Peanut Butter Chocolate Chip Yogurt Cookies Recipe
These Peanut Butter Chocolate Chip Yogurt Cookies are a delightful twist on classic cookies, combining creamy peanut butter with the tang of Greek yogurt and rich dark chocolate chips. They’re soft, slightly chewy, and perfect for those looking for a flavorful treat with a bit of protein and a unique texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 3 tablespoons old-fashioned rolled oats
Wet Ingredients
- 1 ½ cups creamy peanut butter
- ½ cup vanilla Greek yogurt or plain Greek yogurt + 1 teaspoon pure vanilla extract
- 2 large eggs
- ½–¾ cup lightly packed brown sugar (depending on sweetness preference)
Add-ins
- ½ cup dark chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix the cookie dough: In a large bowl, combine the creamy peanut butter, Greek yogurt (vanilla or plain with vanilla extract), brown sugar, rolled oats, eggs, baking soda, and coarse salt. Stir the ingredients until just combined.
- Fold in chocolate chips: Gently fold in the dark chocolate chips or chunks to distribute them evenly throughout the dough without overmixing.
- Form the cookies: Use an ice cream scoop to portion the cookie dough onto the prepared baking sheet, spacing them evenly. Optionally, sprinkle the tops with flaky sea salt to enhance flavor and texture.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the cookies start to crack on top and are set around the edges but still soft in the center.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy them fresh or store in an airtight container.
Notes
- You can use plain Greek yogurt with 1 teaspoon pure vanilla extract if you don’t have vanilla-flavored yogurt.
- Adjust the brown sugar amount according to your preferred sweetness level; ½ cup for less sweet, ¾ cup for sweeter cookies.
- Flaky sea salt on top enhances the flavor contrast but is optional.
- Use an ice cream scoop for evenly sized cookies that bake uniformly.
- Make sure not to overbake to keep the cookies soft and chewy.
Keywords: peanut butter cookies, chocolate chip cookies, Greek yogurt cookies, healthy cookies, soft cookies, gluten free cookies, easy baking