Greek Yogurt Cookie Dough

My sister brought a container of this to a summer picnic, and I thought she was joking when she said it was cookie dough we could actually eat with a spoon. One bite in, I was hooked on the creamy tang from the Greek yogurt cutting through all that butter and sugar. It tasted like sneaking batter as a kid, but without the guilt or the lecture. I made my first batch the next weekend and kept it hidden in the back of the fridge behind the vegetables. Now it's my go-to when I need something sweet but don't want to turn on the oven or wait for anything to bake.

I once made a double batch for a friend's birthday and portioned it into little jars with ribbons. Everyone kept asking if it was some fancy store-bought dessert. When I told them it took me less than half an hour and just a few bowls, they didn't believe me. One friend texted me at midnight asking for the recipe because she'd already finished her jar. It became our thing after that, trading jars of cookie dough like currency at gatherings.

Ingredients

• Unsalted butter, softened to room temperature: This is the base of all that rich, creamy texture, so let it sit out for at least an hour or soften it gently in the microwave in short bursts to avoid melting.
• Plain full-fat Greek yogurt: The tanginess here is what makes this cookie dough different from all the others, and the fat content keeps it silky, so don't swap for low-fat or it'll turn out grainy.
• Granulated sugar: Provides the clean sweetness that dissolves into the butter, giving you that classic cookie dough flavor without any grittiness.
• Light brown sugar, packed: Adds a hint of molasses and chewiness, even in no-bake form, and deepens the overall flavor with a caramel-like warmth.
• Pure vanilla extract: A must for that bakery smell and taste, and always go for pure extract over imitation because the difference is noticeable in something this simple.
• All-purpose flour, heat-treated: This is the one step you can't skip, heating the flour kills any bacteria and makes it safe to eat raw, plus it only takes five minutes in the oven.
• Fine sea salt: Balances all the sweetness and brings out the chocolate, just a pinch transforms the whole bowl.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every bite, plus they look adorable in each scoop.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour in a thin, even layer on a baking sheet, then bake for 5 minutes. Let it cool completely on the counter before you use it, this step makes the dough safe to eat and only takes a few extra minutes.

Cream the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 2 to 3 minutes. This is where all the airiness comes from, so don't rush it.

Add the yogurt and vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla extract, mixing until everything is smooth and well combined, about 1 minute. The yogurt will make the mixture look a little curdled at first, but keep mixing and it'll come together beautifully.

Combine the dry ingredients:

In a separate bowl, whisk the heat-treated flour and sea salt together, then gradually add this to the wet mixture on low speed. Mix just until incorporated and no streaks of flour remain, overmixing will make the dough tough and dense.

Fold in the chocolate chips:

Use a spatula to gently fold in the mini chocolate chips until they're evenly distributed throughout the dough. This is the fun part, watching all those little chips disappear into the batter.

Chill the dough:

Cover the bowl with plastic wrap or transfer the dough to an airtight container, then refrigerate for at least 30 minutes to firm it up. The dough is scoopable right away, but chilling makes the texture so much better and the flavors meld together.

Serve and store:

Scoop out tablespoon-sized portions and enjoy straight from the fridge, or store in an airtight container for up to 5 days. For longer storage, freeze individual scoops in a sealed bag for up to a month and thaw in the fridge whenever a craving hits.

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There was a rainy afternoon when I made this with my niece, and she kept sneaking spoonfuls while I wasn't looking. By the time we finished folding in the chocolate chips, half the bowl was already gone. We laughed so hard we had to make a second batch just so there'd be enough to chill. Now every time she visits, she asks if we can make the spoon cookies, and I never say no because those little moments in the kitchen are the ones that stick.

How to Heat-Treat Flour Safely

The oven method is my favorite because it's hands-off and consistent, just spread the flour on a baking sheet and set a timer. If you're in a hurry or don't want to heat up the kitchen, the microwave works too, just do it in one-cup batches and stir every 15 seconds until it hits 165°F on an instant-read thermometer. I learned the hard way that microwaving too much at once creates hot spots and can actually burn the flour in some areas while leaving it raw in others. Let the flour cool completely before adding it to your dough, or the heat will melt the butter and ruin the texture.

Customizing Your Cookie Dough

This base recipe is a blank canvas, and I've tried everything from crushed pretzels to toffee bits to freeze-dried strawberries. My favorite variation so far is swapping half the chocolate chips for white chocolate and adding a handful of chopped macadamia nuts. A friend of mine stirs in a tablespoon of peanut butter and uses peanut butter chips instead of chocolate, and she swears it's better than the original. You can also play with the sugars, using all brown sugar makes it taste more like a blondie, while all white sugar keeps it bright and classic.

Serving Ideas and Pairings

I love serving this straight out of the container with a couple of spoons for sharing, but it's also incredible sandwiched between two graham crackers or spooned over vanilla ice cream. You can roll it into little balls and freeze them on a tray, then toss them in a bowl with fresh berries for a fun dessert bar. One time I pressed it into the bottom of parfait cups, layered it with whipped cream and crushed cookies, and everyone thought I'd spent hours on it.

• Serve it with a cup of cold milk or hot coffee for dipping and scooping.
• Use it as a topping for brownies or layer it into a trifle for extra indulgence.
• Pack it in small jars and tie with twine for edible gifts that always impress.

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This cookie dough has become my comfort food, my last-minute dessert, and my secret weapon for impressing people with minimal effort. Keep a batch in your fridge and you'll never be more than a spoonful away from something that feels like pure happiness.

Recipe FAQs

→ Why do I need to heat-treat the flour?

Heat-treating flour to 350°F eliminates potential bacteria, making it safe to consume without baking. This step is essential for any no-bake dough meant to be eaten raw.

→ Can I substitute the Greek yogurt with regular yogurt?

Full-fat Greek yogurt provides the best tangy flavor and thick, creamy texture. Regular yogurt is too watery and may result in a loose consistency that doesn't hold its shape when scooped.

→ How long can I store this cookie dough?

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the fridge before serving.

→ Can I add other mix-ins besides chocolate chips?

Absolutely! Try chopped nuts, colorful sprinkles, dried cranberries, or white chocolate chips. Just keep the total add-in volume around 1/2 cup to maintain the proper dough consistency.

→ What makes this different from traditional cookie dough?

This version is egg-free and uses Greek yogurt for added protein and tanginess. The heat-treated flour makes it safe to eat raw, while the yogurt creates a lighter, creamier texture than traditional dough.

→ Do I need to serve this cold?

Chilling for at least 30 minutes firms up the butter and creates the ideal scoopable texture. Serving it cold enhances the creamy consistency and makes it easier to portion into tablespoon-sized servings.