Soft-centered, bakery-style yogurt cookies with crisp edges and generous pockets of melted chocolate chips. These cookies are made in one bowl, require no eggs, and stay tender for days thanks to the addition of yogurt. You won’t taste the yogurt at all, but you will notice the perfectly thick texture and rich bite.

Why You’ll Love This Recipe

These cookies are easy, reliable, and incredibly satisfying. The dough comes together quickly without any special equipment, making it perfect for busy days or last-minute baking. Yogurt keeps the cookies moist and soft long after baking, so they never turn dry or crumbly. They also freeze beautifully, both baked and unbaked, which makes them ideal for planning ahead. Most importantly, they deliver that classic bakery-style look with gooey centers and lightly crisp edges.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted and cooled
1/4 cup white granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/4 cup full-fat Greek yogurt or plain full-fat yogurt, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips

Directions

In a large mixing bowl, combine the melted butter, white sugar, and brown sugar. Mix until smooth and well blended.
Add the vanilla extract and yogurt, stirring until fully incorporated and the mixture looks creamy.
Add the flour, baking soda, baking powder, and salt. Mix gently until no dry flour remains, being careful not to overmix.
Fold in the chocolate chips evenly throughout the dough.
Cover the bowl and refrigerate the dough for 1 hour to help the cookies stay thick.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop 1/4-cup portions of dough and place them on the baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but the centers still look soft.
Remove from the oven and allow the cookies to cool completely on the baking sheets to finish setting.

Servings and timing

This recipe makes 12 large cookies.
Prep time: 5 minutes
Chilling time: 1 hour
Baking time: 10–12 minutes
Total active time: about 17 minutes (excluding chilling)

Variations

You can swap the chocolate chips for dark chocolate, white chocolate, or chocolate chunks.
Add chopped nuts such as walnuts or almonds for extra texture.
Mix in shredded coconut or toffee bits for a different flavor profile.
For a warmer taste, add 1/2 teaspoon of cinnamon to the dry ingredients.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
To freeze baked cookies, place them in freezer-safe containers for up to 6 months.
Cookie dough can also be frozen in portioned balls for up to 6 months.
To bake from frozen, bake at 350°F and add about 5 extra minutes to the baking time.

FAQs

Can I taste the yogurt in these cookies?

No, the yogurt does not add any tangy flavor. It only improves texture and moisture.

Can I use low-fat yogurt?

Low-fat or non-fat yogurt is not recommended because it can make the cookies drier.

Why are there no eggs in this recipe?

Leaving out eggs helps the cookies stay thicker and gives them a softer, bakery-style center.

Do I really need to chill the dough?

Chilling is important for preventing excessive spreading and keeping the cookies thick.

Can I make smaller cookies?

Yes, simply scoop smaller portions and reduce the baking time by 2–3 minutes.

Can I freeze the dough?

Yes, the dough freezes very well and can be baked directly from frozen.

What kind of chocolate chips work best?

Milk chocolate, semi-sweet, or dark chocolate all work well based on your preference.

How do I know when the cookies are done?

The edges should be set while the centers still look slightly underbaked.

Can I double the recipe?

Yes, this recipe doubles easily without any adjustments.

Why did my cookies turn out flat?

This usually happens if the dough wasn’t chilled or the butter was too hot when mixed.

Conclusion

These yogurt cookies are a simple yet impressive dessert that delivers soft centers, crisp edges, and rich chocolate flavor every time. With minimal effort and pantry-friendly ingredients, they’re perfect for everyday baking, special treats, or stocking your freezer for later. Once you try them, they’re sure to become a regular favorite in your kitchen.

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