Greek Yogurt Cookie Dough (Printable Version)

Creamy egg-free blend of buttery sweetness, tangy Greek yogurt, and chocolate chips creates a rich, scoopable treat ready after chilling.

# What You 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

# Steps:

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 2-3 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. Refrigerate for at least 30 minutes until firm.
07 - Scoop tablespoon-sized portions 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 Advice:

01 -
  • No raw eggs means you can eat it straight from the bowl without worry or guilt.
  • Greek yogurt adds a subtle tang that balances the sweetness and keeps it from feeling too heavy.
  • It comes together in under an hour and stays fresh in the fridge for days.
  • You control the sweetness, the chips, and the texture every single time.
02 -
  • Do not skip heat-treating the flour, it is the only thing that makes this dough safe to eat raw.
  • If your dough feels too soft after mixing, chill it longer or add a tablespoon more flour.
  • Softened butter does not mean melted, it should hold its shape but press easily with a finger.
  • Use full-fat Greek yogurt or the dough will be too loose and lack richness.
03 -
  • Use a small cookie scoop to portion the dough evenly and make serving easier.
  • If you want a sweeter dough, add an extra tablespoon of brown sugar.
  • For a dairy-free version, swap in non-dairy yogurt and vegan butter without changing anything else.
  • Chill the dough longer than 30 minutes if you want it firmer and easier to roll into balls.
Go Back