These Mini Yogurt Cookies with Chocolate Chips are a real treat! At home, we always had the habit of buying packaged cookies with chocolate chips, but one day, with two jars of yogurt to use up and no cookies at home, I decided to make them in this homemade version, even without eggs and with brown sugar. The result? Soft cookies, delicious, and perfect for dunking in milk, ready to win over everyone at breakfast or snack time!
Discover also:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 100
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 241.21 (Kcal)
- Carbohydrates 34.20 (g) of which sugars 13.18 (g)
- Proteins 3.87 (g)
- Fat 10.71 (g) of which saturated 6.84 (g)of which unsaturated 3.68 (g)
- Fibers 0.66 (g)
- Sodium 46.59 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare the yogurt cookies with chocolate chips, you need a few simple ingredients, mostly already in the pantry. The list is short but essential: always choose quality raw materials for an even more delicious result
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 jar yogurt
- 1/2 cup brown sugar
- 1 tbsp baking powder (for desserts)
- 1 pinch salt
Tools
Another thing I love about this recipe is that you don’t need complicated equipment: just a few kitchen utensils that we all have at home. Here’s what you need to make the yogurt cookies stress-free.
- 1 large bowl
- 1 electric whisk
- 1 sharp knife
- 1 plastic wrap
- 1 baking tray
- 1 parchment paper
Steps
The process is really easy and within everyone’s reach. With a few steps, you get a soft and fragrant dough, ready to become irresistible cookies. Follow the recipe for my yogurt cookies with chocolate chips step by step and see what a success!
For the dough
1. In a bowl, mix the brown sugar with a pinch of salt.
2. Add the yogurt and pieces of butter. Mix until you get a soft cream. Use an electric whisk, a stand mixer, or a wooden spoon.
3. Sift the flour with the baking powder and a pinch of salt directly into the bowl.
Smart tips: I used vanilla baking powder, but you can add cinnamon, lemon peel, or vanilla for flavor.
4. Incorporate the ingredients with a wooden spoon until you have a homogeneous dough.
5. Add the chocolate chips and mix well to get a dough block.
7. Divide the dough into several pieces, form sausages, and wrap them in plastic wrap.
8. Place in the refrigerator for 1 hour.
9. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them, and press them slightly (they puff up).
10. Bake in a static oven at 356°F for 15-18 minutes, until golden.
The yogurt cookies with chocolate chips are the perfect recipe for those looking for a simple yet irresistible dessert. Soft inside, fragrant and delicious, they are ideal for a snack, to accompany coffee, or for a sweet treat at the end of the day.
Try making my yogurt cookies too and write to me in the comments what you think!
Variants and Tips
For 1 a citrus touch, add lemon or orange zest.
Try with white or milk chocolate chips.
Add dried fruits (walnuts, almonds, hazelnuts) to the dough.
For a dairy-free version, use vegetable yogurt and seed oil.
Store the cookies in a tin box for 4-5 days.
Mini Yogurt Cookies with Chocolate Chips: perfect for dunking in milk
The great thing is that you can really get creative: bake the mini cookies in the oven for a crunchy result, keep them soft for those who love dunking cookies in milk, or flavor the dough with vanilla, lemon zest, or cinnamon. A recipe that everyone loves, kids included!
What are you waiting for? Try this recipe now and let me know if you liked it!
FAQ (Questions and Answers)
Often those who make this recipe write to me with doubts or curiosities: I have collected here the most frequent questions with practical answers, so you will immediately find the solution without risking mistakes. They are useful tips that are valid for many other homemade preparations!
Can I use vegetable yogurt?
Yes! Soy or coconut yogurt works great, you’ll get a vegan and soft shortcrust.
Can I replace butter with oil?
Certainly! 100 ml of seed oil makes the dough lighter and crumblier.
How long do the cookies last?
The cookies keep for up to 5 days in a tin box.
Can I flavor it differently?
Add lemon, orange, or vanilla zest for a more intense flavor.
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