Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with Greek yogurt, butter, and chocolate chips. Chill and enjoy straight from the fridge.

# 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. 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. Chill in the refrigerator 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 for up to 1 month; thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • No need to sneak bites or worry about raw eggs, this dough is made to be eaten straight from the bowl.
  • The Greek yogurt adds a subtle tang that cuts through the sweetness and makes every scoop feel lighter than traditional dough.
  • It keeps beautifully in the fridge for days, which means you always have dessert ready when the craving hits.
  • You can customize it endlessly with different mix-ins, from peanut butter chips to crushed pretzels.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria just like raw eggs, and this step makes the dough completely safe to eat.
  • Make sure the butter is truly softened, not melted, or the dough will be greasy and loose instead of creamy and scoopable.
  • Chilling the dough is essential for the right texture, straight from the mixer it's too soft and the flavors haven't melded yet.
03 -
  • If your dough feels too thick after chilling, let it sit at room temperature for 5 minutes before scooping, it softens just enough to make serving easier.
  • Use a small cookie scoop to portion the dough into uniform bites, they look impressive and make it easy to grab just one (or three) without a spoon.
  • For an extra layer of flavor, brown the butter before using it, the nutty richness takes this dough to another level.
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