Sunday, November 25, 2012

Greek Yoghurt and Devil's Food Cake Mix Cookies

That is all it takes to make dark chocolate cookies. Since I had waaaay too much Greek style yoghurt on hand, I looked for a cookie recipe to use up the excess yoghurt. I found the following recipe on several blogspots, so I gave it a try.

Here is my version:

Quick Chocolate Cookies

Yield: 32 cookies  Prep Time : 15 minutes.  Cook Time: 10 minutes per cookie sheet


1 cup Kroger's Greek nonfat yoghurt (all natural-1 cup 150 calories)
1 Betty Crocker Devil's Food Super Moist Cake Mix ( pudding in the mix)
1/2 cup semi-sweet chocolate chips
1 cup Lotus Speculoos Hagel (sprinkles)


Preheat oven to 350F.
Line one large cookie sheet with a silicone mat.
Pour yoghurt and cake mix into a large bowl and stir with a fork. Continue to stir until all dry cake mix is incorporated into the yoghurt.
Stir in the chocolate chips and Speculoos sprinkles.
Place rounded tablespoons of dough onto cookie sheet at about 2 inches apart. Press down with moistened and sugar coated fork.
Bake for 10 minutes. 
Cookies will be very soft, so let them cool on the silpat mat until they have firmed up. Then remove them from the cookie sheet and place on cooling rack.
Let cool completely before storing them.
Makes very soft cookie.

The original recipe is from

Healthier Three Ingredient Fudgy Chocolate Cookies

Yield: 20 cookies
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins


1 box of chocolate fudge cake mix (I used Duncan Hines)
1 cup of Greek strained nonfat plain yogurt (I use Chobani or Fage)
1 cup of semisweet chocolate chips


1. Preheat oven to 350F. Line two baking sheets with silpat mats or parchment paper. Pour cake mix and yogurt into a large glass mixing bowl and stir with a spoon. It may appear that there is too much dry batter to blend with the yogurt but if you continue to stir, it will come together into one uniform dough. A little more cake mix will stick to the yogurt with each stir. After the dough comes together, if it really does seem too dry, add in one more tablespoon of yogurt and mix until blended.
2. Stir in chocolate chips. Take rounded tablespoons of dough and place on cookie sheet, about 2 inches apart. Press down gently on dough as it does not spread that much during baking. Bake for approximately 8-10 minutes. If you touch them, they will still be very soft. The cookies will firm up and set after finished cooling. Let cookies cool on the cookie sheet and firm up before removing them from the baking sheets.

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