Greek Yogurt Cookie Dough (Print Version)

Creamy, egg-free dough with Greek yogurt and chocolate chips for a rich, chilled treat.

# 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 Make:

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 before serving.
07 - Scoop tablespoons of cookie dough and serve immediately. Store in the refrigerator for up to 5 days or freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consuming.

# Expert Tips:

01 -
  • You can eat it straight from the bowl without worrying about raw eggs, which means no baking required and zero cleanup from cookie sheets.
  • The Greek yogurt adds a subtle tang that balances the sweetness and keeps the texture creamy instead of gritty.
  • It takes less than an hour from start to finish, and most of that is just chilling time while you wait impatiently by the fridge.
02 -
  • Do not skip heat-treating the flour, even if you are tempted to save time, because raw flour can carry bacteria that make you sick.
  • Make sure your butter is truly softened to room temperature, not melted or cold, or the dough will be greasy or grainy instead of creamy.
  • Chill the dough for the full 30 minutes at minimum, because serving it too soft makes it taste more like frosting than cookie dough.
03 -
  • Use a stand mixer if you have one, because it creams the butter and sugar more evenly and saves your arm from getting tired.
  • Taste the dough after folding in the chocolate chips and adjust the sweetness or salt to your preference before chilling, because it is harder to mix once it firms up.
  • For an extra indulgent treat, sandwich a scoop of this dough between two graham crackers and freeze for 10 minutes to make easy cookie dough sandwiches.
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