Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops Recipe

Few desserts strike the balance between indulgence and wholesomeness quite like Peanut Butter Greek Yogurt Cookie Pie Bars. These bars feature the nutty richness of peanut butter, the tangy creaminess of Greek yogurt, and the sweetness of a cookie pie base—all finished with irresistible crackled tops. They look bakery-worthy but are surprisingly easy to make at home.

Perfect for potlucks, after-dinner treats, or even a snack with coffee, these cookie pie bars check every box: chewy, slightly gooey in the center, golden on the edges, and crowned with a crackled surface that invites you to dig in. The Greek yogurt adds moisture while balancing richness, making these bars soft yet sturdy enough to slice cleanly.

Ingredients

This recipe makes 16 bars.

Dry Ingredients

• 1 ½ cups (190 g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, melted and slightly cooled

• ½ cup (100 g) light brown sugar, packed

• ½ cup (100 g) granulated sugar

• ½ cup (130 g) creamy peanut butter

• ½ cup (120 g) plain Greek yogurt (full-fat recommended)

• 2 large eggs, at room temperature

• 2 tsp pure vanilla extract

Optional Mix-ins and Toppings

• ½ cup (90 g) chocolate chips or chunks

• ¼ cup (30 g) chopped peanuts (for crunch)

• Pinch of flaky sea salt for garnish

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Instructions

Step 1: Prepare the Baking Pan

1. Preheat oven to 350°F (175°C).

2. Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

2. Set aside.

Step 3: Combine the Wet Ingredients

1. In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy.

2. Add peanut butter and whisk until fully incorporated.

3. Stir in Greek yogurt, then add eggs one at a time. Whisk well after each addition.

4. Mix in vanilla extract.

Step 4: Create the Batter

1. Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop once no streaks of flour remain.

2. If using chocolate chips or peanuts, fold them in now. The batter will be thick.

Step 5: Bake

1. Spread batter evenly into the prepared pan, smoothing the top with a spatula.

2. Bake for 28–32 minutes, until the edges are golden brown and the center is set but slightly soft. The surface should develop natural cracks, giving that signature cookie pie look.

3. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Step 6: Cool and Slice

1. Allow the bars to cool completely in the pan on a wire rack.

2. Use the parchment overhang to lift the bars out.

3. Slice into 16 squares or rectangles with a sharp knife.

Conservation and Storage

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for 5–6 days. Chill for a firmer texture.

• Freezer: Freeze tightly wrapped bars for up to 2 months. Thaw at room temperature before serving.

To maintain the crackled top, avoid covering the bars while still warm, as condensation can soften the surface.

Variations

1. Chocolate Swirl: Swirl in 2 tbsp melted chocolate before baking for a marbled effect.

2. Nut Butter Options: Substitute peanut butter with almond butter or cashew butter for a different flavor profile.

3. Fruity Touch: Add ¼ cup of chopped dried cranberries, cherries, or raisins to the batter.

4. Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

5. Extra Indulgence: Frost cooled bars with a thin layer of peanut butter glaze or drizzle with melted chocolate.

Serving Suggestions

• With Coffee or Tea: These bars pair perfectly with a hot drink for an afternoon snack.

• As Dessert: Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• On-the-Go Snack: Wrap individual squares in parchment for quick, portable treats.

• Gift Idea: Place bars in a decorative tin lined with wax paper for a homemade gift.

Conclusion

The Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops bring together the best of cookies, pie, and brownies in one dessert. With their chewy texture, nutty flavor, and irresistible appearance, they’re guaranteed to impress.

These bars are versatile, allowing you to adjust sweetness, play with add-ins, or switch nut butters to suit your taste. They store well, making them ideal for planning ahead, and they serve equally well as a casual snack or a festive treat.

By following these simple steps and tips, you can create a dessert that looks professional yet requires only basic ingredients and techniques. Once you try them, these cookie pie bars will likely become a staple in your baking repertoire.

Peanut Butter Greek Yogurt Cookie Pie Bars with Crackled Tops

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• Author: Eleanor
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Diet: Vegetarian

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Description

Chewy, nutty, and slightly tangy, these Peanut Butter Greek Yogurt Cookie Pie Bars are topped with a signature crackled surface. They’re easy to bake, rich in flavor, and perfect for dessert, snacks, or sharing at gatherings.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 ½ cups (190 g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet Ingredients:

• ½ cup (113 g) unsalted butter, melted and cooled slightly

• ½ cup (100 g) light brown sugar, packed

• ½ cup (100 g) granulated sugar

• ½ cup (130 g) creamy peanut butter

• ½ cup (120 g) plain Greek yogurt (full-fat recommended)

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

See also  Baked Apple Cider Donuts: The Perfect Fall Treat!

Optional Add-Ins:

• ½ cup (90 g) chocolate chips or chunks

• ¼ cup (30 g) chopped peanuts

• Pinch of flaky sea salt (for garnish)

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Instructions

• Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving overhang for lifting. Grease lightly.

• Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

• Combine Wet Ingredients: In a large mixing bowl, whisk melted butter with both sugars until smooth. Add peanut butter and mix well. Stir in Greek yogurt. Add eggs one at a time, mixing well, then add vanilla.

• Make Batter: Fold dry mixture into wet mixture until just combined. Fold in chocolate chips or peanuts if using. Batter will be thick.

• Bake: Spread batter evenly in the pan. Bake 28–32 minutes until edges are golden and top is crackled. A toothpick should come out with moist crumbs, not wet batter.

• Cool and Slice: Let cool completely on a wire rack. Lift bars from pan, slice into 16 squares.

Notes

• Avoid overmixing batter to maintain chewy texture.

• For a richer dessert, drizzle cooled bars with melted chocolate.

• Greek yogurt keeps bars moist; avoid substituting with thinner yogurt.

• Store only after bars are fully cooled to preserve the crackled top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/16 of recipe)
• Calories: 245 kcal
• Sugar: 15 g
• Sodium: 105 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 35 mg

Keywords: peanut butter greek yogurt cookie pie bars, peanut butter cookie bars, greek yogurt cookie bars, chewy peanut butter dessert