Yogurt Chocolate Chip Cookies
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These Greek yogurt chocolate chip cookies are a tasty egg-free twist on classic chocolate chip cookies. They’re just as soft and chewy, with plenty of brown sugary goodness and chocolate chips.
Although classic chocolate chip cookies will always have my heart, I love making all sorts of different spins on the original chocolate chip cookie recipe. Like slow cooker chocolate chip cookies, cake mix chocolate chip cookies, and chocolate chip cookie bars with peanut butter, these yogurt chocolate chip cookies will be a new favorite.
The eggless cookies are golden around the edges, tender in the middle, and great for dunking in a cold glass of milk, adding to a lunch box, or leaving out for Santa.
And because this recipe makes about 36 cookies in each batch, you can eat some, save some, and freeze some for later!
Why you’ll love this recipe
- Quick and Easy: You only need 15 minutes of prep time to whip up these delicious cookies—perfect for busy days!
- Egg-Free Option: Great for those with egg allergies or who simply want a lighter treat.
- Unique Flavor: The Greek yogurt adds a slight tangy taste that balances the sweetness beautifully.
- Soft and Chewy Texture: These cookies stay soft and moist thanks to the yogurt.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted butter – Bring out to room temperature about 30 minutes before getting started. This will give it time to soften so that it creams easily and blends evenly.
- Sugars – I like to use both white sugar and brown sugar for sweetness. Using the brown sugar helps keep the cookies moist and gives them that extra brown sugary flavor.
- Plain Greek yogurt – Full-fat Greek yogurt will give the cookie dough a thicker consistency, however regular plain yogurt or even Vanilla Greek yogurt works too.
- All-purpose flour – Measure the flour properly so you’re not adding more than you need. This only leads to dry, crumbly cookies.
- Baking soda – The leavening agent that gives you the soft and tender cookies you dream about.
- Salt – To bring out the flavors in the cookies.
- Semisweet chocolate chips – You can also use milk chocolate chips, dark chocolate chips, white chocolate chips, or peanut butter chips if preferred.
How to Make Greek Yogurt Chocolate Chip Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large bowl, beat both sugars with the butter until fluffy. You can do this in a mixing bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment. Scrape down the sides of the bowl, as needed.
Step 2: Mix in the yogurt and vanilla extract until combined. Set the wet ingredients aside.
Step 3: In a separate medium bowl, whisk the flour, baking soda and salt together. Then, add the dry ingredients to the wet ingredients and beat until just combined.
Step 4: Stir in the chocolate chips.
Step 5: Drop the cookie dough or use a small cookie scoop to scoop out the dough onto the prepared baking sheets. Be sure to leave about 2 inches of space between each one so there is room to spread.
Jaclyn’s Kitchen Faves
Using a cookie scoop makes baking so much easier and ensures perfectly uniform cookies every time! I love my set of 3 scoops—they’re perfect for making cookies of all sizes.
Step 6: Bake in a preheated 375-degree oven until the edges are golden brown. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling. Enjoy!
Storage
Keep cookies in an airtight container on the counter for up to 4 days.
Freezer: You can also freeze these cookies for up to 3 months. Layer them with parchment paper so they don’t all freeze together. Then, when you need cookies on demand, just take as many as you need out, let them thaw at room temperature, and enjoy!
Recipe Tips
- Line your cookie sheets! Use either parchment paper or a silicone baking mat. This will help prevent overspreading.
- Once they’ve been placed on the baking sheet, I like to stick a few extra chocolate chips on top, just for presentation.
- Adding a sprinkle of flaked sea salt also gives it a nice sweet and salty finish.
- These will be soft just out of the oven, so let them rest. Once they’ve cooled and set, then you can transfer them to a rack.
- Do not overbake! Once they are set and reach that light golden color, remove them immediately.
More Cookie Recipes
- Hot Chocolate Cookies
- Kitchen Sink Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Peppermint Meltaways
Yogurt Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375℉. Line baking sheets with parchment paper and set aside.
- 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.
- 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.
- Fold in chocolate chips.
- Drop the cookie dough by the Tablespoon on the prepared baking sheets at least 2 inches apart.
- 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.
Notes
Nutrition
Did You Make This Recipe?
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