Greek Yogurt Cookie Dough (Printable Version)

Buttery, tangy Greek yogurt dough studded with melty chocolate chips creates a creamy, scoopable dessert perfect for chilled serving.

# 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 Make It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Let 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 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 from the refrigerator, or store for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Expert Tips:

01 -
  • No oven required means no waiting, no cleanup, and no temptation to overbake.
  • Greek yogurt adds a surprising tang that cuts through the sweetness and makes every spoonful feel less guilty.
  • Heat-treating the flour takes five minutes and makes this completely safe to eat straight from the bowl.
  • It stays scoopable in the fridge for days, so you can grab a spoonful whenever the craving hits.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria that make you sick even without eggs.
  • Softened butter means room temperature and spreadable, not melted, or the dough will be greasy and runny.
  • Chill the dough fully before serving, it tastes better cold and holds its shape on the spoon.
03 -
  • Use full-fat Greek yogurt, low-fat versions make the dough too soft and change the tangy balance.
  • Let the butter sit out for 30 minutes before starting, it should be soft but still hold its shape.
  • Chill the dough overnight if you have time, the flavors deepen and the texture gets even creamier.
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