Irresistible Greek Yogurt Cookies That Stay Soft for 5 Days

Let me tell you about my absolute favorite cookie hack – Greek yogurt cookies that taste like they came straight from a fancy bakery! I stumbled upon this trick years ago when I ran out of eggs mid-batch (we’ve all been there, right?), and now I’ll never go back. The Greek yogurt gives these chocolate chip cookies the most incredible soft-yet-chewy texture while keeping them moist for days. Seriously, these disappear faster than I can make them – my kids start hovering in the kitchen the moment they smell that vanilla and chocolate wafting through the air. The best part? You get that perfect bakery-style thickness without any fussy techniques. Just simple ingredients mixed with love (and maybe a few extra chocolate chips because why not?).

Why You’ll Love These Greek Yogurt Cookies

Oh my goodness, where do I even start? These Greek yogurt chocolate chip cookies are my go-to for so many reasons:

• That dreamy soft-and-chewy texture that stays perfect for days (if they last that long!)
• Super easy to make – no fancy equipment or complicated steps
• A little healthier twist with Greek yogurt adding protein and moisture
• That gorgeous bakery-style look with thick centers and golden edges
• The way the chocolate chips stay melty even after cooling (trust me, it’s magic)

Seriously, one bite and you’ll understand why these never last more than a day in my house!

Ingredients for Greek Yogurt Cookies

Here’s everything you’ll need to make these irresistible cookies – and yes, I’m super specific about certain ingredients because they really do make all the difference:

• 1/2 cup unsalted butter – softened to that perfect finger-indenting consistency (not melted!)
• 1/2 cup granulated sugar – basic white sugar works beautifully here
• 1/2 cup light brown sugar – packed firmly into the measuring cup for that caramel depth
• 1 large egg – straight from the fridge is fine, it’ll mix in perfectly
• 1/3 cup plain Greek yogurt – I prefer whole milk or 2% for richest results
• 2 tsp vanilla extract – the good stuff, not imitation!
• 2 cups all-purpose flour – spooned and leveled to avoid dense cookies
• 1 tsp baking soda + 1/2 tsp baking powder – our rising dream team
• 1/2 tsp salt – brings out all the flavors
• 1 1/2 cups chocolate chips – semi-sweet is my fave, but go wild!

Equipment You’ll Need

Don’t worry – you probably already have everything needed for these Greek yogurt cookies! Here’s my trusty toolkit:

• 2 mixing bowls (one for wet, one for dry ingredients)
• Hand mixer or sturdy wooden spoon (I’ve used both with great results)
• 2 baking sheets (no need to grease if using parchment)
• Parchment paper (my secret for perfect golden bottoms)
• Measuring cups and spoons
• Cookie scoop or tablespoon (for those picture-perfect mounds)

That’s it! No fancy gadgets required for these beauties.

How to Make Greek Yogurt Cookies

Okay, here’s where the magic happens! Making these Greek yogurt cookies is seriously foolproof – just follow these simple steps for bakery-worthy results every time. I’ll walk you through each stage with all my little tricks I’ve learned after making these dozens of times.

Step 1: Preheat and Prep

First things first – fire up that oven to 350°F (175°C). This gives it time to reach the perfect temperature while we mix our dough. Line two baking sheets with parchment paper – no greasing needed! The paper gives us those beautifully golden bottoms without any sticking.

Step 2: Cream Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar. Here’s my golden rule: beat them for a full 1-2 minutes until super light and fluffy. This isn’t the time to rush! Those tiny air pockets we’re creating will give our cookies that perfect texture.

Step 3: Add Wet Ingredients

Now beat in the egg until completely incorporated – no streaks! Then mix in that glorious Greek yogurt and vanilla extract. The mixture should look smooth and creamy, almost like a thick cake batter. If it looks a bit curdled at first, just keep mixing – it’ll come together beautifully.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures all our leaveners are evenly distributed. I always give it a good 30-second whisk – it makes such a difference in the final texture!

Step 5: Combine and Add Chocolate Chips

Gently fold the dry ingredients into the wet mixture. Here’s the key: mix just until the flour disappears – overmixing leads to tough cookies! Then stir in those chocolate chips (I usually add an extra handful because… why not?). The dough will be thick and slightly sticky – exactly what we want!

Step 6: Bake to Perfection

Scoop 1.5 tablespoon portions of dough onto your prepared sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are lightly golden but the centers still look slightly underdone. This is crucial! They’ll continue cooking on the hot pan out of the oven. Let them rest for 5 minutes before transferring to a cooling rack – if you can resist eating them warm straight from the pan!

Tips for Perfect Greek Yogurt Cookies

After making batches and batches (and eating way too many test cookies), here are my foolproof secrets for the absolute best Greek yogurt cookies every single time:

Room temp is everything! Your butter should be soft enough to leave a fingerprint indent – not melted or greasy. Cold ingredients just don’t blend as beautifully.

Press extra chocolate chips on top of each dough ball right before baking – it gives that gorgeous bakery-style look with melty chocolate peeking through.

Don’t skip the pan-cooling step! Those 5 minutes on the baking sheet let the centers set perfectly without overbaking. I know it’s tempting to grab them immediately, but patience pays off with the ideal texture.

And my sneaky trick? Underbake by 1 minute – the cookies will continue cooking on the hot pan for that perfect soft center.

Ingredient Substitutions

Listen, I know we don’t always have exactly what a recipe calls for – here are my tested swaps for these Greek yogurt cookies that still deliver amazing results:

• Chocolate chips: Dark chocolate chunks or white chocolate chips work beautifully (my kids love rainbow sprinkles too!)
• Sugar: Coconut sugar replaces brown sugar 1:1 for a deeper flavor
• Flour: For gluten-free, use a 1:1 GF blend (I like King Arthur’s)
• Greek yogurt: Regular plain yogurt works in a pinch, but add 1 tsp cornstarch to thicken it up

One thing I wouldn’t change? That butter – it’s what gives these cookies their signature richness!

Storing and Reheating Greek Yogurt Cookies

Here’s the beautiful thing about these Greek yogurt cookies – they stay soft for days! Store them in an airtight container at room temperature for up to 5 days (if they last that long). For longer storage, freeze cooled cookies in a single layer before transferring to freezer bags. When the craving hits, just pop a frozen cookie in the microwave for 15 seconds – it’ll taste freshly baked! My secret? A quick 5-minute warm-up in a 300°F oven revives that just-baked texture perfectly.

Nutritional Information

Here’s the fun part – these Greek yogurt cookies give you that bakery-style indulgence with a little nutritional boost! Each cookie (based on my batch of 24) comes in at about:

• 210 calories
• 10g fat (6g saturated – blame the delicious butter!)
• 28g carbs (with 1g fiber)
• 3g protein (thank you, Greek yogurt!)

Now, keep in mind – these numbers can vary based on your exact ingredients and cookie size. My neighbor’s batch came out slightly different when she used almond flour and sugar-free chocolate chips. But honestly? When audience members ask for cookies, they’re rarely counting calories!

FAQs About Greek Yogurt Cookies

I get asked about these Greek yogurt cookies all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use flavored Greek yogurt? I’ve tried it – vanilla or honey yogurt adds extra sweetness, but stick with plain for the best texture. Flavored varieties sometimes make the cookies spread too much.

Why did my cookies come out flat? Usually it’s one of three things: butter was too soft/melted, you overmixed the dough, or your baking soda/powder might be old. Check those first!

Can I freeze the cookie dough? Absolutely! Scoop the dough balls onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen – just add 1-2 extra minutes.

What makes these yogurt chocolate chip cookies so thick? That’s the Greek yogurt magic! It adds moisture without thinning the dough like extra butter would. Plus, not overmixing keeps the structure perfect.

Can I make these without chocolate chips? Of course! Try nuts, dried fruit, or even just plain – they’ll still be wonderfully soft and chewy.

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