Yogurt Chocolate Chip Cookies

this Recipe

Thank you so much for stopping by! I’m beyond excited to share this cozy, delightful treat with you: Yogurt Chocolate Chip Cookies. Right after the first bite, you’ll see why these cookies have totally stolen my heart — they’re soft, pillowy, slightly tangy, and studded with melty chocolate chips. A little healthier, a lot scrumptious!

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Overview of Yogurt Chocolate Chip Cookies

Yogurt chocolate chip cookies are a soft, tender twist on the classic cookie we all adore. Instead of butter alone, we’re bringing in creamy yogurt for moisture and a light, cakey texture that feels downright magical. They’re still sweet and rich but with a little tanginess that makes every bite pop!

Why You’ll Love This Recipe

• Lower in fat: Thanks to the yogurt swap, they’re a bit lighter than traditional cookies!
• Incredibly soft: Think melt-in-your-mouth softness that just gets better by the hour.
• Quick and easy: One bowl, no fancy steps, and ready in under 30 minutes.
• Perfect for customizing: Swap chips, add nuts, or sprinkle in your favorites!

What Do Yogurt Chocolate Chip Cookies Taste Like?

Imagine your favorite chocolate chip cookie but softer, lighter, and with a tender, almost cake-like crumb. The yogurt lends a mild tang that balances out the sweetness beautifully. And oh — when you catch a melty pocket of chocolate? Pure bliss.

Benefits of Making These Cookies

• Lower saturated fat.
• Natural moisture from yogurt — no dry cookies here!
• Boost of calcium and probiotics if using Greek yogurt.
• Quick cleanup with minimal dishes.
• Great for kids and adults alike!

Ingredients List

You’ll need just a handful of pantry staples to whip these up:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup plain Greek yogurt (or regular yogurt)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Necessary Tools for Preparation

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop (optional, but so helpful!)

Possible Ingredient Additions and Substitutions

I promised you versatile, and here’s proof!

• Yogurt: Greek yogurt yields slightly thicker cookies; regular yogurt will make them lighter. You can also try vanilla yogurt for a sweeter twist!
• Chocolate chips: Swap for white chocolate, dark chocolate, or even chopped chocolate bars for variety.
• Add-ins: Chopped nuts (pecans, walnuts), shredded coconut, or even dried fruit would be amazing!
• Flour: A 1:1 gluten-free baking flour blend can work if you need these to be gluten-free.

Step-by-Step Instructions on How to Make Yogurt Chocolate Chip Cookies

1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter, yogurt, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add the egg and vanilla: Beat until fully incorporated.
5. Combine wet and dry: Slowly add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in chocolate chips: Using a rubber spatula, gently fold in those dreamy chocolate chips.
7. Scoop and bake: Drop dough by rounded tablespoonfuls (or use a cookie scoop) onto your prepared baking sheet.
8. Bake for 9-11 minutes: Until edges are set but centers are still soft — they’ll continue to firm up as they cool!
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The smell when these are in the oven is incredible!!

Suggestions on What to Serve With Yogurt Chocolate Chip Cookies

• A tall glass of cold milk (classic and unbeatable).
• Warm with a scoop of vanilla ice cream for an instant cookie sundae.
• Paired with hot coffee or tea for an afternoon pick-me-up.
• Crumbled over yogurt for an indulgent breakfast treat!

Tips for Making the Best Yogurt Chocolate Chip Cookies

• Don’t overmix the dough once you add the dry ingredients — it keeps them tender!
• Use room temperature yogurt and egg for the best texture.
• If the dough feels too sticky, chill it for 15 minutes before scooping.
• Slightly underbake for the ultimate soft cookie (trust me!).

Storage Instructions

• Room temperature: Store cookies in an airtight container for up to 4 days.
• Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll keep beautifully for up to 3 months. (Pop one in the microwave for 20 seconds for instant happiness!)

General Information

• Yield: About 18 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Frequently Asked Questions (FAQ)

Can I use flavored yogurt?
Yes! Vanilla yogurt is delicious here. Just reduce the sugar by a tablespoon or two if your yogurt is very sweet.

Can I make these cookies dairy-free?
Absolutely — use a dairy-free yogurt and plant-based butter substitute.

Why are my cookies cakey?
That’s the yogurt magic! They’re meant to be a little cakier than traditional chocolate chip cookies — super tender and soft.

Can I freeze the dough?
Definitely! Scoop the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding an extra minute or two.

Conclusion

There you have it — Yogurt Chocolate Chip Cookies that are anything but boring!! These little beauties are simple, satisfying, and just different enough to feel special. Whether you’re baking them for a quick treat, a family gathering, or just because you deserve a cookie (you definitely do!), they’ll be a hit.

If you loved this recipe, you might also enjoy:

• Peach Yogurt Muffins
• Peach Cobbler Cookies
• Fresh Peach Crisp

I’d love to hear how your cookies turn out! Leave a review below, and if you share a picture on Pinterest, tag me — seeing your creations absolutely makes my day!

Nutritional Information (Approximate Per Cookie)

• Calories: 145
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 21g
• Sugar: 13g
• Protein: 2g
• Fiber: 0.5g

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