Greek Yogurt Cookie Dough

My sister texted me at midnight asking if cookie dough was safe to eat without eggs. I was half asleep, but the question stuck with me until morning when I started experimenting with Greek yogurt as a binder. The first batch was too tangy, the second too crumbly, but by the third try, I had something creamy, sweet, and completely addictive. Now I keep a container in the fridge for those nights when only something cold, sweet, and slightly indulgent will do.

I brought this to a potluck once, served in a shallow dish with tiny spoons, and people kept coming back thinking it was some kind of fancy dessert dip. One friend admitted she ate three servings before realizing it was just cookie dough. That night, I learned that sometimes the simplest things make the biggest impression, especially when they taste like childhood but feel a little more grown up.

Ingredients

• Unsalted butter, softened: This is your flavor base, so let it sit out until it's truly soft and spreadable, not melted or cold.
• Plain full-fat Greek yogurt: The tanginess cuts through the sugar and adds creaminess without making the dough wet or sticky.
• Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy.
• Light brown sugar, packed: Adds a hint of molasses warmth and keeps the dough soft and scoopable.
• Pure vanilla extract: A little goes a long way, rounding out all the other flavors with warmth.
• All-purpose flour, heat-treated: Treating the flour kills any bacteria, making it completely safe to eat raw.
• Fine sea salt: Balances the sweetness and brings out the chocolate without being noticeable on its own.
• Mini semisweet chocolate chips: They distribute better than regular chips and give you chocolate in every single bite.

Instructions

Heat-Treat the Flour:

Preheat your oven to 350°F and spread the flour evenly on a baking sheet. Bake for 5 minutes, then let it cool completely before using it in the dough.

Cream the Butter and Sugars:

In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. The mixture should look pale and almost doubled in volume.

Add Yogurt and Vanilla:

Lower the mixer speed and add the Greek yogurt and vanilla extract. Mix until smooth and fully combined, about 1 minute.

Combine the Dry Ingredients:

In a separate bowl, whisk together the cooled heat-treated flour and sea salt. Gradually add this to the wet ingredients on low speed, mixing just until incorporated.

Fold in the Chocolate Chips:

Use a spatula to gently fold in the mini chocolate chips until evenly distributed throughout the dough. Avoid overmixing to keep the texture tender.

Chill the Dough:

Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to firm up the texture and deepen the flavors.

Serve and Store:

Scoop tablespoons of chilled cookie dough and enjoy immediately. Store in the refrigerator for up to 5 days, or freeze individual portions for up to 1 month.

Save

The first time I made this for my niece, she asked if we could skip baking cookies forever and just eat this instead. I laughed, but honestly, I understood. There is something about the cold, creamy texture and the little bursts of chocolate that feels more satisfying than a warm cookie sometimes. It became our thing, scooping spoonfuls while talking about school, life, and whatever else mattered that day.

How to Heat-Treat Flour Safely

I used to skip this step thinking it did not matter, but after reading about foodborne illness from raw flour, I changed my mind fast. Spreading it thin on a baking sheet and baking it for just 5 minutes at 350°F is easy and quick. If you are in a hurry, you can microwave it in 1-cup portions on high for about 1 minute, stirring halfway and checking the temperature with a thermometer until it hits 165°F. Let it cool completely before mixing it into your dough or it will melt the butter and ruin the texture.

Customizing Your Cookie Dough

This base is forgiving and fun to play with once you get the hang of it. I have stirred in crushed pretzels for a salty crunch, swapped half the chocolate chips for white chocolate, and even added a handful of mini marshmallows once. My friend uses oat flour for half the all-purpose flour to lighten it up, and another swears by adding a pinch of cinnamon. Just keep the wet-to-dry ratio consistent and do not go overboard with add-ins or the dough will fall apart.

Storing and Freezing Tips

I always make a double batch now because it disappears faster than I expect. In the fridge, it stays fresh and scoopable for up to 5 days in an airtight container. For longer storage, I scoop tablespoon-sized portions onto a parchment-lined tray, freeze them until solid, then transfer to a freezer bag. When a craving hits, I pull out one or two portions and let them thaw in the fridge for about an hour.

• Label your freezer bag with the date so you remember when you made it.
• Thaw in the fridge, not on the counter, to keep the texture creamy.
• If the dough feels too firm after freezing, let it sit at room temperature for 5 minutes before scooping.

Save

This cookie dough has become my go-to for late nights, surprise guests, and those moments when I need something sweet without turning on the oven. I hope it brings you the same kind of quiet joy it has brought me.

Recipe FAQs

→ Is it safe to eat this dough raw?

Yes, this dough is designed for safe raw consumption. The flour is heat-treated to 165°F (74°C) to eliminate harmful bacteria, and no eggs are used in the preparation. Always ensure proper flour treatment before mixing.

→ How long should I chill the dough?

Chill for at least 30 minutes in the refrigerator. This resting period allows the flavors to meld and helps the dough firm up for easier scooping. The chilled texture provides the best eating experience.

→ Can I make this dairy-free?

Absolutely. Substitute the unsalted butter with vegan butter alternatives and replace the Greek yogurt with non-dairy yogurt. Ensure your chocolate chips are also dairy-free for a completely plant-based version.

→ What does heat-treating flour involve?

Spread flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in batches on high for 1 minute intervals until reaching 165°F (74°C). Let cool completely before incorporating into your mixture.

→ How should I store the finished dough?

Keep 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. Thaw frozen portions in the refrigerator before serving.

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

Certainly. Chopped nuts, colorful sprinkles, or dried fruit make excellent additions. Fold these in gently during step 5 to maintain the dough's creamy texture. Keep total add-ins around 1/2 cup for best results.