Here is a simple, quick cookie idea you can make with pantry items and Greek yogurt.
introduction
These Peanut Butter Greek Yogurt Cookies are soft, quick, and use few ingredients. They taste like peanut butter with a sweet, moist bite from Greek yogurt. If you like Greek yogurt in treats, you might also like this pumpkin pie Greek yogurt bowl for a creamy snack.
why make this recipe
Make this recipe when you want fast cookies with less butter. The Greek yogurt keeps cookies soft and adds a little tang. The cookies use simple items you may already have, just like this garlic butter pumpkin spaghetti also uses pantry staples for a quick meal.
how to make Peanut Butter Greek Yogurt Cookies
These cookies come together in one bowl. Mix the wet ingredients, add sugar, fold in chips, and bake. For another easy cookie idea, see rose and pistachio shortbread cookies for a different flavor.
Ingredients :
- 1/2 cup natural peanut butter (creamy)
- 1/4 cup plain Greek yogurt (full-fat or low-fat)
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup chocolate chips
- Drizzle of chocolate or peanut butter for topping
Directions :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, Greek yogurt, brown sugar, granulated sugar, and egg. Mix until well combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto a lined baking sheet.
- Bake for 10-12 minutes or until golden around the edges.
- Let cool and drizzle chocolate or peanut butter on top before serving.
how to serve Peanut Butter Greek Yogurt Cookies
Serve warm or at room temperature. These cookies pair well with a glass of milk or coffee. Serve alongside simple cookies like vanilla sandwich cookies for a mix of flavors.
how to store Peanut Butter Greek Yogurt Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Peanut Butter Greek Yogurt Cookies
- Use natural peanut butter for the best peanut flavor and a softer texture.
- Measure the yogurt with the back of a spoon so you do not add too much liquid.
- Do not overbake; remove when edges just turn golden.
- For softer cookies, slightly underbake by 1 minute.
- For more on keeping cookies soft, read tips from chewy molasses cookies.
variation (if any)
- Replace chocolate chips with peanut butter chips or chopped nuts.
- Add a pinch of cinnamon for warm flavor.
- Use honey instead of granulated sugar for a different sweetness.
FAQs
Q: Can I use nonfat Greek yogurt?
A: Yes. Nonfat yogurt works, but cookies may be a bit less rich.
Q: Can I make these egg-free?
A: You can try an egg substitute like a flax egg, but texture will change.
Q: Can I bake larger or smaller cookies?
A: Yes. Adjust baking time: larger cookies need more time, small ones need less.
Q: Are these cookies gluten-free?
A: Yes, the recipe has no flour and is naturally gluten-free if your ingredients are labeled gluten-free.
Peanut Butter Greek Yogurt Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine peanut butter, Greek yogurt, brown sugar, granulated sugar, and egg. Mix until well combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto a lined baking sheet.
- Bake for 10-12 minutes or until golden around the edges.
- Let cool and drizzle chocolate or peanut butter on top before serving.