Yogurt Chocolate Chip Cookies – Soft and Chewy Greek Yogurt Cookies

Yogurt Chocolate Chip Cookies

If you have never tried cookies made with Greek yogurt, you are in for a real treat. These yogurt chocolate chip cookies are an egg free twist on the classic cookie we all know and love. They come out soft and chewy, with the rich flavor of brown sugar and plenty of chocolate chips in every bite.

I started baking these for my kids’ lunchboxes a few years ago, and now they are the first thing to disappear at every potluck and church gathering. The edges bake up golden while the centers stay tender and slightly gooey.

They are perfect for dunking in a cold glass of milk, tucking into a lunch box, or leaving out for Santa on Christmas Eve.

One batch makes about 36 cookies, which is a generous amount. That means you can enjoy some fresh from the oven, save a few for later in the week, and still have enough to freeze for another day.

I love that this recipe is quick and simple, with just 15 minutes of prep time and about 10 minutes in the oven. The total time is around 25 minutes from start to finish.

The Greek yogurt does something wonderful here. It adds a subtle tang that balances the sweetness of the sugars, and it keeps the cookies moist and soft for days.

Because there are no eggs, the dough is a little different from what you might be used to. It will be sticky, and that is completely normal. Once baked, the cookies hold together beautifully and have a lovely chewy texture.

Whether you are a seasoned baker or just getting started, this recipe is forgiving and easy to follow. I have made it dozens of times, and it has never let me down. Let me walk you through why I think you will love it too.

What I love most about these cookies is how they stay soft for days. Traditional chocolate chip cookies can dry out quickly, but the yogurt keeps them moist and tender.

They are the kind of cookie that tastes just as good on day three as it does on day one. That makes them ideal for make ahead baking and for packing in lunches.

These cookies stay soft for days and are perfect for packing in lunchboxes or grabbing as a quick snack.

Why you’ll love this recipe

There are so many reasons to love these cookies. First, they are quick and easy. You only need 15 minutes of prep time before they go into the oven, so you can whip up a batch on a busy weeknight or right before a gathering.

Second, they are egg free. That makes them a great option for anyone with an egg allergy, or for families who simply want a lighter treat. You still get all the flavor and texture of a classic chocolate chip cookie without the eggs.

Third, the Greek yogurt adds a slight tangy taste that balances the sweetness perfectly. It also helps the cookies stay soft and moist, so they do not dry out quickly.

And of course, they are packed with chocolate chips. Every bite has that melty chocolate goodness. I also love that this recipe uses simple pantry ingredients I almost always have on hand. No special trip to the store required.

They are also a great recipe to make with kids. The steps are simple, and there is no raw egg in the dough, so little helpers can safely sneak a taste.

Ingredients

Here is what you will need to make these yogurt chocolate chip cookies. The full measurements are in the recipe card below, but I want to share a few notes and substitution ideas to help you get the best results.

Unsalted butter: Bring it to room temperature about 30 minutes before you start. Soft butter creams easily with the sugars and blends evenly into the dough. If you forget, you can cut it into small cubes and let it sit for a few minutes, but try not to melt it.

Sugars: I use both granulated sugar and light brown sugar. The white sugar adds sweetness and helps with structure, while the brown sugar keeps the cookies moist and adds that wonderful brown sugary flavor we all love.

Plain Greek yogurt: This is the star ingredient. Full fat Greek yogurt gives you a thicker dough consistency, but regular plain yogurt or even vanilla Greek yogurt will work in a pinch. Just keep in mind that vanilla yogurt will add a little extra sweetness.

All purpose flour: Measure it properly by spooning it into your measuring cup and leveling it off with a knife. If you scoop directly from the bag, you can pack in too much flour and end up with dry, crumbly cookies.

Baking soda: This is the leavening agent that helps the cookies rise and spread. Make sure it is fresh for the best results.

Salt: A little salt brings out all the flavors and balances the sweetness.

Semisweet chocolate chips: These are my go to, but you can swap them for milk chocolate, dark chocolate, white chocolate, or peanut butter chips. Use whatever you have on hand or whatever your family loves most.

How to Make Greek Yogurt Chocolate Chip Cookies

Making these cookies is straightforward. I will walk you through each step so you can bake with confidence. The full printable recipe is at the bottom of this post.

1. Preheat and prepare. Preheat your oven to 375 degrees Fahrenheit. Line your baking sheets with parchment paper and set them aside.
2. Beat the butter and sugars. In a large bowl, beat the butter, granulated sugar, and brown sugar until fluffy. Use an electric hand mixer or a stand mixer fitted with the paddle attachment. Scrape down the sides and bottom of the bowl as needed.
3. Add the wet ingredients. Mix in the Greek yogurt and vanilla extract until everything is combined. Set the wet mixture aside.
4. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Bring the dough together. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky, and that is exactly what you want.
6. Fold in the chocolate chips. Use a spatula or a spoon to stir in the chocolate chips until they are evenly distributed.
7. Scoop the dough. Drop the cookie dough by the tablespoon onto the prepared baking sheets, leaving at least 2 inches of space between each one. A small cookie scoop makes this step quick and tidy.
8. Bake. Bake for 9 to 12 minutes, or until the edges are golden brown. The centers may look slightly soft, but they will set as they cool.
9. Cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

That is it. The dough is meant to be sticky, so do not worry if it does not look like a traditional cookie dough. The cookies bake up beautifully every time.

If you want to make sure your cookies are uniform, use a cookie scoop as mentioned above. It is a small step that makes a big difference.

Jaclyn’s Kitchen Faves

One of my favorite kitchen tools for this recipe is a cookie scoop. It makes scooping the sticky dough so much easier, and it helps ensure that all your cookies are the same size so they bake evenly.

I have a set of 3 scoops that I use for all different cookie sizes, and the small one is perfect for these yogurt chocolate chip cookies.

Once the dough is on the baking sheets, bake in your preheated 375 degree oven until the edges are golden brown. Then let the cookies rest on the baking sheet for about 10 minutes. This allows them to set up before you move them.

After that, transfer them to a wire rack to finish cooling. If you try to move them too soon, they may fall apart because they are still soft.

Storage

These cookies store beautifully. Keep them in an airtight container on the counter for up to 4 days. They stay soft and chewy, which is one of the best things about using yogurt in the dough.

If you want to keep them longer, you can freeze them. Place the cookies in a freezer safe container, layering them with parchment paper between the layers so they do not stick together. They will keep in the freezer for up to 3 months.

When you are ready to enjoy them, just thaw as many as you need at room temperature. They taste almost as good as fresh from the oven.

I often double the batch and freeze half. It is so nice to have a stash of homemade cookies ready for lunchboxes, after school snacks, or unexpected guests. They also make a wonderful gift wrapped in a little cellophane bag with a ribbon.

Recipe Tips

Here are a few tips I have learned from making these cookies many times.

• Line your baking sheets. Use parchment paper or a silicone baking mat. This helps prevent the cookies from overspreading and makes cleanup a breeze.
• Press on extra chocolate chips. After you place the dough on the baking sheet, press a few extra chocolate chips on top. It makes the cookies look bakery style and adds more chocolate in every bite.
• Add a sprinkle of flaked sea salt. If you love a sweet and salty combo, a little flaked sea salt on top is amazing. Just a pinch is enough.
• Let them rest. The cookies are very soft right out of the oven. Let them sit on the baking sheet until they are cooled and set before you transfer them to a rack.
• Do not overbake. Remove the cookies from the oven as soon as they are set and light golden in color. If you bake them too long, they will lose that soft, chewy texture.

I hope these tips help you get perfect cookies every time. Baking is all about small details, and these little adjustments make a big difference.

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Yogurt Chocolate Chip Cookies

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Yogurt Chocolate Chip Cookies If you have never tried cookies made with Greek yogurt, you are in for a real treat. These yogurt chocolate chip cookies are an egg free twist on the classic cookie we all know and love.

• Total Time: 25 min
• Yield: 36 1x

Ingredients

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Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

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Instructions

Instructions
1-Preheat the oven to 375℉: Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside.
2-In a large bowl, beat the butter,: In a large bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down the sides and bottom of the bowl as needed. Mix in the Greek yogurt and vanilla; mix until combined. Set aside.
3-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky.
4-Fold in chocolate chips: Fold in chocolate chips.
5-Drop the cookie dough by the tablespoon: Drop the cookie dough by the tablespoon on the prepared baking sheets at least 2 inches apart.
6-Bake for 9-12 minutes or until edges: Bake for 9-12 minutes or until edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool fully.

Last Step:

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: bake

Nutrition

• Calories: 113
• Sugar: 9g
• Sodium: 51mg
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 7mg