I love making these Peanut Butter Oreo Yogurt Popsicles when I want a frozen dessert that feels indulgent but is still simple and homemade. The combination of creamy peanut butter, rich chocolate, and tangy yogurt gives me a perfectly balanced treat that tastes refreshing and satisfying at the same time. They’re easy to prepare and always feel special straight from the freezer.
Why You’ll Love This Recipe
I keep this recipe on repeat because it uses minimal ingredients and comes together quickly. I like that it doesn’t require any special equipment and still delivers a dessert that feels fun and homemade. The yogurt adds a creamy texture and a bit of protein, while the Oreos and chocolate coating make each bite feel decadent.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup Greek yogurt
1/4 cup creamy peanut butter
2 tablespoons maple syrup
6 Oreo cookies
1 cup chocolate chips
1 tablespoon coconut oil
2 tablespoons crushed peanuts
A small pinch of sea salt
Directions
I begin by stirring the Greek yogurt, peanut butter, and maple syrup together in a bowl until the mixture is smooth and fully combined. I gently insert a popsicle stick into the cream filling of each Oreo.
Next, I dip each Oreo into the yogurt mixture, making sure it is completely coated, and place them on a baking tray lined with parchment paper. I freeze them for about 1 hour, or until they are firm.
While they freeze, I melt the chocolate chips with the coconut oil in short intervals, stirring frequently until smooth. Once the Oreos are frozen, I dip each one into the melted chocolate, allowing any excess to drip off. I sprinkle crushed peanuts and a light pinch of sea salt on top, then return them to the freezer until the chocolate is fully set.
Servings And Timing
I usually get 6 popsicles from this recipe. Preparation takes about 10 minutes, and total freezing time is around 3 hours. Once fully frozen, they are ready to enjoy.
Variations
I like experimenting with different flavors depending on what I have available. Sometimes I swap peanut butter for almond or cashew butter. I also enjoy using vanilla-flavored yogurt for a slightly sweeter taste. When I want extra texture, I add shredded coconut, extra crushed Oreos, or a drizzle of chocolate before freezing.
Storage/Reheating
I wrap each popsicle in parchment paper and store them in a sealed freezer bag. They keep well in the freezer for up to 2 months. I don’t reheat them, but I let them sit at room temperature for about a minute if they’re too firm to bite into right away.
FAQs
Can I Make These Without Popsicle Molds?
I never use popsicle molds for this recipe. The Oreo acts as the base and holds the stick perfectly.
What Kind Of Yogurt Works Best?
I prefer full-fat Greek yogurt because it creates a thicker, creamier coating, but plain or low-fat yogurt also works.
Can I Make These Dairy-Free?
I make them dairy-free by using plant-based yogurt and dairy-free chocolate chips, and they still turn out creamy.
Do I Need To Crush The Oreos?
I keep the Oreos whole. This helps support the stick and gives a fun texture in the center.
How Long Do They Last In The Freezer?
When stored properly, I keep them in the freezer for up to 2 months without any loss of flavor or texture.
Conclusion
These Peanut Butter Oreo Yogurt Popsicles are one of my favorite frozen treats to keep on hand. I love how easy they are to make, how customizable they feel, and how satisfying they are straight from the freezer. Whenever I want a cool dessert that feels homemade and fun, I always come back to this recipe.
Peanut Butter Oreo Yogurt Popsicles are a fun and easy frozen treat combining creamy yogurt, peanut butter, and Oreos, all dipped in chocolate and topped with peanuts and sea salt. Perfect for a refreshing, homemade dessert.
Ingredients
1 cup Greek yogurt
1/4 cup creamy peanut butter
2 tablespoons maple syrup
6 Oreo cookies
1 cup chocolate chips
1 tablespoon coconut oil
2 tablespoons crushed peanuts
A small pinch of sea salt
Instructions
In a bowl, mix Greek yogurt, peanut butter, and maple syrup until smooth.
Insert a popsicle stick into the cream center of each Oreo.
Dip each Oreo into the yogurt mixture, fully coating them.
Place coated Oreos on a parchment-lined baking tray and freeze for about 1 hour until firm.
Melt chocolate chips with coconut oil in short intervals, stirring until smooth.
Dip frozen yogurt-coated Oreos into melted chocolate and allow excess to drip off.
Sprinkle with crushed peanuts and a pinch of sea salt.
Return to the freezer until chocolate is fully set, about 2 more hours.
Notes
Use full-fat Greek yogurt for the creamiest texture.
Swap peanut butter with almond or cashew butter for variation.
Add shredded coconut, extra crushed Oreos, or chocolate drizzle for extra flair.
Let popsicles sit at room temperature for 1 minute before eating if too firm.
Store wrapped in parchment in a freezer bag for up to 2 months.
