Greek Yogurt Cookie Dough (Printable Version)

Buttery, tangy cookie dough with Greek yogurt and chocolate chips. No eggs, no baking—just chill and enjoy.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes until heated through. 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 to 3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, approximately 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. Avoid overmixing.
05 - Using a spatula, gently fold in 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. Store in the refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • No raw eggs means you can eat this straight from the bowl without worry, and it tastes richer than any dough you've snuck before baking.
  • Greek yogurt adds a creamy tang that balances the sweetness and makes every bite feel lighter than typical cookie dough.
  • It comes together in less than an hour and lives in your fridge for days, ready whenever the craving hits.
02 -
  • Always let the heat-treated flour cool completely before adding it to the butter mixture or the warmth will melt the butter and ruin the texture.
  • Don't skip chilling the dough because it tastes best cold and the texture goes from sticky to perfectly scoopable after time in the fridge.
  • Use full-fat Greek yogurt, not low-fat, or the dough will turn out watery and won't hold together properly.
03 -
  • Soften your butter at room temperature instead of microwaving it so it creams properly with the sugars and doesn't turn greasy.
  • Use mini chocolate chips instead of regular ones because they spread more evenly and give you chocolate in every single spoonful.
  • Chill the dough for at least 30 minutes before serving because the cold firms it up and makes the flavors taste richer and more balanced.
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