Greek Yogurt Cookie Dough

Experience the ultimate treat with this Greek Yogurt Cookie Dough. This creamy, egg-free recipe combines buttery sweetness with the tangy zip of plain full-fat Greek yogurt and melty mini chocolate chips for a rich, scoopable indulgence you can enjoy straight from the fridge.

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Designed for those who love the taste of raw dough but want a safer alternative, this recipe uses pantry staples to create a velvety texture that stays soft and delicious when chilled.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup plain full-fat Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour, heat-treated
• 1/4 teaspoon fine sea salt
• 1/2 cup mini semisweet chocolate chips

Instructions

Step 1: Heat-treat the flour

Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes. Let it cool completely before use to ensure the safety of the dough.

Step 2: Cream the butter and sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, usually 2–3 minutes.

Step 3: Add the wet ingredients

Reduce the mixer speed to low. Add the plain Greek yogurt and pure vanilla extract, mixing until the batter is smooth and fully combined, about 1 minute.

Step 4: 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, mixing on low speed just until incorporated without overmixing.

Step 5: Fold in the chocolate chips

Using a spatula, gently fold in the mini semisweet chocolate chips until they are evenly distributed throughout the dough.

Step 6: Chill the dough

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

Step 7: Serve and Store

Scoop individual tablespoons of the dough to serve. Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.

Zusatztipps für die Zubereitung

If you prefer not to use an oven, you can heat-treat the flour in the microwave. Heat 1 cup at a time on high for 1 minute, stirring well to check that it reaches an internal temperature of 165°F (74°C). This step is essential to eliminate any potential bacteria in raw flour.

Varianten und Anpassungen

For a lighter texture, try substituting half of the all-purpose flour with finely ground oat flour. You can also customize your dough by adding chopped nuts, sprinkles, or dried fruit. For a dairy-free version, simply use your favorite non-dairy yogurt and vegan butter.

Serviervorschläge

Enjoy this cookie dough chilled for the best texture. It can be served in small scoops on its own, used as a topping for yogurt bowls, or even frozen into individual portions in a sealed bag for a quick snack later. Always thaw frozen portions in the fridge before eating.

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At approximately 196 calories per serving, this Greek Yogurt Cookie Dough is a satisfying way to treat yourself to a childhood favorite with a modern, creamy twist. Keep it chilled and enjoy every buttery, chocolate-filled bite.

Recipe FAQs

→ Why do I need to heat-treat the flour?

Heat-treating flour kills any potential bacteria, making it safe to consume raw. This is essential since the dough is not baked before eating.

→ Can I use low-fat Greek yogurt instead of full-fat?

Full-fat Greek yogurt provides the best creamy texture and richness. Low-fat versions may result in a thinner, less indulgent consistency.

→ How long does this cookie dough last in the refrigerator?

Stored in an airtight container, the dough stays fresh for up to 5 days in the refrigerator. For longer storage, freeze for up to 1 month.

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

Absolutely! Try chopped nuts, sprinkles, dried fruit, or even candy pieces. Just fold them in gently after mixing the dough.

→ Why does the dough need to chill before serving?

Chilling firms up the butter and allows flavors to meld, creating the perfect scoopable texture. It also makes the dough easier to portion and more enjoyable to eat.

→ Can I make this dairy-free?

Yes! Substitute non-dairy yogurt and vegan butter for a dairy-free version. Ensure your chocolate chips are also dairy-free.