Save to Pinterest My sister texted me at 10 p.m. asking if I had anything sweet in the house, and all I had was butter, yogurt, and a jar of chocolate chips. Twenty minutes later, we were sitting on the kitchen floor with spoons in hand, scraping the bowl clean. There were no eggs, no baking, no waiting for anything to cool. Just the kind of instant satisfaction you need when a craving hits hard and the stores are already closed.
I made this for a small gathering once, scooped into little bowls and topped with sea salt flakes. Everyone assumed it was some fancy no-churn ice cream base. When I told them it was just cookie dough with yogurt, half the room asked for the recipe on the spot. One friend even admitted she ate the leftovers straight from the container at 2 a.m. that same night, which I took as the highest compliment.
Ingredients
- Unsalted butter, softened to room temperature: This is your flavor foundation, so let it sit out for at least an hour until its soft enough to press a finger into easily without melting.
- Plain full-fat Greek yogurt: The tanginess balances all that sugar and gives the dough a creamy, almost cheesecake-like richness that you wont get from regular yogurt.
- Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy, which makes the texture less dense.
- Light brown sugar, packed: Adds a hint of molasses warmth and moisture, making each spoonful taste a little more complex.
- Pure vanilla extract: A full teaspoon makes a noticeable difference, rounding out the flavors and giving the dough that classic cookie smell.
- All-purpose flour, heat-treated: Baking or microwaving the flour kills any bacteria, making this dough completely safe to eat raw, and it doesnt change the taste at all.
- Fine sea salt: Just a quarter teaspoon sharpens the sweetness and makes the chocolate chips pop on your tongue.
- Mini semisweet chocolate chips: The mini size distributes chocolate more evenly, so you get a little in every bite instead of big clumps.
Instructions
- Heat-treat the flour:
- Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely on the counter before using it, this step makes the dough safe to eat raw.
- Cream the butter and sugars:
- Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 to 3 minutes until the mixture looks pale and fluffy. Scrape down the sides of the bowl halfway through so everything blends evenly.
- Mix in the yogurt and vanilla:
- Turn the mixer to low and add the Greek yogurt and vanilla extract, beating just until smooth and no streaks remain. The mixture might look slightly curdled at first, but it will come together as you mix.
- Combine the dry ingredients:
- In a separate bowl, whisk the cooled flour and sea salt together, then gradually add it to the wet mixture on low speed. Stop mixing as soon as you dont see any dry flour, overmixing makes the dough dense and tough.
- Fold in the chocolate chips:
- Use a spatula to gently stir in the mini chocolate chips until theyre spread throughout the dough. Try not to crush them or the dough will get streaky with melted chocolate.
- Chill the dough:
- Cover the bowl with plastic wrap or transfer the dough to an airtight container, then refrigerate for at least 30 minutes. This firms up the texture and makes it easier to scoop cleanly.
- Serve and store:
- Scoop tablespoon-sized portions and enjoy them straight from the fridge. Keep leftovers covered in the refrigerator for up to 5 days, or freeze individual scoops in a sealed bag for up to a month and thaw them in the fridge before eating.
Save to Pinterest One night, my nephew asked if he could help make dessert, and I handed him the spatula to fold in the chocolate chips. He took his job so seriously, counting each stir out loud and making sure every chip was perfectly mixed. When we finally tasted it, he announced it was the best thing hed ever made, and I didnt have the heart to tell him all he did was stir.
How to Heat-Treat Flour Safely
Spread your flour on a rimmed baking sheet in a thin, even layer and bake it at 350°F for exactly 5 minutes. The goal is to bring the internal temperature to 165°F, which kills any potential bacteria without toasting the flour or changing its flavor. If you dont have an oven available, microwave the flour in a microwave-safe bowl on high for 1 minute, stirring every 15 seconds and checking the temperature with an instant-read thermometer until it reaches 165°F. Let it cool completely on the counter before mixing it into your dough, because adding warm flour will soften the butter too much and make the texture runny instead of scoopable.
Customizing Your Cookie Dough
This base recipe is forgiving and loves substitutions. Swap half the all-purpose flour for finely ground oat flour if you want a heartier, slightly nutty flavor that also adds a bit of fiber. Stir in a handful of chopped walnuts, crushed pretzels, or rainbow sprinkles for texture and color. If youre dairy-free, use non-dairy yogurt like coconut or almond-based and replace the butter with softened vegan butter, the texture stays creamy and rich. I once added a spoonful of peanut butter and a handful of crushed graham crackers, and it tasted like a deconstructed peanut butter pie.
Serving and Storage Tips
This dough tastes best when its cold, straight from the fridge, because the texture is firm and scoopable like soft serve. If you want to make individual portions ahead of time, scoop tablespoon-sized balls onto a parchment-lined tray and freeze them for an hour, then transfer to a freezer bag. Thaw them in the fridge for about 20 minutes before eating, or eat them frozen for a firmer, fudgier bite. You can also layer the dough between graham crackers for a quick no-bake cookie sandwich, or swirl it into vanilla yogurt for breakfast that feels like dessert.
- Keep stored dough covered tightly in the fridge to prevent it from drying out or absorbing other food smells.
- If the dough feels too soft after sitting out, pop it back in the fridge for 10 minutes to firm up before scooping.
- For a fun presentation, serve scoops in small bowls with a drizzle of melted chocolate or a sprinkle of flaky sea salt on top.
Save to Pinterest This recipe turned into my go-to whenever I need something sweet without the commitment of turning on the oven. Keep it in the fridge, and youll always have a little moment of joy waiting for you at the end of a long day.
Recipe Questions & Answers
- → Why use Greek yogurt in cookie dough?
Greek yogurt replaces raw eggs, adding creaminess and a subtle tang while binding the ingredients together safely. It creates a smoother texture and makes the dough completely safe to eat without baking.
- → How do I heat-treat flour?
Spread flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in batches until it reaches 165°F. This eliminates any bacteria, making the flour safe for raw consumption.
- → Can I freeze this dough?
Yes, portion the dough into tablespoon-sized scoops and freeze in a sealed bag for up to 1 month. Thaw in the refrigerator before serving for the best texture.
- → Is this dough safe to eat raw?
Absolutely. The flour is heat-treated and there are no raw eggs, making this completely safe to enjoy straight from the refrigerator or freezer.
- → How long does the dough stay fresh?
Store in an airtight container in the refrigerator for up to 5 days. The texture actually improves after chilling, becoming firmer and more scoopable.
- → Can I make this dairy-free?
Yes, substitute the butter with vegan butter and use a non-dairy Greek yogurt alternative. The texture and flavor will remain deliciously creamy.