Save The first time I made yogurt cookies, I was completely out of eggs and had promised my niece fresh-baked treats. She watched with skeptical eyes as I scooped Greek yogurt into the batter, but when those cookies came out soft and pillowy, she declared them better than the original version.
Last winter during a snow day, I made three batches back-to-back because they disappeared so quickly. My neighbor texted me the next morning asking for the recipe after smelling them baking through our shared wall.
Ingredients
- Unsalted butter: Room temperature butter creates the perfect texture and helps the sugars incorporate evenly for that chewy consistency
- Greek yogurt: Plain Greek yogurt adds moisture and a subtle tang that balances the sweetness while replacing eggs completely
- All-purpose flour: The foundation that gives structure without making the cookies tough or cakey
- Semi-sweet chocolate chips: High-quality chocolate chips make all the difference in flavor, so grab your favorite brand
Instructions
- Prep your oven and pans:
- Heat the oven to 375°F and line your baking sheets with parchment paper to prevent sticking
- Cream the butter and sugars:
- Beat the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy, about 2-3 minutes
- Add the wet ingredients:
- Mix in the Greek yogurt and vanilla extract until everything is well combined and smooth
- Whisk the dry ingredients:
- In a separate bowl, combine the flour, baking soda, and salt until they are evenly distributed
- Combine the mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing only until the flour streaks disappear—the dough will feel sticky and this is normal
- Fold in the chocolate:
- Gently stir in the chocolate chips until they are evenly distributed throughout the dough
- Scoop and space:
- Drop generous tablespoonfuls of dough onto the prepared baking sheets, leaving at least 2 inches between each cookie
- Bake to golden perfection:
- Bake for 9-12 minutes until the edges turn golden brown while the centers still look slightly soft
- Cool completely:
- Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling
Save These became my go-to contribution for every potluck after my book club unanimously voted them the best cookies they had ever tasted. Now someone always requests them specifically.
Making Them Ahead
I have learned that scooping the dough onto a parchment-lined baking sheet and freezing it for 30 minutes makes handling so much easier. Once frozen, transfer the dough balls to a freezer bag and bake straight from frozen for fresh cookies anytime.
Storage Secrets
Unlike traditional cookies that start to harden after a day, these actually improve overnight. The yogurt continues working its magic, making day two cookies impossibly soft and fudgy.
Flavor Variations
Try swapping half the chocolate chips for white chocolate and adding dried cranberries for a holiday twist. Sometimes I sprinkle sea salt on top before baking because that salty-sweet combination is irresistible.
- For a mocha version, add 1 tablespoon of instant espresso powder to the dry ingredients
- Mix in 1 teaspoon of cinnamon with the flour mixture for a warm spice note
- Press an extra chocolate chip into the top of each cookie before baking for that bakery look
Save Every time I pull a warm batch from the oven, I remember that snow day and smile at how a simple substitution turned into something wonderful.
Recipe FAQ
- → Why add yogurt to chocolate chip cookies?
Greek yogurt adds moisture and creates a soft, tender texture while replacing eggs. The acidity also helps activate the baking soda for a slight rise and chewier consistency.
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular plain yogurt works perfectly as a substitute. The cookies may be slightly softer due to the higher water content, but equally delicious.
- → How do I know when the cookies are done baking?
Look for golden brown edges while the centers may appear slightly underbaked. They'll continue cooking on the hot baking sheet during the 10-minute cooling period.
- → Why is the cookie dough sticky?
The moisture from Greek yogurt creates a stickier dough than traditional recipes. This is normal and results in softer cookies. Chilling the dough for 15 minutes can help if needed.
- → How should I store these yogurt cookies?
Keep in an airtight container at room temperature for up to 4 days. The yogurt helps maintain freshness and prevents the cookies from becoming stale quickly.
- → Can I freeze the cookie dough?
Yes, scoop the dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.