I’m sure you’ve noticed the craze. Greek yogurt recipes are all over the Internet. Butter is being substituted left and right. Pinkberry created Greek yogurt froyo. And some people are even standing in front of their fridges (or mini fridges, if you’re in a dorm like me) eating spoonfuls of yogurt from the container as we speak. And by some people, I mean my roommate.
I don’t judge her. Especially since I stand next to her with a jar of peanut butter in my hand and a spoon in the other. That’s the kind of relationship we have. The kind of relationship where I tell her I’ve never had Greek yogurt and she tells me to put the peanut butter down and come try a spoonful of tart heaven.
How can you say no to a description like that? You can’t. So, I tried a spoonful. And sadly, I wasn’t a huge fan. It’s way too tart for my liking. But, when I saw a recipe for Greek yogurt chocolate chip cookies, I decided to give it another shot. Maybe it would taste better mixed with something. Maybe, mixing it with cookie dough and white chocolate chips was the perfect solution. So, that’s what I did.
Normally I don’t skimp on dessert. I live by the ‘go big or go home’ motto when it comes to sweets, but I figured since bikini season is here, why not? What’s the worst that could happen?
Let me just tell you the worst that can happen. The worst is that, like me, you classify these cookies as “healthy food”, making it okay for you to eat half of the batch. In one sitting. Without sharing. Or stopping for a sip of milk. I’m not saying they taste like regular cookies or that they can replace your buttery-chocolate-chip-hot-out-of-oven cravings, but if you are looking for a lighter cookie, that you won’t feel guilty for eating, then these have your name all over them.
These cookies taste just like the top of a muffin. They are cakey, extremely moist, and very pillowly. The morsels of white chocolate add the perfect hint of sweetness and the best part is, unlike a muffin, these cookies are relatively healthy. So, feel free to eat two, seven, or the whole batch. Either way, I won’t judge you.
Greek Yogurt White Chocolate Chip Cookies
Recipe slightly adapted from Heather’s French Press
1 cup brown sugar
½ cup granulated sugar
2 teaspoons vanilla
2/3 cup plain Greek yogurt
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 tsp salt
1 10 oz. bag white chocolate chips
Preheat oven to 375 degrees.
Combine eggs and both sugars in a bowl.
Add the vanilla and Greek yogurt. Stir until mixed.
In a separate bowl, combine flour, baking soda, and salt.
Gradually stir flour mixture into wet ingredients. Mix until well combined.
Fold in white chocolate chips.
Scoop about a tablespoon of dough (per cookie) onto a greased cookie sheet—the dough will be very sticky.
Bake for 10-11 minutes.
Let cookies cool slightly before eating.