News & Recipes
News & Recipes
Peanut Butter & Greek Yogurt Chocolate Chip Cookies


Cook Time : 20 minutes


  • ⅔ cup packed brown sugar
  • ¼ cup (4 tablespoons) unsalted butter, at room temperature
  • ½ cup Athina Greek yogurt
  • 2 tablespoons all-natural, smooth peanut butter*
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup bittersweet chocolate chunks
  • Flaky sea salt (optional)

* Feel free to add more nut butter if you want a deeper flavor.



  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Using an electric mixer, cream together the butter and sugar until light and fluffy.
  3. Gently mix in the Athina Greek yogurt, peanut butter, and vanilla until combined.
  4. Fold in the flour, baking soda, and salt until just incorporated. Stir in the chocolate chunks.
  5. Using an ice cream scoop, drop 2oz scoops of batter onto the preparing baking sheet, at least 1-inch apart. Sprinkle with a pinch of flaky sea salt.
  6. Bake for 10-12 minutes, until the edges begin to lightly brown. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.