Peanut butter cookies are a childhood favorite, but they aren’t always the most nutritious option. Enter the Peanut Butter Greek Yogurt Cookie: a softer, healthier, and protein-packed evolution of the classic. By replacing a significant portion of the butter or oil found in traditional recipes with thick Greek yogurt, we create a cookie that is incredibly moist, pillowy, and guilt-free.
This recipe is a masterclass in healthy baking swaps. The Greek yogurt adds tanginess and moisture, allowing the rich, nutty flavor of the peanut butter to shine without being weighed down by grease. These cookies have a texture somewhere between a soft-baked cookie and a muffin top—tender, satisfying, and perfect for fueling active days.
Why You’ll Love This Recipe
High Protein Snacking
Between the peanut butter, Greek yogurt, and egg, these cookies pack a surprising amount of protein into a sweet treat. They are excellent for post-workout recovery or as a satisfying afternoon snack that won’t lead to a sugar crash.
Soft & Pillowy Texture
If you prefer soft cookies over crispy ones, this recipe is for you. The acidity in the yogurt reacts with the baking soda to create a fluffy, airy crumb that stays soft for days. It’s a melt-in-your-mouth experience that feels far more indulgent than the calorie count suggests.
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 tsp vanilla extract
- 1 cup all-purpose flour (or oat flour)
- 0.5 tsp baking soda
- 0.25 tsp salt
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment.
- Cream peanut butter and brown sugar. Beat in egg, yogurt, and vanilla.
- Stir in flour, baking soda, and salt until combined.
- Scoop onto sheet and flatten with a fork.
- Bake 9-11 mins until edges are golden but centers soft.
Ingredient Highlights & Substitutions
Essential Ingredients
Creamy Peanut Butter: Standard commercial peanut butter works best for texture, but natural can be used if stirred very well.
Greek Yogurt: Use plain or vanilla. Full-fat or 2% is best; non-fat works but the cookies will be slightly chewier. It must be thick (strained) yogurt, not regular runny yogurt.
Flour: All-purpose flour or oat flour works.
Sweetener: Brown sugar gives moisture and a caramel note.
Vanilla Extract: Enhances the peanut butter flavor.
Smart Substitutions
For a gluten-free version, use a 1:1 gluten-free baking flour or certified gluten-free oat flour. You can swap peanut butter for almond butter or sunflower seed butter for a different flavor profile. Chocolate chips are a welcome addition, or roll them in crushed peanuts for extra crunch.
If you enjoy baking simple, crowd-pleasing treats, you should definitely check out this Sugar Cookie Recipe for another classic option.
Step-by-Step Instructions
Prep Phase
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Measure your peanut butter and yogurt—using room temperature ingredients helps them mix smoother.
Mixing Phase
In a large bowl, cream together the peanut butter, softened butter (if using a small amount), and brown sugar until smooth.
Beat in the egg, Greek yogurt, and vanilla extract. The mixture will look creamy and pale.
In a separate bowl, whisk the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture. Do not overmix; stop when the flour streaks disappear.
Optional: Fold in chocolate chips or chopped nuts.
Baking Phase
Scoop tablespoons of dough onto the baking sheets. These cookies don’t spread much, so flatten them slightly with the back of a spoon or use a fork to make a crosshatch pattern (dip the fork in sugar to prevent sticking).
Bake for 9-11 minutes. The edges should be slightly golden, but the centers will look soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Results
Technique Secrets
Thick Yogurt is Key: The success of this recipe relies on the moisture balance. If your yogurt is watery, the dough will be sticky and the cookies will be cakey/gummy. If your yogurt has liquid on top, drain it off before measuring.
Don’t Overbake: Because these are meant to be soft, they can dry out easily. Pull them from the oven while they still look a bit underdone.
Common Mistakes to Avoid
Using natural peanut butter with the oil separated. This creates greasy spots in the cookie. If you must use natural, ensure it is stirred to a completely uniform consistency before measuring.
| Ingredient | Traditional Role | Yogurt Role |
|---|---|---|
| Fat Source | Butter/Oil | Yogurt & PB |
| Texture | Crisp/Chewy | Soft/Cakey |
| Protein | Low | High |
| Moisture | Fat-based | Dairy-based |
Serving Ideas & Pairings
Presentation & Plating
Drizzle with a little melted chocolate or peanut butter glaze for a bakery-style look.
Pairing Suggestions
These are the ultimate breakfast cookie. Serve with a sliced banana and a cup of coffee.
Frequently Asked Questions
Can I use vanilla yogurt?
Yes, it adds sweetness. You might want to reduce the added sugar slightly (by 1-2 tbsp).
How do I store them?
Because of the yogurt, these stay moist. Store in an airtight container for 3-4 days.
Can I freeze the dough?
Yes, scoop into balls and freeze. Bake from frozen, adding 2 minutes to the time.
Conclusion
Peanut Butter Greek Yogurt Cookies are a delightful hybrid of healthy snack and sweet indulgence. They prove that you can lighten up a classic recipe without losing the flavor that makes it a favorite.
