Greek Yogurt Cookie Dough (Print Version)

Creamy, egg-free dough with Greek yogurt, butter, and chocolate chips. Perfect scoopable treat served chilled.

# 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 Steps:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to cool completely before using.
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 to wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of chilled dough and serve immediately. Store in refrigerator for up to 5 days, or freeze individual portions in sealed bags for up to 1 month; thaw in refrigerator before consuming.

# Expert Tips:

01 -
  • It satisfies every cookie craving without the wait, the oven, or the cleanup of a full baking session.
  • The Greek yogurt adds a subtle tang that balances the sweetness and makes each spoonful feel a little less indulgent, even though it absolutely is.
  • You can customize it endlessly with different mix-ins, and it keeps in the fridge for days so you always have a treat ready.
  • It's completely safe to eat raw, so no worrying about eggs or salmonella, just pure, scoopable joy.
02 -
  • If you skip heat-treating the flour, you're risking foodborne illness because raw flour can carry bacteria, so don't take shortcuts on this step.
  • Make sure your butter is truly softened, not melted, or the dough will be too loose and won't hold its shape when scooped.
  • Using low-fat or non-fat Greek yogurt will make the dough dry and crumbly, the full-fat version is essential for that creamy, luscious texture.
03 -
  • If your dough feels too thick after chilling, let it sit at room temperature for 5 minutes and it'll soften just enough to scoop easily.
  • For an extra flavor boost, add a pinch of espresso powder or a tiny bit of almond extract along with the vanilla.
  • Always taste the dough before adding all the chocolate chips so you can adjust the sweetness to your liking, I sometimes cut back on the granulated sugar by a tablespoon if I'm using sweeter mix-ins.
Go Back