Greek Yogurt Cookie Dough (Print Version)

Creamy, egg-free dough with tangy Greek yogurt and melty chocolate chips. Safe to eat raw and ready in under an hour.

# 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. 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, about 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 to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately chilled, 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 and thaw in the refrigerator before eating.

# Expert Hints:

01 -
  • No baking required means instant gratification when the sweet tooth hits at 9 p.m.
  • The Greek yogurt adds a subtle tang that keeps it from being cloyingly sweet.
  • Heat-treating the flour makes it safe to devour by the spoonful without hesitation.
  • It stays scoopable and soft even after days in the fridge.
02 -
  • Heat-treating the flour is non-negotiable if you plan to eat this raw, so don't skip that step or use untreated flour.
  • Softened butter means room temperature and spreadable, not melted, or your dough will be greasy and loose.
  • Chilling is essential for the right texture, so resist the urge to dig in immediately even though it smells incredible.
03 -
  • Use a cookie scoop to portion the dough evenly and make it look bakery-perfect.
  • If your dough feels too stiff after chilling, let it sit on the counter for 5 minutes to soften slightly.
  • Toast the heat-treated flour for an extra minute if you want a subtle nutty depth in the finished dough.
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