Peanut Butter Greek Yogurt Cookies

If you are seeking a cookie that tastes like an indulgence but leaves you with zero guilt afterward this Peanut Butter Greek Yogurt Cookie recipe is the answer It is my go to treat when I want something sweet that still offers protein and wholesome ingredients The gooey chocolate center ensures every bite is extra special and always a hit with both adults and kids

My family requested these again after the very first batch and now we bake them for weekend movie nights Sometimes I make a double batch just to be sure they last longer than a day

Ingredients

• Natural peanut butter: gives a deep nutty flavor and creamy base Choose one without added sugars or oils for best taste
• Greek yogurt: adds moisture and tenderness plus extra protein Full fat plain Greek yogurt is ideal for richness
• Honey or maple syrup: brings a natural sweetness without processed sugar Honey adds a light floral note while maple syrup deepens the cookie flavor
• Vanilla extract: boosts the overall cookie aroma and makes the chocolate pop
• Oat flour: provides a soft chewy texture and keeps it gluten free Homemade oat flour works well just grind your rolled oats until fine
• Baking soda: ensures the cookies are light and puff slightly
• Salt: sharpens the sweet and nutty flavors for perfect balance
• Dark chocolate squares or chips: are tucked into the center for a melty core Choose high quality dark chocolate for maximum richness and goo

Step-by-Step Instructions

Prep Your Baking Tools:

Set your oven to 350 degrees Fahrenheit Line a baking sheet with parchment paper for easy release and cleaning

Mix the Wet Ingredients:

Add natural peanut butter Greek yogurt honey or maple syrup and vanilla extract to a medium bowl Use a spoon or spatula to stir until the mixture is smooth and evenly combined If your peanut butter was cold let it come to room temperature for easier mixing

Add the Dry Ingredients:

Pour oat flour baking soda and salt into the wet mixture Stir until you have a thick dough The dough should hold together and be easy to scoop but still soft

Form the Cookies:

Scoop dough into balls using about one tablespoon per cookie Flatten each slightly with your palm Press your thumb into the center to create a shallow well

Fill with Chocolate:

Tuck a square of dark chocolate or a spoonful of chips into each well Gently shape the dough around the chocolate so it hides inside For an extra chocolatey look you can add a few chips to the tops or drizzle melted chocolate after baking

Bake and Cool:

Place cookies on the prepared tray Bake for about nine to eleven minutes until edges are just turning golden and centers still look soft Cool on the tray for five minutes to let the centers set before moving to a rack to finish cooling The centers will stay gooey if you avoid overbaking

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My favorite trick is using deeply dark chocolate for the centers It melts into the most outrageous puddle I remember the first time my niece bit into one and she grinned with chocolate all over her face These cookies now signal a joyful family gathering in our house

Storage Tips

Store cookies in an airtight container at room temperature for up to three days They keep nicely in the fridge for up to a week or freeze any leftovers stacked between parchment for up to two months Just thaw at room temp or pop a cookie in the microwave for a warm melty center

Ingredient Substitutions

Swap in almond butter if you want to change the nutty profile Dairy free yogurt works well for a fully plant based treat Any liquid sweetener like agave can be used if you do not have honey or maple syrup Oat flour is classic but you can try almond flour for a different texture

Serving Suggestions

Serve these cookies warm for the ultimate chocolate core effect Test out pairing with a glass of icy cold milk or crumble over Greek yogurt for breakfast For parties arrange them on a platter with strawberries and extra chocolate chips

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A Bit of Cookie History

Peanut butter cookies are a true American classic but this version nods to modern eating habits by using Greek yogurt for tenderness and oat flour for gentle gluten free goodness Stuffing chocolate inside creates the kind of surprise center that always seems to wow people It feels like the best mashup of old fashioned and new

Recipe FAQs

→ What type of peanut butter works best?

Use natural, creamy peanut butter made with just peanuts and salt for bold flavor and ideal texture.

→ Can I make these cookies gluten-free?

Yes, using oat flour ensures a gluten-free result, provided your oats are certified gluten-free.

→ How do I achieve gooey chocolate centers?

Place a square of high-quality dark chocolate in the middle of each dough ball and bake until just set.

→ Is it possible to substitute Greek yogurt?

Full-fat Greek yogurt gives the best texture and richness but plain skyr can be used as an alternative.

→ How should these cookies be stored?

Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I use maple syrup instead of honey?

Absolutely! Either natural sweetener works well; maple syrup brings a subtle warm flavor while honey adds floral notes.