Greek Yogurt Cookie Dough (Printable Version)

Creamy, egg-free dough blending Greek yogurt, butter, and chocolate chips for a rich, scoopable dessert you can enjoy straight from the fridge.

# What You'll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# How to Prepare:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately while chilled, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Expert Suggestions:

01 -
  • No baking required, so you can go from craving to eating in under an hour with most of that time spent just chilling the dough.
  • The Greek yogurt adds a subtle tang that cuts through the sweetness and makes each bite feel lighter than traditional cookie dough.
  • Its safe to eat raw because the flour is heat-treated and theres no egg, which means you can keep a stash in the fridge without guilt.
  • You can customize it endlessly with whatever mix-ins you have on hand, from sprinkles to crushed pretzels to dried cranberries.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and this step takes only 5 minutes but makes the dough completely safe.
  • Make sure your butter is truly softened, not melted, or the dough will be greasy and wont hold its shape when you scoop it.
  • Let the flour cool completely before adding it to the wet ingredients, warm flour will melt the butter and ruin the texture.
  • Chill the dough for the full 30 minutes even if youre impatient, it transforms the consistency from sticky batter to scoopable treat.
03 -
  • Use a small cookie scoop to portion the dough evenly, it makes serving easier and helps you control how much you eat in one sitting.
  • If your dough tastes too sweet, add an extra pinch of sea salt and mix it in, it balances the sugar without making it salty.
  • For a richer flavor, brown the butter before letting it cool and soften again, it adds a nutty depth that makes the dough taste almost caramelized.
  • Always taste your dough before chilling it so you can adjust the sweetness, salt, or vanilla while its still easy to mix.
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