Peanut Butter & Yoghurt Chocolate Chip Cookies


135 g packed brown sugar
4 tablespoons unsalted butter, at room temperature 
140 g plain FAGE Total 5%
2 tablespoons all-natural, smooth peanut butter*
2 teaspoons vanilla extract
170 g all-purpose flour 
1 teaspoon baking soda
¾ teaspoon salt
90 g 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 180 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 yoghurt, 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 scoops of batter onto the preparing baking sheet, at least 2.5cm 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.