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

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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!

Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

Sweet and fluffy buttermilk waffles are topped with plenty of my favorite things…including caramelized bananas… to make my ultimate waffles!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

How about a yummy breakfast for Monday morning? These waffles are my ULTIMATE breakfast, you guys. Seriously. They’re light and fluffy and full of my favorite flavors: chocolate and coconut. But they don’t stop there. No, they’re topped with sweet brown sugar caramelized bananas, peanut butter, maple syrup, more chocolate chips, and creamy vanilla yogurt [though if you’re a whipped cream fan, that would probably suit you better]. See? Yum!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

Before making these waffles, I had never caramelized bananas before, but now that I know how to do it, I probably will never stop. It’s crazy how something so easy can totally transform something I love into something I love even more! And it was super fast to do, too. I realize by saying that it means I probably didn’t use the right technique, but they tasted good… so, oh well! :) Breakfast of champions, right here! Enjoy your day. :)

one year ago: Creamy Shells and Yogurt
two years ago: Strawberry Muffins
three years ago: Watermelon Coolers
four years ago: Brown Sugar Bacon Twists

Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

  • Servings: 2-3
  • Time: 30 mins
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Ingredients:

for waffles [adapted from allrecipes.com]

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour [can use white whole wheat or more all-purpose flour]
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk [can use 1 tablespoon lemon juice/vinegar + enough milk to fill 1 cup]
  • 1/4 cup milk [can use half and half or heavy cream]
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon coconut extract [can use vanilla or almond extract]
  • mini chocolate chips
  • peanut butter, vanilla yogurt, maple syrup, additional mini chocolate chips

for bananas [from Food.com]

  • 2 teaspoons butter or oil
  • 2-3 tablespoons sugar
  • 2 bananas, sliced into coins [bananas shouldn’t be too soft/ripe to begin with]
  • cinnamon

Directions:

Preheat waffle iron.

In a large bowl, stir together flours, sugar, baking powder, and baking soda. In a smaller bowl, whisk together milks, butter, eggs, and coconut extract. Pour the liquid ingredients into the dry ingredients gradually, carefully whisking together.

Spoon batter into hot waffle iron. About 1/3 cup is right for my waffle iron. Top batter with about a tablespoon of mini chocolate chips, then cook until steam isn’t coming out of the waffle iron and the waffle is golden brown.

Continue cooking until batter is gone; this should be about 6 waffles.

While waffles are cooking, prepare bananas. Heat butter in a small skillet set over medium heat. Sprinkle sugar on a small plate or bowl and roll bananas in sugar until coated. Place bananas in hot skillet and sprinkle with cinnamon. Cook for a minute or so until golden brown. Flip and sprinkle other side with cinnamon, then cook for another minute and remove from heat.

Top waffles with peanut butter, vanilla yogurt, bananas, and mini chocolate chips or other toppings as desired.

Strawberry Yogurt

Ben and I are yogurt-a-holics. Seriously, at any given time we have about half a shelf of our fridge full of yogurt. Tubs of plain or vanilla. Individual cartons of sundry flavors. It is insane! For awhile, I even made our own yogurt in the crockpot, then strained it out to make homemade Greek yogurt. While that stuff was good, it was time consuming and I fell out of the habit. But our other habit [buying a bazillion flavors at the store] is expensive. What’s a girl to do? Make my own toppings, of course!

Strawberry Yogurt | thepajamachef.com

Back in the days of homemade yogurt I purchased multiple flavors of jam to stir into homemade yogurt. That was easy, but pricy, and took up tons of valuable fridge space. This time, I had some frozen fruit for smoothies and made up a quick strawberry puree with just a bit of sugar, lemon juice, and cinnamon. Hardly a recipe, yobut this sauce is a perfect addition to those store bought tubs of plain yogurt and I thought some of you may enjoy it too! Lately I’ve been prepping mason jars of strawberry yogurt on the weekend and enjoying them at work all week long. For an extra treat, add some homemade granola or a few mini chocolate chips! Yum!

one year ago: Cumin-Scented Cabbage Salad
two years ago: Extraordinary Grilled Cheese
three years ago: The Best Egg Salad I’ve Ever Had

Strawberry Yogurt
click to print

Ingredients:

  • 2 cups frozen strawberries
  • 1 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 32 ounces plain yogurt [regular or greek]

Directions:

In a nonreactive saucepan, combine strawberries, lemon juice, sugar, and cinnamon. Let sit at room temperature for about 30 minutes to let berries defrost, then set over low heat, stirring constantly, until sugar melts and berries begin to break down. Gently break larger berries apart with a wooden spoon. Pour into a small bowl to cool.

Meanwhile, divide yogurt between 6 containers [1 cup/8 ounces each]. When strawberry sauce has cooled, top yogurt with 2-3 tablespoons strawberry sauce. You may have a little sauce leftover. Cover and refrigerate until ready to enjoy.

Time: 60 minutes [10 minutes active].
Yield: 6 servings yogurt, approximately 1 cup strawberry sauce.

Skinny Southwest Chicken Dip

love dip. I am made for dip. In my younger years, if I wasn’t ordering chicken fingers at a restaurant, it was some kind of dip. Instant high school/college dinner! Yes! While I don’t do that very often anymore, I do love me some dips for group appetizers. Snacky foods just bring people together because they’re always coming back for more! I made this Skinny Southwest Chicken Dip for the last big church event Ben and I went to in Bloomington, soon before moving to Nashville. This dip was a big hit with everyone, and I can see it being perfect for football parties this fall too!

skinny southwest chicken dip | thepajamachef.com

When I told people the name of the dip, I intentionally didn’t emphasize the “skinny” bit. See, people tend to equate skinny with not flavorful, boring, or blah. This dip is anything BUT! The skinny bit comes from the dip’s greek yogurt base, replacing the usual suspects like mayo or sour cream. I love greek yogurt for what it is–yogurt. I could eat yogurt [greek or not] day in and day out without complaint. I love the stuff! But subbing greek yogurt for mayo or sour cream in dips and such really freaks me out. I love those other creamy things for their unique flavors and plain greek yogurt is NOT the same. But in some things, when there’s lots of other stuff going on… use the healthy, creamy, protein-packed alternative without fear. </rant> :)

skinny southwest chicken dip | thepajamachef.com

The seasoning for this creamy chicken, bean, and veggie dip was originally a flavorful blend of chili powder, onion powder, and garlic powder. But since I was making this for a crowd–and using the church’s dollar–I didn’t want to buy three new jars of spices. So I just bought one–an amped up Southwest Mrs. Dash. Seasoning blends can get a bad rap, but for dishes like this they are a fabulous bargain. [P.S. I also like to add those blends to roasted potatoes, hot rice, or even a wrap/grilled cheese.] Taco seasoning would be an equally great alternative, or you could go back to the original recipe and use the suggested blend, plus some cayenne for a ‘lil kick. However you season this dip, the Southwest/Mexican seasonings pair amazingly well with the chicken, black beans, and veggies. Be sure to make this dip ahead of time so the flavors have time to marry in the fridge before being scooped up with a salty tortilla chip. I liked it best on day number 2! Enjoy!

Skinny Southwest Chicken Dip [adapted from Yellow Bliss Road]
click to print

Ingredients:

  • 16 ounces plain Greek yogurt
  • 1 1/2 tablespoons Mrs. Dash Southwest Chipotle seasoning [or taco seasoning, or chili powder + garlic powder + onion powder + cayenne]
  • 1 pound chicken, cooked and shredded
  • 15 ounce bag frozen corn
  • 1 cup fresh sweet peppers, diced
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can diced tomatoes, drained
  • tortilla chips, for serving

Directions:

In a large bowl, mix together yogurt, Southwest Chipotle seasoning, chicken, corn, and peppers. Then slowly stir in black beans and tomatoes. Refrigerate for one hour or more [overnight is best] prior to serving with tortilla chips.

Time: 10 minutes.

Yield: 5-6 cups.