Peanut Butter Greek Yogurt Cookies (Print-Friendly Version)
Soft peanut butter cookies filled with gooey chocolate centers and boosted with Greek yogurt for extra protein.
# Ingredients:
→ Core Ingredients
01 -
½ cup natural peanut butter
02 -
⅓ cup plain, full-fat Greek yogurt
03 -
¼ cup honey or maple syrup
04 -
1 tsp vanilla extract
05 -
1 cup oat flour
06 -
½ tsp baking soda
07 -
Pinch of salt
→ Gooey Chocolate Center
08 -
High-quality dark chocolate squares or chips
# Steps:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
02 -
In a medium mixing bowl, combine ½ cup natural peanut butter, ⅓ cup Greek yogurt, ¼ cup honey or maple syrup, and 1 tsp vanilla extract. Stir until smooth and creamy.
03 -
To the same bowl, add 1 cup oat flour, ½ tsp baking soda, and a pinch of salt. Mix until a soft dough forms. The dough should be thick but scoopable.
04 -
Scoop out tablespoon-sized portions and roll into balls. Flatten slightly, creating a small well in the center with your thumb. Add a dark chocolate square or chips into the well and gently mold the dough around the chocolate to cover it completely.
05 -
Place the cookies on the prepared baking sheet and bake at 350°F (175°C) for 9–11 minutes, or until the edges are lightly golden but the centers remain soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Do not overbake the cookies to ensure the chocolate centers remain gooey.
02 -
Use room-temperature peanut butter for smoother mixing.