If you love soft, pillowy cookies that melt in your mouth, these Peanut Butter Greek Yogurt Cookies are going to be your new favorite. By substituting some of the fat with Greek yogurt, we create a lighter, fluffier cookie that is packed with protein and classic peanut butter flavor. They are incredibly easy to make, require no chilling time, and are a healthier alternative to traditional butter-laden cookies. Perfect for lunchboxes, post-workout snacks, or a guilt-free dessert.
Why You’ll Love This Recipe
Soft & Cake-Like Texture
Unlike the crisp or chewy texture of standard peanut butter cookies, the addition of Greek yogurt turns these into soft, almost cake-like bites. They stay tender for days and have a delightful lightness to them. The yogurt also adds a subtle tang that balances the sweetness of the brown sugar perfectly.
Healthier Ingredients
Using Greek yogurt boosts the protein content and reduces the calorie count. It pairs naturally with peanut butter, creating a satisfying snack that won’t leave you feeling sluggish. They are wholesome enough for breakfast but sweet enough to satisfy a cookie craving.
Ingredients
- 0.5 cup creamy peanut butter
- 0.5 cup Greek yogurt (plain or vanilla)
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 cup all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp salt
Instructions
- Preheat oven to 375°F. Whisk flour, soda, and salt.
- Mix peanut butter, yogurt, sugar, and egg until smooth.
- Combine wet and dry ingredients. Do not overmix.
- Drop onto baking sheet. Press with fork.
- Bake for 10-12 minutes. Cool on rack.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Greek Yogurt: Plain or vanilla works. Full-fat or 2% is best for texture; non-fat can make them a bit rubbery.
Peanut Butter: Creamy peanut butter (like Jif or Skippy) creates the best structure. Natural PB can be used but may result in a crumblier dough.
Brown Sugar: Provides moisture and a caramel flavor.
Flour: All-purpose flour gives the cookies structure.
Egg: Binds everything together.
Smart Substitutions
For a gluten-free version, use a 1:1 gluten-free baking flour blend. You can use almond butter or cashew butter if you prefer. If you want to add texture, stir in 1/2 cup of chocolate chips or chopped peanuts. For a lower sugar option, use a granulated sweetener alternative like erythritol.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Whisk the flour, baking soda, and salt together in a small bowl.
Mixing Phase
In a large bowl, whisk together the peanut butter, Greek yogurt, brown sugar, and egg until the mixture is smooth and creamy.
Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not overmix, or the cookies will be tough.
The dough will be sticky. Use a spoon or cookie scoop to drop mounds of dough onto the prepared baking sheet.
Use a fork dipped in sugar to press a crisscross pattern onto each cookie, flattening them slightly.
Baking Phase
Bake for 10-12 minutes, or until the edges are lightly golden. They will look soft in the center but will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Results
Technique Secrets
Because the dough is sticky due to the yogurt, chilling it for 15 minutes can make it easier to handle, though it’s not strictly necessary. dipping your fork in sugar before pressing prevents sticking and adds a nice sparkly crunch to the top of the cookie.
Common Mistakes to Avoid
Don’t overbake these! They are meant to be soft. If you bake them until they are hard, they will be dry. Pull them out when the bottoms are just golden.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 kcal |
| Protein | 4g |
| Carbohydrates | 14g |
| Fat | 5g |
| Sugar | 8g |
Serving Ideas & Pairings
Presentation & Plating
Serve these stacked high with a glass of milk. They make great ice cream sandwiches too—just add a scoop of vanilla between two cooled cookies!
Pairing Suggestions
If you love simple, peanut butter recipes, check out our 5-Ingredient Peanut Butter Cookies for a flourless version that is equally delicious.
Frequently Asked Questions
Q1? Can I use regular yogurt?
It is not recommended. Regular yogurt is too watery and will cause the cookies to spread into puddles. Stick to strained Greek yogurt.
Q2? How do I store them?
Store in an airtight container at room temperature for 3 days, or in the fridge for a week.
Q3? Can I make the dough ahead?
Yes, the dough can be refrigerated for up to 2 days before baking.
Conclusion
Peanut Butter Greek Yogurt Cookies are a delightful twist on a classic. Soft, protein-packed, and delicious, they allow you to indulge your sweet tooth in a smarter way.
