Greek Yogurt Cookie Dough (Printable Version)

Creamy, egg-free treat with buttery sweetness, tangy Greek yogurt, and melty chocolate chips for a rich, scoopable delight.

# 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:

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, 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 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, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consumption.

# Expert Advice:

01 -
  • You can eat it straight from the bowl without worrying about raw eggs, which means no guilt and no waiting.
  • The Greek yogurt adds a subtle tang that keeps it from being too sweet, plus a little extra protein.
  • It takes less than an hour from start to finish, and most of that time is just letting it chill while you do something else.
  • You can customize it endlessly with different mix-ins, so it never gets boring.
02 -
  • The flour must be heat-treated to at least 165°F to kill bacteria, so don't skip this step or assume your flour is safe as-is.
  • If you add the flour while it's still warm, it will melt the butter and ruin the texture, so let it cool completely first.
  • Overmixing after adding the flour makes the dough dense and tough, so stop as soon as you don't see any dry streaks.
03 -
  • Use a small cookie scoop to portion the dough evenly, which also makes it look more polished if you're serving guests.
  • If you want a deeper flavor, brown the butter before creaming it with the sugars, then let it cool and resolidify in the fridge first.
  • For a fun twist, roll the chilled dough into balls and coat them in sprinkles or crushed graham crackers before serving.
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