Name: Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup natural peanut butter (stirred if separated; use creamy or crunchy as you prefer); 1/4 cup plain Greek yogurt (room temperature); 1/3 cup honey or maple syrup (liquid sweetener of choice); 1 large egg (room temperature); 1 teaspoon vanilla extract; 1 cup oat flour (or finely ground oats; pulse oats in a food processor to make oat flour); 1/2 teaspoon baking soda; 1 pinch salt; 2 tablespoons mini dark chocolate chips or chopped peanuts (optional for topping)

Jump to Recipe

Creamy, tender, and just a little indulgent—these Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers are comfort in cookie form. They bake up with golden edges and irresistibly soft middles, delivering peanut butter richness without the heaviness of traditional butter-laden cookies. Fun fact: Greek yogurt adds moisture and protein while keeping the center delightfully plush—baker’s secret revealed! If you’ve ever wished for an easier, healthier peanut butter cookie that still feels like a treat, this is it.

This recipe is special because it’s simple, quick, and family-friendly—perfect for lunchboxes, after-school snacks, or an easy dessert. If you like easy peanut-butter-forward sweets, you might also enjoy this no-bake peanut butter cookies variation that requires zero oven time. Ready to mix, bake, and share? Let’s get baking!

What is Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers?

What’s in a name? Why call these Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers—aren’t they just cookies? Well, yes and no. They’re called this because they swap some of the usual butter for Greek yogurt, which keeps the centers luxuriously soft while trimming up the recipe. Curious where the “healthy” comes from—peanut butter and oats pack protein and fiber, and using honey or maple syrup instead of refined sugar keeps things cleaner. Who named them? Maybe a snack-happy baker who believes “the way to a man’s heart is through his stomach.” Want to find out why they’re so addictive? Try them and see for yourself.

Why You’ll Love This

These cookies check all the boxes: simple, wholesome, and delicious. First, the standout is the soft, slightly chewy center with a rich peanut butter flavor that melts in your mouth. Second, making them at home saves money compared to store-bought specialty cookies—bulk oats and natural peanut butter go a long way. Third, the toppings—mini dark chocolate chips or chopped peanuts—add texture and a flavor contrast that makes each bite interesting and satisfying.

If you’re curious about other playful peanut butter cookie spins, check out this fun take on indulgent bars like the Snickers peanut butter cookies for inspiration. Go ahead—bake a batch and watch them disappear.

How to Make

Quick Overview

This recipe is easy, fast, and yields soft-centered cookies that are both satisfying and wholesome. Prep is roughly 10 minutes, bake time 8 to 10 minutes, and total time about 20 to 25 minutes. The texture is soft in the middle with lightly golden edges, and the star element is the creamy peanut butter-Greek yogurt base that keeps the interior tender and moist.

Ingredients

1/2 cup natural peanut butter (stirred if separated; use creamy or crunchy as you prefer)
1/4 cup plain Greek yogurt (room temperature)
1/3 cup honey or maple syrup (liquid sweetener of choice)
1 egg (large, room temperature)
1 teaspoon vanilla extract
1 cup oat flour (or finely ground oats; pulse oats in a food processor to make oat flour)
1/2 teaspoon baking soda
Pinch of salt
Optional: mini dark chocolate chips or chopped peanuts for topping (about 2 tablespoons)

Directions

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium bowl, mix together 1/2 cup natural peanut butter, 1/4 cup plain Greek yogurt, 1/3 cup honey or maple syrup, 1 egg, and 1 teaspoon vanilla extract until smooth and well combined.
Add 1 cup oat flour, 1/2 teaspoon baking soda, and a pinch of salt to the wet mixture. Stir until a soft dough forms. The dough should be slightly sticky but scoopable—if it’s too wet, add a tablespoon more oat flour.
Scoop dough into tablespoon-sized balls using a spoon or cookie scoop. Place them on the prepared baking sheet about 2 inches apart.
Gently flatten each ball with the back of a spoon or your palm so they are slightly flattened for even baking.
If using toppings, press a few mini dark chocolate chips or chopped peanuts onto the top of each cookie now.
Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still look soft—this preserves the gooey texture.
Let cookies cool on the tray for about 5 minutes before transferring to a wire rack to finish cooling. This helps them set without overbaking.

Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers

What to Serve With

Serve these cookies with a cold glass of milk or a warm mug of coffee for classic pairing. For a more balanced snack plate, pair with fresh fruit like apple slices or banana and a small handful of almonds. For brunch or dessert boards, include yogurt parfaits, sliced cheeses, or a fruit compote to complement the peanut butter richness.

Top Tips for Perfecting

Use room-temperature ingredients: letting the egg and yogurt warm slightly helps the batter combine smoothly.
Make oat flour from rolled oats for the best texture: pulse in a food processor until fine.
Don’t overbake: remove when edges are set but centers still soft—cookies firm up as they cool.
Adjust sweetness: swap honey for maple syrup or reduce by a tablespoon if you prefer less sweet.
Toppings: press chips or nuts on before baking so they stay in place and toast a bit.
If dough is too sticky, chill for 10 minutes to make scooping easier.
For nut-free option: substitute sunflower seed butter for peanut butter and watch for a different but tasty flavor.

Storing and Reheating Tips

Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 7 days.
Freezing: Arrange baked cookies in a single layer on a tray and flash-freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Reheating: Gently warm a cookie in the microwave for 8 to 10 seconds to restore softness, or bake frozen cookies at 325°F for 5 to 7 minutes until warmed through.

FAQs

Can I use a sugar substitute instead of honey or maple syrup?
Yes. Liquid sweeteners like sugar-free maple syrup work best. If using granular sugar replacements, adjust moisture by adding a little extra yogurt.

Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free oats to make oat flour. Ensure all other ingredients are gluten-free certified.

Can I make these vegan?
You can replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, chilled) and use a vegan yogurt to make them vegan-friendly. Texture may vary slightly.

Why are my cookies crumbly?
Crumbly cookies usually need more moisture or binder. Add a teaspoon more yogurt or a splash of milk and mix gently. Also ensure oats are finely ground.

Can I double the recipe and bake at once?
Absolutely. Double the batch and bake on multiple sheets; rotate trays halfway through baking for even results.

Conclusion

These Healthy Peanut Butter Greek Yogurt Cookies with Soft Centers are a quick, comforting treat that balances wholesome ingredients with irresistible texture—soft centers, lightly crisp edges, and a pure peanut butter flavor. They’re simple to make, budget-friendly, and perfect for sharing with family or bringing to gatherings. For variations that add chocolate or a slightly different texture, check out Peanut Butter Chocolate Chip Yogurt Cookies – The Healthy … and this alternative take at Healthy Peanut Butter Greek Yogurt Chocolate Chip … – Cooked. Try the recipe today, and don’t forget to share the batch—cookies are better when eaten together.