If you’re searching for a treat that puts a wholesome spin on an all-time favorite, Yogurt Chocolate Chip Cookies are about to become your new obsession! These cookies wrap up everything we love about classic chocolate chip cookies—the gooey bits, the comforting aroma, the nostalgic flavor—while Greek yogurt swoops in to bring an extra level of tenderness. The result? Every bite is melt-in-your-mouth soft, perfectly sweet, and just a notch lighter than your average cookie. Once you taste these, you’ll be baking them again and again!

Yogurt Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Yogurt Chocolate Chip Cookies is how thoughtfully each ingredient pulls its weight—some for softness, some for flavor, and others for the perfect crumbly cookie edge. Gather a few kitchen staples and a cup of Greek yogurt, and you’re well on your way to cookie bliss.

Plain Greek Yogurt (1/4 cup): This is the secret to their tender, fluffy texture and a subtle tang that balances the sweetness.
Unsalted Butter (1/4 cup, softened): Adds classic rich flavor and helps create that iconic golden edge.
Brown Sugar (1/2 cup): Provides a caramel depth and keeps the cookies moist.
Granulated Sugar (1/4 cup): Delivers that perfect cookie sweetness and helps them spread beautifully.
Large Egg (1): Binds everything together and adds structure and tenderness.
Vanilla Extract (1 teaspoon): Brings warmth and an inviting aroma that makes your kitchen smell like heaven.
All-purpose Flour (1 1/2 cups): Forms the sturdy base for the cookies—you want your dough to hold shape but stay delicate!
Baking Soda (1/2 teaspoon): The leavening agent that lets your cookies puff up just enough.
Salt (1/4 teaspoon): Enhances all the sweet flavors and balances out the chocolate.
Semi-sweet Chocolate Chips (3/4 cup): For those dreamy pockets of melted chocolate in every bite.

How to Make Yogurt Chocolate Chip Cookies

Step 1: Preheat & Prepare

Begin by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This quick prep ensures your cookies bake evenly and slide right off the sheet with no sticking or burnt edges.

Step 2: Cream Yogurt, Butter, and Sugars

In a large bowl, whirl together the Greek yogurt, softened butter, brown sugar, and granulated sugar. Mix until the combination is lovely and smooth—no lumps! This step is where you’re first building that irresistible softness that Yogurt Chocolate Chip Cookies are all about.

Step 3: Add Egg and Vanilla

Next, crack in your egg and pour in that dose of fragrant vanilla extract. Mix until fully incorporated for that rich flavor foundation every good cookie needs.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Whisking first disperses the leavening and seasoning evenly, so each cookie bakes up consistently puffy and flavorful.

Step 5: Mix Wet and Dry Together

Gradually add your dry mix into the wet ingredients, and stir until just combined. Don’t overmix—the more gently you handle the dough, the softer and more tender your Yogurt Chocolate Chip Cookies will be.

Step 6: Fold in Chocolate Chips

Now for the best part! Gently fold those chocolate chips in so every cookie is studded with gooey chocolate. If you love extra chocolate, don’t be shy about adding a pinch more.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your parchment-lined baking sheet, keeping them about two inches apart to give each cookie room to spread. Bake for 9–11 minutes, or until the edges are just turning golden while the centers remain soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes—this helps them firm up just enough. Then, transfer them to a wire rack so they finish cooling, if you have the patience! Fresh, warm, and oh-so-soft, Yogurt Chocolate Chip Cookies truly shine when enjoyed just out of the oven.

How to Serve Yogurt Chocolate Chip Cookies

Garnishes

For a show-stopping finish, sprinkle a few extra chocolate chips or a pinch of flaky sea salt over the cookies as soon as they come out of the oven. The little touch of salt makes the chocolate flavor pop and brings your Yogurt Chocolate Chip Cookies straight into gourmet territory.

Side Dishes

Pair Yogurt Chocolate Chip Cookies with a tall glass of cold milk, a steamy mug of cocoa, or even a simple cup of espresso. The creamy drinks highlight the yogurt’s tang and contrast perfectly with all those gooey chocolate chips.

Creative Ways to Present

Stack them up on a tiered cake stand for a rustic dessert table, or use them as the ultimate base for ice cream sandwiches. You can even package a few cookies in a cellophane bag with ribbon—a sweet, homemade gift that everyone will treasure!

Make Ahead and Storage

Storing Leftovers

To keep Yogurt Chocolate Chip Cookies soft and flavorful, tuck them into an airtight container once they’re fully cooled. They’ll stay fresh at room temperature for up to 4 days, making them ideal for lunchboxes and coffee breaks all week.

Freezing

These cookies freeze beautifully—either the baked cookies or the raw dough. For baked cookies, cool completely, then freeze in a zip-top bag for up to 2 months. For dough, scoop onto a tray, freeze until firm, then transfer to a bag. Bake straight from frozen, adding a minute or two to the bake time.

Reheating

If you love that just-baked warmth, pop a cookie in the microwave for 10-15 seconds or slide a batch into a low oven (about 300°F) for a few minutes. The chips melt again, creating gooey, bakery-fresh Yogurt Chocolate Chip Cookies in no time!

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and delivers the signature soft, cakey texture to Yogurt Chocolate Chip Cookies, but you can use regular yogurt in a pinch. Just know the dough may be a bit softer, so you might want to add an extra tablespoon or two of flour to help the cookies hold their shape.

Why are my cookies cakey rather than chewy?

The yogurt makes these cookies tender and cake-like. If you prefer a denser, chewier bite, try swapping half the yogurt for a bit more butter, or chill the dough for about 30 minutes before baking to limit spreading.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried cherries are delicious in Yogurt Chocolate Chip Cookies. Just keep mix-ins to about 1 cup total so you don’t overwhelm the dough.

How do I know when my cookies are done?

Look for the edges to turn lightly golden while the centers still look a bit soft—that tender, melt-in-your-mouth center is what makes Yogurt Chocolate Chip Cookies irresistible. Letting them sit on the tray after baking finishes the job without drying them out.

Can I make these cookies gluten-free?

You can definitely make a gluten-free version! Just substitute a reliable 1-to-1 gluten-free flour blend for the all-purpose flour. The yogurt helps keep the cookies moist, even with gluten-free flour.

Final Thoughts

Baking a batch of Yogurt Chocolate Chip Cookies is like sending your kitchen a hug—warm, cozy, and full of joy. Give these a try when you want an easy dessert that’s just as delightful straight from the oven as it is packed in a lunchbox. I can’t wait for you to taste that perfect blend of soft crumb and gooey chocolate!

Yogurt Chocolate Chip Cookies Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

Indulge in these soft and cake-like Yogurt Chocolate Chip Cookies that are made with Greek yogurt for a healthier twist. These easy-to-make cookies are perfect for satisfying your sweet tooth without feeling guilty. They are a delightful treat for any occasion!

Ingredients

Scale

Wet Ingredients:

1/4 cup plain Greek yogurt
1/4 cup unsalted butter (softened)
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Wet Ingredients: In a large bowl, cream together the yogurt, butter, brown sugar, and granulated sugar until smooth.
Add Egg and Vanilla: Add the egg and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
Add Chocolate Chips: Fold in the chocolate chips.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies are soft and cake-like thanks to the yogurt.
For extra richness, substitute half of the yogurt with additional butter or add a handful of chopped nuts.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American