Peanut Butter Chocolate Chip Yogurt Cookies
These peanut butter chocolate chip yogurt cookies are certainly a delicious mouthful and remind me that the perfect flourless peanut butter cookie does exist!
They’re made with just a few simple ingredients – creamy peanut butter, oats, Greek yogurt, dark brown sugar, eggs, baking soda, salt and dark chocolate chips or chunks – with no flour or butter!
It sounds wild, but they’re literally the best cookies on planet earth.
Go ahead and try them for yourself!
How to make the best peanut butter yogurt cookies
Ingredients
- Oats. To help hold everything together.
- Peanut butter. I always use creamy, and I always use natural peanut butter that doesn’t have the oil on top.
- Something like JIF or Skippy Natural is perfect.
- Greek yogurt. Go for vanilla Greek yogurt (0%, 2% or whole all work!).
- If you grab plain, add a teaspoon of pure vanilla extract to the batter.
- Eggs. Large in size.
- Dark brown sugar. You could also use light brown sugar, or a mix of granulated and light or dark brown sugar. But I love the rich flavor of dark brown sugar.
- Also, you can use 1/2 or 3/4 cup depending on how sweet you want your cookies to be. They’ll turn out great either way.
- Baking soda. They need to rise!
- Salt. Kosher or sea salt to mix into the batter, then if you want to be extra, grab some flaky sea salt and add a few sprinkles to the top of each cookie.
- Dark chocolate. You can use any percentage dark cacao and you can choose between chips and chunks.
Equipment
- A hand or stand mixer. I like to use my stand mixer because it’s easy (and you have the option of using the paddle attachment).
- But the hand mixer will certainly work well, too.
- A spatula. For scraping all the goods off the side of the bowl. No judgment if you sneak a few bites.
- Measuring cups and spoons. You’ll need wet and dry.
- And before measuring the peanut butter, spray your wet measuring cup with cooking spray.
- It’ll be easier to scoop out and clean up!
- A baking sheet. Actually you’ll need 2, or you can bake the cookies in 2 rounds.
- Parchment paper. Not 100% necessary, but will make your life a lot easier.
- A cookie scoop. Also not 100% necessary, but will also make your life a lot easier.
- If you don’t have one, use two spoons.
- An oven. Yes, necessary. Preheat it to 350!
Step-by-Step Instructions
- Preheat the oven to 350 degrees.
- The first step is to beat together the peanut butter and yogurt until fluffy.
- Add the brown sugar and oats until fluffy and well-incorporated.
- Then, add one egg at a time (this is where it’s helpful to have a stand mixer) until fluffy. There is a trend here with the fluffiness!
- Add the baking soda and salt until incorporated.
- Fold in the chocolate chips or chunks.
- Place a piece of parchment paper on two baking sheets (or work in batches).
- Use a cookie scoop to form into balls and place them, spread out, on the cookie sheet.
- There should be 1-2 inches in between each cookie.
- Bake 10-15 minutes or until the cookies just start to crack a bit on top.
- They should be nice and puffy!
- I like to start checking on them at 8 minutes because I like my cookies slightly undercooked.
- Let slightly cool (the hard part!), then devour.
Storage Tip
- To eat right away: You can store them in an airtight container or Ziploc at room temp or in the fridge.
- They should last up to a week.
- To freeze: You can store them in an airtight container or Ziploc in the freezer.
- They should last about 2 months.
- Let them thaw at room temp.
Chef’s Tip
- Save yourself a dishwashing nightmare when making these peanut butter chocolate chip yogurt cookies by following this simple tip:
- Use a liquid measuring cup to measure ingredients like peanut butter and yogurt.
- For sticky items like peanut butter, spray the inside of the measuring cup with cooking spray before adding the peanut butter to it.
- It’ll make for easy clean-up!
Other Fabulous Dessert Recipes:
- Italian Ricotta Cheesecake
- Mixed Berry Bread Pudding
- Blueberry Upside-Down Cake
- Oatmeal Raisin Apple Butter Cookies
- Cornmeal-Ricotta Upside-Down Cake
- Strawberry Rhubarb Cupcakes with Coconut Frosting
Peanut Butter Chocolate Chip Yogurt Cookies
Simple peanut butter cookies made with Greek yogurt, brown sugar and dark chocolate chips.
- Prep Time: 5-10 mins
- Cook Time: 10-15 mins
- Total Time: 13-20 mins
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups creamy peanut butter
- ½ cup vanilla Greek yogurt or plain Greek yogurt + 1 teaspoon pure vanilla extract
- ½–¾ cup lightly packed brown sugar (depending on how sweet you like them)
- 3 tablespoons old-fashioned rolled oats
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- ½ cup dark chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350 degrees. Place large piece of parchment paper on a baking sheet. Set aside.
- Whisk together peanut butter, yogurt, brown sugar, oats, eggs, baking soda and salt until combined. Fold in chocolate chips.
- Using an ice cream scoop, place dollops of cookie dough on parchment paper, leaving a ½-inch gap in between each cookie. Sprinkle each with flaky sea salt (if using). Bake for 10-15 minutes, until cookies just start to crack on the top.
Notes
Baking Tip: These cookies will be very tender and may fall apart if moved or eaten before cooled. That does not mean they are not incredibly delicious right out of the oven, they may just be a little messy.
Baking Tip: To give these cookies even more “body”, add 3 tablespoons of all-purpose flour to the batter before adding the chocolate chips or chunks.
Nutrition
- Serving Size: 1 cookie
- Calories: 212
- Sugar: 14g
- Sodium: 271mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
No flour?
No flour! They’re amazing 🙂
Just made a double batch. Very light and nice flavor. Easy and look just like your pictures. Thanks!
So glad to hear it, Jeff! Enjoy!! 🙂
Is it baking soda or powder? Ingredients say soda but directions say powder.
It’s soda! I just updated the recipe card. Enjoy!!
Can I skip the peanut butter?
The cookies would not turn out without the PB since that is the main ingredient, but you could swap in almond or another nut butter if you’d like. If you’re looking for cookies without nut butter, you could try these instead: https://thehealthyepicurean.com/soft-batch-breakfast-yogurt-cookies/. Hope that helps!
These cookies were amazing!! They were like the first cookies that actually turned flat (in a good way). The kids enjoyed and I’m sure to make them again.
YUM! Sounds like the whole family loved them – that’s awesome. Thanks for sharing, Shriya!
I apologize I just realize on the last pan I forgot the egg. I will try this recipe again to see what it is like when you use all the ingredients. Thank you
No worries! Enjoy the second batch!
Can you use plain vanilla yogurt instead. Of greek yogurt
Hi Masel, I haven’t tried it with regular vanilla yogurt, so I can’t vouch for it, unfortunately. I’d give it a try and see what happens!
Can you use coconut yogurt
Hi Jen – I have not tested this recipe with coconut yogurt, sorry! I think it’s worth a shot, though. 🙂
I just made this recipe with vanilla coconut yogurt and they are sooooo yummy! I did have to leave them in for 17 ish minutes and I’m still not convinced they’re fully cooked but they’re happy chicken eggs from my yard so I’m not even worried. I did add 3Tbsp almond flour, 2Tbsp AP flour and used 1/2c brown sugar and storebrand PB to use it up… hope this helps! I always read comments to see substitutions i can get away with:)
Thank you for the feedback on baking time, Kate! It’s wild how much ovens vary. So glad they turned out well!
The cookies are cooled now and just. Wow. So good. I think they’re perfectly cooked in 17 min with the additions I made. I also whipped just the PB while I measured everything out, mixed in eggs, then dumped all other ingredients in until combined. I will be printing this one for my recipe book.
Yay, so glad you enjoyed them, Kate!!
How should the cookies be stored? And for how long?
Hi Faith, you can store them in an airtight container or Ziploc at room temp or in the fridge – they should last up to a week. You can do the same in the freezer and they should last about 2 months. Let them thaw at room temp. Enjoy!
I’ve got the batter made but now it’s too hot to heat the oven. Can I use the air fryer instead? If so, any suggestions?
Hi Lucy, I’ve never made them in the air fryer! I’d suggest finding a similar recipe for air fryer cookies and try out the method. I’m sorry I can’t be more helpful, but I hope that works out for you!
These are delicious! I was looking for a cookie with specific ingredients and this popped up. I did add some banana to reduce the sugar a little and I added cacao powder because I was craving chocolate. I will definitely make these again.
Yum!! Love those additions. Enjoy!!
Hi! This recipe looks great, but I think I might have done something wrong? I’ve finished whisking everything together, and now my cookie batter is so liquid that I can’t scoop it out. Will try refrigerating but has anyone else had this issue?
Hi! What type of yogurt did you use?
I always thought mixing yogurt too much makes it less structured.. I whipped the PB alone and just mixed in the yogurt (i used coconut yogurt) and also added 2T flour and 3T almond flour to give them some more oomph.
Love it! Those sound like excellent additions!
I only used 1/8 cup brown sugar since we like semi-sweet things, but they taste great!
Can I freeze the premade dough balls, or should I bake them and freeze the baked cookies? Just wasn’t entirely clear. Thanks!
Hi Bethany! I’d bake them, then freeze them. I haven’t tried freezing them raw, but I imagine it’d be fine!
I just made this recipe for my daughter as a Halloween treat. I subbed Greek yogurt for plain vanilla.. and it turned out wonderfully!
Awesome to hear, Laura! I hope you make them again! 🙂
These look delicious, but they came up when I searched for dairy free and they have yogurt in them, so they are not dairy free unless you use a coconut based (or other) yogurt. :/
Whoops, that must be a mistake – I’ll fix it! You could try with dairy free yogurt but you’ll want it to be a thicker yogurt, not runny.
Can I use peanut butter powder ?
Hi Ali! I have not tried this, but I would mix up the powder per the directions on the jar, then use the same amount as the recipe calls to make the cookies. If you try it, let me know how they turn out!!