Peanut Butter & Greek Yogurt Chocolate Chip Cookies

Chocolate Chip Cookies are the quintessential dessert. They are sweet and chewy and they just melt in your mouth. We elevated our recipe by adding some unexpected secrets... Adding FAGE Total 5% Greek Yogurt to these delicious peanut butter cookies adds another element of protein while making them moist, light, and fluffy! No we’re not joking, there is protein in these chocolate chip cookies! But protein aside, this recipe sets you up for delicious, perfect cookies every time. The ingredients and assembly are pretty similar to other cookie recipes so it’s approachable for any level baker, but the special secret is that these cookies are actually eggless! It combines all of our favorite childhood flavors like peanut butter and chocolate with the added benefit of some protein that we all could use a little more of.

20 minutes

⅔ cup packed brown sugar

¼ cup (4 tablespoons) unsalted butter, at room temperature 

½ cup plain FAGE Total 5%

2 tablespoons all-natural, smooth peanut butter*

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour 

1 teaspoon baking soda

¾ teaspoon salt

¾ cup bittersweet chocolate chunks

Flaky sea salt (optional)

*Feel free to add more nut butter if you want a deeper flavor.

  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Using an electric mixer, cream together the butter and sugar until light and fluffy.
  3. Gently mix in the Greek yogurt, peanut butter, and vanilla until combined.
  4. Fold in the flour, baking soda, and salt until just incorporated. Stir in the chocolate chunks.
  5. Using an ice cream scoop, drop 2oz scoops of batter onto the preparing baking sheet, at least 1-inch apart. Sprinkle with a pinch of flaky sea salt.
  6. Bake for 10-12 minutes, until the edges begin to lightly brown. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Back to top