Greek Yogurt Cookie Dough

My roommate walked in one night while I was scraping the bowl after making cookies, and she asked why I didn't just make the dough and skip the baking part. I laughed it off at first, but the idea stuck. A week later, I was folding Greek yogurt into softened butter and realizing she was absolutely right. Now this egg-free cookie dough lives in my fridge more often than actual cookies do, and honestly, I'm not mad about it.

I brought this to a potluck once, served in a mason jar with tiny spoons, and people were skeptical until they tasted it. One friend admitted she ate three servings and asked for the recipe before the night ended. It became my go-to contribution after that, partly because it travels well and partly because I love watching people realize cookie dough can be this good without the oven.

Ingredients

• Unsalted butter, softened: The base of all great cookie dough, butter should be soft enough to leave a fingerprint but not melted or greasy.
• Plain full-fat Greek yogurt: This is what makes the dough creamy and gives it that subtle tang that keeps it from being cloyingly sweet.
• Granulated sugar: Provides clean sweetness and helps the dough stay smooth instead of grainy.
• Light brown sugar, packed: Adds a hint of molasses warmth and makes the dough taste richer and more complex.
• Pure vanilla extract: A little goes a long way, bringing all the flavors together with that familiar cookie scent.
• All-purpose flour, heat-treated: Treating flour in the oven kills any bacteria and makes it safe to eat raw, no compromise on texture.
• Fine sea salt: Balances the sweetness and brings out the buttery, vanilla notes without tasting salty.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every 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. This step makes the dough safe to eat raw without changing the taste.

Cream the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 2 to 3 minutes. This is where the dough gets its creamy texture.

Mix in the 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 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 they're evenly distributed throughout the dough. Don't overmix or the dough will get tough.

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 before serving.

Serve and store:

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

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The first time I made this for myself on a rough Tuesday night, I realized it wasn't just about the chocolate or the sweetness. It was about having something comforting and indulgent that I didn't have to earn or wait for. Sometimes that's exactly what you need, and this dough delivers every single time.

How to Heat-Treat Flour Safely

If you don't want to turn on the oven, you can microwave the flour instead. Spread 1 cup at a time on a microwave-safe plate and heat on high for 1 minute, stirring halfway through. Use a food thermometer to check that it reaches 165°F, which kills any potential bacteria. Let it cool completely before mixing it into your dough, or it'll melt the butter and ruin the texture.

Customizing Your Cookie Dough

This recipe is a blank canvas once you get the base right. I've stirred in crushed pretzels for a salty crunch, swapped half the chocolate chips for white chocolate, and even added a tablespoon of peanut butter for a nutty twist. You can also fold in sprinkles for a birthday cake vibe or chopped dried cherries for something a little more sophisticated. Just keep the add-ins to about half a cup total so the dough stays scoopable.

Storing and Serving Tips

I like to scoop the dough into tablespoon-sized portions and store them in a covered container so I can grab one without digging through the whole batch. If you're freezing it, lay the scoops on a parchment-lined tray first, freeze until solid, then transfer to a zip-top bag. That way they don't stick together and you can thaw just one or two at a time in the fridge.

• Serve straight from the fridge for the best texture and flavor.
• Let frozen portions thaw in the fridge for about an hour before eating.
• Use a small cookie scoop for perfectly portioned servings every time.

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This cookie dough has become my go-to when I want something sweet without the fuss of baking. Keep a batch in your fridge and you'll always have a little treat waiting for you.

Recipe FAQs

→ Why is Greek yogurt used instead of eggs?

Greek yogurt provides creamy texture and tangy flavor while eliminating food safety concerns associated with raw eggs. The yogurt creates a smooth, scoopable consistency that holds its shape beautifully when chilled.

→ What does heat-treating flour accomplish?

Heat-treating flour to 165°F eliminates potential bacteria, making the flour safe for raw consumption. This simple step transforms regular flour into a safe ingredient for no-bake treats.

→ How long should the dough chill before serving?

Refrigerate for at least 30 minutes to firm up the texture. The dough becomes perfectly scoopable and holds its shape best when thoroughly chilled, though it can be enjoyed immediately if preferred.

→ Can this dough be frozen for later?

Yes, portion and freeze individual servings in sealed bags for up to one month. Thaw in the refrigerator before enjoying—the texture remains creamy and delicious after freezing.

→ What variations work well with this base?

Chopped nuts, colorful sprinkles, or dried fruit mix in beautifully. For different flavors, swap vanilla extract for almond or maple, or try white chocolate chips instead of semisweet.

→ How should this be stored?

Keep refrigerated in an airtight container or wrapped tightly with plastic wrap for up to 5 days. The chilled texture is ideal—firm enough to scoop but still creamy and rich.