Best Yogurt Chocolate Chip Cookies Recipes

YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

DARK CHOCOLATE CHIP COOKIES WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract.
• Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH YOGURT CHIPS AND STRAWBERRIES

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the yogurt chips and strawberries.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

NO FAT/ LOW CALORIE YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Beat Splenda and Promise together.
• Add yogurt and vanilla.
• Combine flour, soda and salt.
• Stir flour mixture into Splenda mixture.
• Fold in chocolate chips.
• Drop by spoonfuls on well-greased cookie sheet.
• Bake for 12 minutes.
• Yield 40 cookies.

CHOCOLATE CHIP YOGURT COOKIES

Steps:

• Preheat oven to 375°F.
• Beat sugar, margarine and shortening until light and fluffy.
• Add yogurt and vanilla.
• In a separate bowl, combine flour, baking soda and salt.
• Stir flour mixture into sugar mixture.
• Fold in chocolate chips.
• Drop by spoonfuls on greased cookie sheets.
• Bake for 8-12 minutes.
• Cool 1 minute on sheet and then remove to racks.

PEANUT BUTTER CHOCOLATE CHIP YOGURT COOKIES

Steps:

• Preheat oven to 350 degrees. Place large piece of parchment paper on a baking sheet. Set aside.
• Whisk together peanut butter, yogurt, brown sugar, eggs, baking powder 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. Bake for 8-12 minutes, until cookies just start to crack on the top.

CHOCOLATE CHIP YOGURT COOKIES

Steps:

• 1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or leave sheet ungreased.
• 2. In a large bowl, beat sugar, brown sugar, margarine and shortening until light and fluffy. Blend in yogurt and vanilla.
• 3. In a separate bowl, combine flour, flax, baking soda and salt. Slowly add to sugar mixture until blended. Stir in chocolate chips.
• 4. Drop by spoonfuls onto prepared pan. Bake for 8-12 minutes or until light golden brown.
• 5. ***Nutrition info--- 101 calories per cookie 4.3g. fat (1.1g. saturated) 0 cholesterol 73mg sodium 14.2g carbs (7.6g Sugars) 1.3g. protein

PEANUT BUTTER CHOCOLATE CHIP YOGURT COOKIES

Steps:

• Preheat oven to 350 degrees. Place large piece of parchment paper on a baking sheet. Set aside.
• Whisk together peanut butter, yogurt, brown sugar, 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.