Greek Yogurt Cookie Dough (Print Version)

Creamy, egg-free dough with Greek yogurt and chocolate chips. Rich, scoopable treat perfect for straight-from-the-fridge snacking.

# 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 It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. 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 to 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. Do not overmix.
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. Chill in the refrigerator for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before eating.

# Additional Tips::

01 -
  • No raw eggs means you can eat this straight from the bowl without worry, guilt, or that nagging voice in your head.
  • The Greek yogurt brings a creamy tang that balances the sweetness in a way regular cookie dough never could.
  • It comes together in less than an hour and lives happily in your fridge for days, ready whenever the craving hits.
  • You can customize it endlessly with nuts, sprinkles, or whatever add-ins are hiding in your pantry.
02 -
  • Heat-treating the flour is non-negotiable, raw flour can carry bacteria just like raw eggs, so those 5 minutes in the oven are crucial.
  • Softened butter means room temperature and spreadable, not melted or straight from the fridge, or your dough will be greasy or lumpy.
  • Chilling the dough isn't just a suggestion, it transforms the texture from sticky to scoopable and makes the flavors taste more developed.
03 -
  • If your dough feels too soft after mixing, pop it in the freezer for 10 minutes instead of waiting the full 30 in the fridge.
  • Use a small cookie scoop to portion the dough evenly, it makes serving easier and keeps your hands clean.
  • For an extra flavor boost, add a pinch of espresso powder to the dry ingredients, it deepens the chocolate without tasting like coffee.
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