Soft, tender, and just the right amount of sweet, these Chocolate Chip Greek Yogurt Cookies bring together everything you love about a classic chocolate chip treat with a lighter, melt-in-your-mouth twist. The magic comes from using Greek yogurt, which keeps every bite unbelievably soft while adding a subtle tang that balances the richness of the chocolate.

What makes this greek yogurt cookies recipe even better is how effortlessly it comes together. With pantry staples and a quick stir of yogurt chocolate chips, you get a batch of cookies that feel home-baked and cozy without all the fuss. Whether you’re craving a simple afternoon sweet or looking for a slightly lighter dessert that still tastes indulgent, these cookies deliver every time.

Mini Chocolate Chip Greek Yogurt Cookies on a cooling rack - 1
  • What Makes This Recipe So Good
  • What Goes Into Greek Yogurt Cookies
  • How To Make Chocolate Chip Greek Yogurt Cookies
  • Tips For Making Chocolate Chip Greek Yogurt Cookies
  • Recipe FAQ’s
  • Mini Chocolate Chip Greek Yogurt Cookie Bites Recipe

What Makes This Recipe So Good

This Chocolate Chip Greek Yogurt Cookies recipe stands out because the Greek yogurt adds a soft, pillowy texture you don’t get from traditional cookies. It keeps the centers tender while helping the edges stay lightly golden, giving you that perfect balance of chewy and soft without relying on extra butter or oil.

You’ll also love how versatile and reliable this greek yogurt cookies recipe is. The yogurt chocolate chips melt beautifully into the dough, creating pockets of creamy sweetness in every bite. It’s an easy, feel-good recipe that delivers homemade comfort with a lighter twist: perfect for everyday cravings or sharing with friends.

What Goes Into Greek Yogurt Cookies

Flat lay photo of ingredients shot of brown sugar, caster sugar, egg, full fat greek yogurt, chocolate chips, pure vanilla extract, baking soda, salt, sea salt flakes, coconut oil in solid state - 2

These Chocolate Chip Greek Yogurt Cookies keep things simple with ingredients you probably already have on hand.

  • Coconut Oil: Using it in solid form (not melted) helps create a thicker dough that bakes into soft, slightly puffy cookies with a subtle hint of coconut in the background.
  • Brown Sugar: Adds moisture and gives the cookies their signature chew, while also deepening the flavor in a way white sugar alone can’t.
  • Full Fat Greek Yogurt: The secret to ultra-tender centers. It adds moisture and a gentle tang that balances the sweetness without making the cookies dense.
  • Mini Chocolate Chips: Their small size lets them melt evenly through the dough so every bite has the perfect amount of chocolate.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chocolate Chip Greek Yogurt Cookies

Use a mixer to beat the coconut oil with both sugars until combined, then add egg and vanilla. - 3
  1. Beat Wet Ingredients: Use a mixer to beat the coconut oil with both sugars until combined, then add egg and vanilla and continue mixing until light and fluffy.
Mix the full-fat Greek yogurt into the batter. - 4
  1. Add the Greek Yogurt: Mix the full-fat Greek yogurt into the batter and mix it until the batter becomes smooth and fully combined.
Create a well in the center, add flour, salt, and baking soda - 5
  1. Combine Dry Ingredients: Create a well in the center, add flour, salt, and baking soda, stir the ]ingredients together, then mix everything until just combined.
Gently fold in 1/4 cup of the mini chocolate chips into the batter. - 6
  1. Fold in the Chocolate Chips: Gently fold in 1/4 cup of the mini chocolate chips, being extra careful and taking it slow as not to overmix the dough.
Refrigerate mixture for at least 3 hours or overnight to help firm the batter. - 7
  1. Chill Dough: Refrigerate mixture for at least 3 hours or overnight to help firm the batter, since yogurt makes it stickier.
When ready to bake, preheat your oven to 176°C (350°F) and line a baking sheet with parchment paper. - 8
  1. Preheat the Oven: When ready to bake, preheat your oven to 176°C (350°F) and line a baking sheet with parchment paper.
Scoop 1/2-teaspoon of dough, roll into balls, place on the baking sheet, top with chocolate chips, and bake for 10 minutes. - 9
  1. Shape and Bake: Scoop 1/2-teaspoon of dough, roll into balls, place on the baking sheet, top with chocolate chips, and bake for 10 minutes until golden.
Allow the cookies to cool on a rack for 5–10 minutes. - 10
  1. Cool and Finish: Allow the cookies to cool on a rack for 5–10 minutes, then sprinkle with sea salt flakes if desired.

These Chocolate Chip Greek Yogurt Cookies pair beautifully with a few cozy treats that make snacking feel extra special. If you want something warm and comforting alongside them, serve a small mug of Nutella Hot Chocolate . It is rich, silky, and makes the cookies taste even more chocolatey.

For something a little different, these cookies are surprisingly great with a slice of Peanut Butter Chocolate Chip Banana Bread because the soft banana crumb and peanut butter notes make the tang from the Greek yogurt shine. You can also go refreshing with Strawberry Coconut Mojitos , which add a bright fruity contrast that keeps everything light and fun.

Tips For Making Chocolate Chip Greek Yogurt Cookies

  • Chilling the dough really matters, so give it the full time because it helps the cookies stay thick and soft instead of spreading too much.
  • I like to use solid coconut oil straight from the jar because it gives the cookies a tender texture without making them greasy.
  • Scoop tiny portions of dough for the cutest mini cookies and add extra chocolate chips on top before baking for a prettier finish.
  • Keep an eye on the oven during the last minute because these cookies can go from golden to overdone quickly.

No, melted oil will make the dough spread too much. Solid coconut oil helps the cookies hold their shape and stay soft in the center.

Yes, chilling is essential because the yogurt makes the dough stickier than usual. The cold rest firms it up so the cookies bake thick and tender.

Mini Chocolate Chip Greek Yogurt Cookies - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1/4 cup coconut oil in solid state, not melted
  • ▢ 1/2 cup brown sugar or coconut sugar
  • ▢ 1/4 cup caster sugar superfine sugar
  • ▢ 1 egg large
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 1/4 cup full fat natural Greek yogurt
  • ▢ 1 cup plain flour or all purpose flour, + 2 tablespoons
  • ▢ 1/4 teaspoon salt
  • ▢ 1/4 teaspoon baking soda
  • ▢ 1/3 cup mini chocolate chips I used Enjoy Life, divided
  • ▢ 1 pinch sea salt flakes

Instructions

  • Using a hand mixer, beat together the oil and sugars until combined. Add the egg and vanilla and beat until light and fluffy. Mix in the yogurt until combined.
  • Make a well in the centre of your wet mix; add the flour, salt, and soda into the centre; mix the dry ingredients together first to combine them before mixing them through the wet ingredients. Mix until just combined (do not over beat) and fold through 1/4 cup of the chocolate chips. Refrigerate until firm (minimum three hours or overnight if you can is required for the batter, as it is stickier due to the yogurt compared to normal cookie dough).
  • When you’re ready to bake, preheat oven to 176ºC | 350ºF.
  • Scoop and roll 1/2 teaspoon of cookie dough PER COOKIE into balls and place onto a baking tray/sheet lined with baking/parchment paper. Press a few more chocolate chips over the tops of each cookie with the remaining chocolate chips (as many as you want), and bake for 8-10 minutes or until cookies are nice and golden in colour.
  • Allow to cool onto a cooling rack for 5-10 minutes. Sprinkle with sea salt flakes (optional)

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Mini Chocolate Chip Greek Yogurt Cookie Bites on a baking tray - 13

Ingredients

  • 1/4 cup coconut oil in solid state, not melted
  • 1/2 cup brown sugar or coconut sugar
  • 1/4 cup caster sugar superfine sugar
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 1/4 cup full fat natural Greek yogurt
  • 1 cup plain flour or all purpose flour, + 2 tablespoons
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup mini chocolate chips I used Enjoy Life, divided
  • 1 pinch sea salt flakes

Instructions

  • Using a hand mixer, beat together the oil and sugars until combined. Add the egg and vanilla and beat until light and fluffy. Mix in the yogurt until combined.
  • Make a well in the centre of your wet mix; add the flour, salt, and soda into the centre; mix the dry ingredients together first to combine them before mixing them through the wet ingredients. Mix until just combined (do not over beat) and fold through 1/4 cup of the chocolate chips. Refrigerate until firm (minimum three hours or overnight if you can is required for the batter, as it is stickier due to the yogurt compared to normal cookie dough).
  • When you’re ready to bake, preheat oven to 176ºC | 350ºF.
  • Scoop and roll 1/2 teaspoon of cookie dough PER COOKIE into balls and place onto a baking tray/sheet lined with baking/parchment paper. Press a few more chocolate chips over the tops of each cookie with the remaining chocolate chips (as many as you want), and bake for 8-10 minutes or until cookies are nice and golden in colour.
  • Allow to cool onto a cooling rack for 5-10 minutes. Sprinkle with sea salt flakes (optional)

Notes

Nutrition

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