar jam in the center.
• Coconut almond: Almond butter + shredded coconut + chopped almonds.
• Espresso cookie: Add 1 tsp instant espresso for a mocha kick.

Why this recipe works

This recipe balances creaminess, protein, and cookie-dough nostalgia. Greek yogurt gives body and protein; nut butter provides fat and flavor; protein powder amplifies the macro profile; oats or almond flour nail the texture. The result is a treat that hits dessert cravings while still serving a functional purpose — fueling you.

Allergy & dietary notes

• Gluten-free: Use certified gluten-free oats or almond flour.
• Vegan: Choose plant-based yogurt and protein powder.
• Nut-free: Use seed butter (sunflower) to keep it nut-free.

Final thoughts — why these are a keeper

If you want a snack that feels indulgent but actually supports your goals, these Protein Cookie Dough Cups are a winner. They satisfy cravings, deliver protein, and are embarrassingly easy to make. Whether you’re into High Protein Yogurt Snack fixes after the gym or need a freezer-ready dessert that won’t derail your week, these cups check every box.

Make a batch, play with flavors, and watch them vanish. Want to make them extra special? Toast some nuts, drizzle a little dark chocolate, and call it a treat. You deserve it.

Follow me on Pinterest for daily new recipes.

Print