in a mixing bowl, combine dairy-free yogurt, peanut butter, vanilla protein powder, and vanilla extract. mix the ingredients thoroughly until well combined.

line parchment paper muffin cups in a muffin tin. spoon a bottom layer of the yogurt mixture into each cup, reserving some for the top.

in a separate bowl, prepare the cookie dough by combining protein powder, oat flour, vanilla extract, dairy-free milk, maple syrup, and chocolate chips. adjust the amount of dairy-free milk as needed to achieve a dough-like consistency.

form small cookie dough bites and distribute them evenly on top of the yogurt layer in the muffin cups. spoon the remaining yogurt mixture on top of the cookie dough bites, covering them completely.

place the muffin tin in the freezer and let the yogurt cookie dough cups freeze for several hours or until solid. once frozen, transfer the yogurt cookie dough cups to a sealed container and store them in the freezer. before eating, let the cups thaw a little for a creamier texture. enjoy your high protein yogurt cookie dough cups!