Description
These Peanut Butter Chocolate Chip Yogurt Cookies are a delightful treat combining creamy peanut butter, rich chocolate chips, and protein-packed Greek yogurt for a soft, chewy texture. Perfectly sweetened with brown sugar and oats, these cookies offer a wholesome twist on classic peanut butter cookies, topped with a sprinkle of flaky sea salt for an extra burst of flavor.
Ingredients
Cookie Dough
- 1 ½ cups creamy peanut butter (do not use the oil-top kind)
- ½ cup vanilla Greek yogurt or plain Greek yogurt + 1 teaspoon vanilla paste
- ½-¾ cup lightly packed brown sugar (depending on sweetness preference)
- 6 tablespoons old-fashioned rolled oats
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- ½ cup dark chocolate chips or chunks
Topping
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a large piece of parchment paper to prevent sticking and to make cleanup easier.
- Mix the cookie dough: In a large mixing bowl, whisk together the peanut butter, Greek yogurt, brown sugar, rolled oats, eggs, baking soda, and coarse salt until everything is thoroughly combined. If the batter appears too runny, gradually add a few more tablespoons of oats until the mixture thickens to a workable consistency. Fold in the dark chocolate chips gently to distribute them evenly without overmixing.
- Form and bake the cookies: Using an ice cream scoop or spoon, place dollops of cookie dough onto the prepared parchment paper-lined baking sheet, spacing them about ½ inch apart to allow for slight spreading. If desired, sprinkle each dough ball with flaky sea salt to enhance the sweetness and add a subtle crunch. Bake the cookies in the preheated oven for 10 to 15 minutes, or until the edges set and the tops begin to crack slightly, indicating they are just cooked through.
- Cool and serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps the cookies set and maintain their chewy texture.
Notes
- You can substitute plain Greek yogurt with vanilla Greek yogurt or add 1 teaspoon vanilla paste to plain yogurt for enhanced flavor.
- Adjust the brown sugar amount according to your sweetness preference; use ½ cup for less sweet and up to ¾ cup for sweeter cookies.
- If the dough is too sticky or runny, add more oats a tablespoon at a time until the dough holds together well.
- Flaky sea salt is optional but recommended for a balanced sweet-salty flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
