Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Yogurt Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Greek Yogurt Chocolate Chip Cookies are soft, moist, and packed with delicious semisweet chocolate chips. Greek yogurt adds moisture and reduces fat without sacrificing flavor, making these cookies a healthier twist on a classic favorite. Perfectly balanced with brown and granulated sugar for sweetness and baked to golden perfection, they’re ideal for an everyday treat or dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup plain Greek yogurt
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
  2. Cream Butter, Yogurt, and Sugars: In a large bowl, use a mixer to cream together the softened butter, Greek yogurt, brown sugar, and granulated sugar until the mixture is light and fluffy. This process incorporates air for a tender cookie.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and salt.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
  6. Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the dough, ensuring even distribution.
  7. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as the cookies cool.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving their soft texture.

Notes

  • Greek yogurt keeps cookies soft and moist while reducing fat; use full-fat or 2% yogurt for best results.
  • Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://peruvianfoodrecipes.com/greek-yogurt-chocolate-chip-cookies-recipe/