If you are looking for a cookie that bridges the gap between a healthy snack and a decadent dessert, look no further than these Peanut Butter Greek Yogurt Cookies. These soft, pillowy treats use Greek yogurt to replace some of the fat typically found in cookies, resulting in a lighter texture and a boost of protein. They are incredibly easy to mix up—no mixer required—and bake into a delightful, melt-in-your-mouth cookie that captures the classic peanut butter flavor we all love.
Why You’ll Love This Recipe
Perfect for Guilt-Free Indulgence
Typical peanut butter cookies are heavy on butter and sugar. By incorporating Greek yogurt, we add moisture and tanginess while reducing the calorie count. The yogurt creates a unique, cake-like texture that is soft and satisfying. They are sweet enough to cure a craving but wholesome enough to enjoy with your afternoon tea or as a lunchbox treat for the kids.
Simple Pantry Ingredients
You likely have everything you need right now. Peanut butter, flour, sugar, an egg, and a tub of yogurt. There are no fancy flours or obscure sweeteners required. It is an old-fashioned style recipe with a modern, healthy twist. The dough comes together in minutes, making it a perfect “emergency cookie” recipe.
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 (190°C). Mix flour, baking soda, and salt in a bowl.
- Whisk peanut butter, yogurt, brown sugar, and egg until smooth.
- Combine wet and dry ingredients. Do not overmix.
- Drop spoonfuls onto baking sheet. Press crisscross pattern with a fork.
- Bake for 10-12 minutes. Cool on rack.
Ingredient Highlights & Substitutions
Essential Ingredients
Greek Yogurt: Plain or vanilla Greek yogurt works best. It must be thick (strained) to prevent the dough from being too wet.
Creamy Peanut Butter: Standard creamy peanut butter (like Jif or Skippy) provides the best texture. Natural PB can be used but may result in a crumblier cookie.
All-Purpose Flour: Provides the structure.
Brown Sugar: Adds moisture and a caramel flavor note that pairs perfectly with peanut butter.
Smart Substitutions
For a gluten-free version, use a 1:1 gluten-free baking flour blend. You can use vanilla yogurt for a sweeter cookie, or stick to plain for a more neutral base. If you want to add texture, stir in chocolate chips or crushed peanuts. For a lower sugar option, a granulated sweetener like erythritol can be used, though the texture may be slightly drier.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.
Cooking Phase
In a large bowl, whisk together the peanut butter, Greek yogurt, brown sugar, and egg until smooth and creamy. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix! Drop spoonfuls of dough onto the baking sheet. Use a fork dipped in sugar to press a crisscross pattern onto each cookie (this helps them flatten and bake evenly). Bake for 10-12 minutes until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
Pro Tips for Perfect Results
Technique Secrets
The dough will be stickier than traditional cookie dough due to the yogurt. If it is too sticky to handle, chill it in the fridge for 20 minutes before baking. The fork-press method is classic for peanut butter cookies, but dipping the fork in sugar prevents it from sticking to the wet dough and adds a nice crunch to the top.
Common Mistakes to Avoid
A common mistake is using regular yogurt instead of Greek. Regular yogurt is too watery and will make the cookies spread into flat puddles. Stick to the thick stuff. Also, be careful not to overbake; these cookies are meant to be soft. They will look slightly underdone in the center when you pull them out but will firm up as they cool.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 5g |
| Carbohydrates | 14g |
| Fat | 6g |
| Sugar | 8g |
Serving Ideas & Pairings
Presentation & Plating
These cookies look classic with their fork marks. Serve them with a dusting of powdered sugar for a snowy look, or sandwich two together with a little extra peanut butter or jam for a fun treat.
Pairing Suggestions
A cold glass of milk is the non-negotiable partner for peanut butter cookies. For a more dessert-like experience, crumble one over vanilla ice cream. If you are a fan of simple, soft cookies, you might also enjoy the classic The Ultimate Snickerdoodles (Easy), which share that delightful pillowy texture.
Frequently Asked Questions
Q1? Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. In fact, chilling it often results in a slightly puffier cookie.
Q2? Why are my cookies cakey?
That is the nature of baking with yogurt! The acidity and moisture create a softer, cake-like crumb rather than a chewy, crisp one.
Q3? Can I use almond butter?
Yes, almond butter works well, though the flavor will be milder.
Conclusion
Peanut Butter Greek Yogurt Cookies are a delightful twist on a classic, offering a softer texture and a slightly healthier profile. They are quick, easy, and satisfying—perfect for filling the cookie jar without the guilt.
