Save My sister challenged me to create cookies without eggs one rainy afternoon when we were out of everything but yogurt and butter. The first batch came out surprisingly tender with this soft, almost cake-like center that made us both pause. Now whenever I bake these, the kitchen fills with that warm vanilla scent that somehow feels like a hug.
I brought a batch to my book club meeting last month and watched three different people ask for the recipe before even finishing their first cookie. Something about the subtle tang from the yogurt balances the chocolate perfectly. My friend Sarah texted me that same night saying her husband had already requested them for his birthday.
Ingredients
- Unsalted butter: Room temperature is nonnegotiable here as it creates that perfect creaminess when whipped with the sugars
- Greek yogurt: Plain works beautifully as the eggs substitute while adding moisture and a subtle richness you cannot get otherwise
- Vanilla extract: Do not skimp on this because it is the backbone of that classic cookie flavor everyone craves
- All-purpose flour: The structure builder that holds everything together without making these too dense or heavy
- Semi-sweet chocolate chips: These provide just the right amount of sweetness to complement the subtle tanginess of the yogurt
Instructions
- Prepare your space:
- Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper for effortless cleanup later
- Whip the butter and sugars:
- Beat together the butter granulated sugar and brown sugar until the mixture looks fluffy and pale like a cloud
- Add the wet ingredients:
- Mix in the Greek yogurt and vanilla extract until everything is smoothly incorporated and glossy
- Combine the dry mixture:
- Whisk the flour baking soda and salt in a separate bowl to ensure even distribution
- Bring it together:
- Gradually fold the dry ingredients into the wet mixture stopping when you still see a few streaks of flour then fold in those chocolate chips
- Scoop and bake:
- Drop generous tablespoonfuls onto your prepared sheets leaving about two inches between each and bake until the edges turn golden brown
- The patience step:
- Let them rest on the hot baking sheet for ten minutes because this is when they finish cooking into that perfect soft texture
Save These cookies have become my go-to when friends need cheering up or when I want something sweet but not overwhelmingly rich. The texture reminds me of the soft-baked cookies from those fancy bakeries but honestly these taste even better.
Making Them Your Own
Regular yogurt works perfectly fine if that is what you have though Greek yogurt gives a slightly denser more satisfying texture. I have discovered that adding a pinch of cinnamon transforms these into something that tastes like a cozy chocolate chip snickerdoodle hybrid.
Storage Secrets
These stay remarkably soft in an airtight container at room temperature for up to four days though they rarely last that long in my house. The yogurt actually helps keep them moist longer than eggs would which is a happy accident I discovered during my first batch.
Serving Suggestions
Warm these slightly in the microwave for about ten seconds before serving to recreate that freshfromtheoven experience. They are exceptional with a cold glass of milk or crumbled over vanilla ice cream for an impromptu dessert.
- Try adding chopped walnuts or pecans if you want some crunch alongside the chocolate chips
- A sprinkle of flaky sea salt on top before baking creates that sweet and salty combination everyone loves
- For extra indulgence sandwich two cookies around a scoop of your favorite ice cream
Save 
There is something so satisfying about these cookies—the kind that makes you want to pause and really enjoy each bite. I hope they become as loved in your kitchen as they are in mine.
Recipe FAQs
- → Why use Greek yogurt in cookies?
Greek yogurt adds moisture and tenderness while creating a soft, chewy texture. It also serves as an egg replacement, making these cookies naturally egg-free without sacrificing structure or flavor.
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular plain yogurt works perfectly as a substitute. The cookies may be slightly less thick but will still maintain their soft texture and delicious taste.
- → Why is my cookie dough sticky?
The sticky texture comes from the Greek yogurt, which adds moisture. This is normal and expected. Use a cookie scoop or spoon to portion the dough, and the cookies will bake up perfectly.
- → How do I know when the cookies are done?
The cookies are ready when the edges are golden brown, even if the centers look slightly underdone. They continue cooking on the hot baking sheet during the 10-minute cooling time, setting perfectly.
- → Can I freeze the dough or baked cookies?
Yes, portion the dough onto a baking sheet and freeze until firm, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes. Baked cookies also freeze well for up to 3 months.
- → What variations can I try?
Add a pinch of cinnamon for warmth, mix in chopped walnuts or pecans for crunch, or swap semi-sweet chips for white chocolate, dark chocolate, or butterscotch chips. The yogurt base adapts well to different flavors.