Mystery Dish: Dark Chocolate Greek Yogurt Cookies

Fudgy chocolate cookies made with greek yogurt! They’re strangely amazing! :)

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

Happy Mystery Dish Day! I know it’s Black Friday, but I refuse to brave the crowds and face American consumerism head-on. No material item is worth that craziness. Ugh, I’m not a crowds person at all. Just give me a good book, some tea, and a yummy snack like popcorn or cookies and I’m happy. And these cookies are AWESOME. They’re the perfect book-reading, movie-watching, game-playing companion. Super rich and chocolately with lots of tart cranberries and mini chocolate chips mixed in.

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

These Dark Chocolate Greek Yogurt Cookies were a fun way to use up some ingredients that were selected by our hostess, Rebecca from Living Better Together. She asked us to make something amazing with at least three of the following ingredients: Hazelnuts, Pork Belly, Dark Chocolate, Cranberries, Bourbon, Red Potatoes, Pimento Cheese, Ginger, Yogurt, French Bread, Buckwheat, and Rice Krispies. I honestly don’t remember how I came up with the idea of making greek yogurt cookies, but a little googling later I realized they were actually a thing!

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

One fun element about them besides how awesome they taste is that they’re also made with no butter or oil… perfect for those times when you don’t have any on hand but want a cookie or when you’re trying to eat a lil healthier. Like after Thanksgiving, haha. I hope you had a great day celebrating with family and friends, btw!

Dark Chocolate Greek Yogurt Cookies | thepajamachef.com

I’m not going to lie–these cookies don’t have that soft and chewy texture of most addictive cookies. These cookies are soft and puffy, not quite muffin tops but close. What they lack in chewiness they make up for in flavor. I used both dark chocolate and semi-sweet chocolate in them [dark chocolate cocoa powder and mini semi-sweet chocolate chips], but you could certainly mix and match based on your tastes. I hope you enjoy them, and be sure to check out what my friends made for you too!

one year ago: Harvest Pear Crisp with Crystallized Ginger
two years ago: Teriyaki Meatball Bowls
three years ago: Thai Peanut Ginger Wings
four years ago: Pumpkin Cheesecake with Pecan Praline Sauce 

Dark Chocolate Greek Yogurt Cookies

  • Servings: 36
  • Time: 30 minutes
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from Give Recipe

  • 1 egg
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8-12 ounces plain greek yogurt [I used nonfat but 2% or whole milk yogurt is also great]
  • 1 1/2 cups flour
  • 1 cup dark chocolate cocoa powder [like Hershey’s Special Dark]
  • 1 teaspoon baking powder
  • pinch salt
  • 1/3 cup mini chocolate chips
  • 1/3 cup dried cranberries
  • 2 teaspoons sea salt, optional

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silpat.

In a large bowl, whisk egg, powdered sugar, vanilla, and 8 ounces plain greek yogurt together. In a separate bowl, stir together flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to egg mixture, adding up to another 4 ounces of greek yogurt if necessary if it’s too thick to stir. I used another 2 ounces but 4 seemed like too much. Fold in almost all of the chocolate chips and cranberries, reserving a few tablespoons to press on the top before baking.

Scoop cookie dough out [it will be thick] with a cookie dough scoop or two spoons. Place about 1-2 inches apart on baking sheets. They don’t spread so you can put them fairly close together. Since dough is so thick, it’s easiest to use multiple pans and scoop it all out at once. Afterwards, press down on tops of dough balls gently with a spoon, then dot with a few cranberries or chocolate chips.

Bake for 10 minutes, then cool on baking sheets a few minutes before cooling on a wire rack. Sprinkle with sea salt while hot if desired.

 

See what other Mystery Dish gals made this month:

Gluten Free Chocolate Bourbon Hazelnut Cake from Living Better Together

Turtle Krispies Treats from I Dig Pinterest

Dark Chocolate Greek Yogurt Cookies from The Pajama Chef

Chewy Chocolate Hazelnut Granola Bars from I Want Crazy

Dark Chocolate Hazelnut English Toffee from Flavor the Moments

Dark Chocolate Hazelnut Cranberry Buttercrunch from Inspiration Kitchen

Skinny Dark Chocolate Pomegranate Hazelnut Fudge from Joyful Healthy Eats

Cranberry Hazelnut Crepe Cake from Blahnik Baker

Dark Chocolate Gingerbread Rice Krispie Treats from The Smart Cookie Cook

Mini Eggnog Cheesecakes with Hazelnut Cookie Crust from The Well Floured Kitchen

Salted Hazelnut Scotcheroos from Yummy Healthy Easy

Pumpkin Pie Peanut Butter Cups

Pumpkin Pie Peanut Butter Cups combine my most favoritest flavors in a perfectly addictive, rich candy treat! 

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

If you like pumpkin pie, or chocolate, or peanut butter, you will LOVE these little bites. They are the absolute perfect blend of pumpkin and everyone’s favorite chocolate-peanut butter treats. I just can’t get enough of them! Except that I can. They are so rich and full of delicious [and SIMPLE] ingredients that one is more than enough. Until a couple hours later. :)

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

Whenever I can, I love to keep these no-bake peanut butter cup bars in the freezer. One day I was stressed and REALLY needed one of those bars. They’re good, but they’re uber sweet. Plus, it’s pumpkin season. Soooo, I chose one of the many recipes on Pinterest and hoped for the best. I love pumpkin but I just wasn’t sure how it’d go with peanut butter, ya know? Turns out… pumpkin + peanut butter + chocolate = LOVE x a zillion. :) The filling tastes like a creamy, nutty pumpkin pie. I’ve never had pumpkin pie with chocolate, but now I’m tempted to add peanut butter to my pumpkin pie filling and drizzle it with chocolate syrup. It’s crazy talk, I know, but these are just SO good. You’ve gotta try them… they’d be a great secondary dessert for Thanksgiving or a great weeknight snack. :) Enjoyyy!

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

one year ago: Mixed Vegetable Mornay 
three years ago: Crockpot Saucy Italian Chicken
four years ago: Monster Cookies

Pumpkin Pie Peanut Butter Cups

  • Servings: 10
  • Time: 60 minutes
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from The Lean Green Bean

Ingredients:

  • 4 tablespoons pumpkin puree
  • 4 tablespoons peanut butter [I used natural creamy but anything would work]
  • 1 1/2 tablespoons maple syrup [or other liquid sweetener like honey or agave]
  • 1 teaspoon chia seeds
  • pinch of pumpkin pie spice
  • 1+ cup chocolate chips [I used milk chocolate but semi sweet or dark or white would work too]

Directions:

On a small baking sheet, place 10 silicone muffin liners. Alternatively, you could line a muffin tin with 10 paper liners – but I think silicone works better for candy if you have it.

Stir together pumpkin, peanut butter, maple syrup, chia seeds, and pumpkin pie spice in a small bowl. In another small bowl, melt 1/2 cup chocolate chips for the base in the microwave. I always melt chocolate on 50% power in 20 second bursts, stirring in between, and always stop when some of the chips are still separated so as to not burn it. When you stir vigorously it melts them in.

Place 1/2 tablespoon of the chocolate in the base of each cup. Scoop 1 tablespoon of the pumpkin mixture on top of chocolate in each cup,  gently pressing down with a spoon to create a disk.

Melt remaining chocolate, then cover pumpkin layer with chocolate. If you run out of chocolate feel free to use more–I just barely had enough.

Freeze the cups for 30-40 minutes, then store in the refrigerator until ready to serve.

#PumpkinWeek: Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect fall cookie! They’re chewy and full of pumpkin and chocolate goodness! 

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

This week I’m participating in a fun event–#PumpkinWeek, hosted by Terri of Love & Confections so we can celebrate all things pumpkin in anticipation of National Pumpkin Day on October 26th! During this week, 17 food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board! I’ll be back a couple more times this week with more pumpkin deliciousness, but first let’s enjoy these cookies, okay?!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

I love cookies. I love pumpkin. But for the most part, I don’t like pumpkin cookies. See, cakey cookies aren’t my thing. I’m just not a fan. When you add lots of pumpkin puree to regular cookie dough, they get cakey. Superrrr cakey. When I saw that this recipe didn’t include other cake-inducing ingredients like eggs and butter, but used coconut oil instead, I was intrigued. And guess what? I loved ’em! Absolutely LOVED them. These cookies have the best chewy texture and pack a huge pumpkin [and pumpkin spice] punch. But that’s not all! To temper that spice, there aren’t just one, but TWO kinds of chocolate chips in there–dark and semi sweet in mini form. Yum!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeekThese cookies are so little and poppable that they are absolutely addictive! I can’t wait to make a second batch myself. :) Enjoy!

two years ago: Apple Peanut Butter Muffins
three years ago: Pumpkin Spice Mini Muffins
four years ago: Pumpkin Chicken Tacos

Pumpkin Chocolate Chip Cookies

  • Servings: 36 cookies
  • Time: 2 hours
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from Joyful Healthy Eats

Ingredients:

  • 3/4 cup coconut oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 2 1/4 cup white whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 5 ounces dark chocolate chips
  • 5 ounces mini chocolate chips

Directions:

In a stand mixer, beat together coconut oil, brown sugar, and vanilla. Mix until smooth, then add pumpkin and mix again. Add flour, pumpkin pie spice, baking soda, and baking powder. Mix until combined, then fold in chocolate chips. Cover and refrigerate dough for 60 minutes.

Just before that time ends, preheat oven to 350 degrees. Roll dough into 1 tablespoon size balls, pressing down gently on the tops to form a mound.

Bake for 10-12 minutes, until light brown. Allow to cool for 10 minutes on the cookie sheet before removing to a cooling rack to cool completely. Store in an airtight container.

Check out all the #PumpkinWeek Bloggers and their recipes:

Pumpkin Loaf by Love and Confections

Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla

Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake

Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie

Pumpkin Peach Smoothie by Happy Food Healthy Life

Egg and Pumpkin Breakfast Cups by Curious Cuisiniere

Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain

Easy Homemade Pumpkin Puree by Life Tastes Good

Pumpkin Orange Soup by The Not So Cheesy Kitchen

Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm

Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures

Slow Cooker Pumpkin Butter by My Catholic Kitchen

Pumpkin Scones by Making Miracles

Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef

Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Banana Chocolate Chip Mini Muffins

Cute lil mini muffins filled with bananas and chocolate are perfect lunchbox treats!

Banana Chocolate Chip Mini Muffins | thepajamachef.comEven though it’s pumpkin season, I bet you still have some brown bananas hanging about, needing to become banana bread, right?!? Well, next time you do, you will have to try these adorable Banana Chocolate Chip Mini Muffins! I have a million banana bread recipes on my blog, and I love every one of them. :) This one is no exception! Each muffin is full of mini chocolate chips and tons of banana flavor. You know how some banana recipes only call for one banana? That’s never enough, and this recipe knows it. That’s why it includes THREE bananas. Triple the banana love, folks!

Banana Chocolate Chip Mini Muffins2These muffins are extra moist and rich thanks to the double dose of butter and sour cream in the batter. Is it weird that the first thing that came in my mind while typing butter and sour cream is, “boy, I’d like a baked potato.” Wait–don’t answer that. I guess I’m hungry. :) While baked potatoes and banana muffins don’t go together, these muffins pair perfectly with a tall glass of milk or a cup of hot cocoa. Ben has become, can we say, a bit obsessed with chocolate milk recently, so he’d say you should serve the little guys with chocolate milk, but I say, drink whatever kind of milk suits your fancy. :)

Banana Chocolate Chip Mini Muffins | thepajamachef.comNormally I prefer our everyday lunch/snack muffins to be on the healthy side, but sometimes you gotta live it up and enjoy the chocolate! :) There’s plenty to go around!

Banana Chocolate Chip Mini Muffins | thepajamachef.comJust look at all those mini chips on top! That’s why I love mini chocolate chips…spreading the wealth! YUM!

one year ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Roasted Vegetable Soup
four years ago: Pumpkin Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini Muffins

  • Servings: 36
  • Time: 30 minutes
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from The Lively Kitchen

Ingredients:

  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana [about 3]
  • 1/3 cup sour cream or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line mini muffin pans with paper liners or grease with cooking spray.

With a mixer, cream butter and sugar until fluffy. Add eggs one by one, mixing well in between. Beat in bananas, sour cream, and vanilla. Slowly mix in flours and baking soda by hand until just combined, then fold in chocolate chips.

Spoon into prepared pans and bake for 10-13 minutes or until toothpick inserted in the center comes out clean.

Cool completely before storing in an airtight container. These freeze well!

#10DaysofTailgate: Cinnamon Puppy Chow

Take regular puppy chow up a notch with this cinnamon-infused version. You gotta have some sweets for tailgating, right?!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

It’s Monday and the first day of a week’s worth of recipes I’m sharing as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! :)

#10DaysofTailgate Sponsors

Puppy chow–always puppy chow, never muddy buddies–is THE snack I associate with friends. One of my good friends from high school always made puppy chow for Christmas gifts, packaging it in cute tins. My college friends and I are also huge puppy chow fans. Almost all of our post-college get-togethers [which are sadly few and far between, since the five of us live in three states and three countries: Tennessee, Ohio, Pennsylvania, South Korea, and France :(] involve this simple peanut butter and chocolate snack. Though we have many puppy chow memories, my favorite is when we made puppy chow in a hotel room during one of the girl’s wedding weekends. This was ridiculously fun, as you may imagine, since we bought all the supplies at Target including some cheap-o plastic bowls to use in the microwave for melting the peanut butter mixture. Oh my, such fun! I don’t think that hotel room has ever seen so much powdered sugar!!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

Since puppy chow and I have such history, I have a hard time with all these “variations” floating around the internet. But sometimes tailgating calls for something a little special, right? So I sacrificed [ha] and whipped up this easy amped up version of puppy chow….CINNAMON Puppy Chow. And guess what? It is awesome… full of that chocolate peanut butter goodness you’re used to, but with a fun fall cinnamon-y twist. Please try it and experience the awesomeness for yourself! I bet you’ll love it!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

Cinnamon Puppy Chow

  • Servings: 20
  • Time: 15 minutes
  • Print

from 4 Little Fergusons

Ingredients:

  • 2 cups chocolate or cinnamon chips
  • 1 cup creamy peanut butter
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 boxes Chex cereal, divided [13 ounce box Cinnamon Chex; 16 ounce Corn Chex=18 cups total]
  • 3 cups powdered sugar, divided

Directions:

In a saucepan set over low heat, melt chocolate chips, peanut butter, and butter together, stirring continually. When melted, remove from heat and stir in vanilla and cinnamon.

Place half of the cereal in a large bowl and pour half of the chocolate mixture on top. Carefully stir, then transfer to a gallon-size ziploc. Repeat with the rest of the ingredients, using a new bag too. Divide powdered sugar between two bags and shake to combine.

Combine both bags into a large tupperware, making sure to stir together so the Cinnamon Chex is mixed in.

Here’s what the rest of the crew brought to the table…

Starters
Grilled Shrimp with Bloody Mary Dip
 by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips
Oktoberfest Beer Mustard with Dippers
 by Eliot’s Eats

Mains
Bacon Cheeseburger Egg Rolls
 by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kalua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe
 by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections