Greek Yogurt Cookie Dough

My roommate walked in one night while I was scraping raw cookie dough from a mixing bowl with my finger, and instead of judging me, she grabbed a spoon. That's when I realized I wasn't the only one who craved the dough more than the baked cookies. We started making this egg-free version every few weeks, keeping a container in the fridge like some people keep ice cream. It became our late-night ritual, our study break comfort, our excuse to sit on the kitchen counter and talk about nothing important.

I made this for a potluck once, scooped into little cups with tiny spoons, and people acted like I'd brought something revolutionary. One friend texted me the next day asking for the recipe because her kids had been begging for it. I didn't have the heart to tell her it was just a way to justify eating cookie dough as an adult. It's funny how something so simple can feel like a gift when you share it with the right people.

Ingredients

• Unsalted butter, softened: This is the backbone of that rich, creamy texture, so let it sit out for at least 30 minutes until it's soft enough to press your finger into easily.
• Plain full-fat Greek yogurt: The tang balances the sweetness and adds a slight creaminess that makes the dough feel luxurious, not heavy.
• Granulated sugar: Provides straightforward sweetness and helps the butter whip up light and fluffy.
• Light brown sugar, packed: Adds molasses depth and a hint of caramel flavor that makes this taste like the real thing.
• Pure vanilla extract: A full teaspoon is not negotiable here, it pulls everything together and makes your kitchen smell like a bakery.
• All-purpose flour, heat-treated: Treating the flour kills any bacteria and makes it safe to eat raw, which is the entire point of this recipe.
• Fine sea salt: Just a pinch sharpens all the flavors and keeps the sweetness from being one-note.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every single 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 on the counter before using. This step makes the flour safe to eat raw and only takes a few minutes.

Cream the butter and sugars:

In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed until the mixture is pale, fluffy, and almost doubled in volume, about 2 to 3 minutes. You'll know it's ready when it looks like frosting.

Add the wet ingredients:

Lower the mixer speed and add the Greek yogurt and vanilla extract, mixing until everything is smooth and well combined, about 1 minute. Scrape down the sides of the bowl if needed.

Incorporate the dry ingredients:

In a separate bowl, whisk the cooled heat-treated flour with the sea salt. Gradually add this to the wet mixture on low speed, mixing just until no streaks of flour remain. Stop as soon as it comes together to keep the texture tender.

Fold in the chocolate chips:

Use a spatula to gently fold in the mini chocolate chips until they're evenly distributed throughout the dough. This is the moment it starts looking like real cookie dough.

Chill the dough:

Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to let it firm up and the flavors meld together.

Serve and store:

Scoop out tablespoons of chilled dough and enjoy immediately. Store leftovers in the fridge for up to 5 days, or freeze individual portions in a sealed bag for up to a month.

Save

There was a weekend when I felt too tired to do anything complicated, so I made a batch of this and ate it straight from the container while watching old movies. It wasn't fancy or Instagram-worthy, just me and a spoon and something sweet that didn't require any effort. Sometimes that's exactly what comfort food is supposed to be.

How to Heat-Treat Flour Safely

The oven method is easiest, just spread the flour on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely. If you don't want to heat up the oven, you can microwave the flour in a microwave-safe bowl on high for 1 minute, stirring halfway through, then check the temperature with a thermometer to make sure it reaches 165°F. Either way, let it cool to room temperature before mixing it into the dough, or it will melt the butter and ruin the texture.

Customizing Your Cookie Dough

I've stirred in chopped walnuts, mini M&Ms, dried cranberries, and even a handful of shredded coconut depending on what I had around. You can swap half the all-purpose flour for oat flour if you want a slightly lighter texture, or use dark chocolate chips if you prefer less sweetness. One time I added a tablespoon of peanut butter and it tasted like a peanut butter cup in dough form. The base recipe is forgiving enough to handle almost anything you throw at it.

Storage and Serving Ideas

This dough keeps beautifully in the fridge for up to 5 days in an airtight container, and I've found it actually tastes better after a day or two when the flavors have had time to settle. For longer storage, scoop the dough into tablespoon-sized portions and freeze them on a parchment-lined tray, then transfer to a freezer bag once solid. You can pull out one or two portions at a time and let them thaw in the fridge for a quick treat. I've also served this at parties in small jars with tiny spoons, and people love the novelty of eating cookie dough without any guilt.

• Serve it chilled in scoops like ice cream for a fun dessert.
• Layer it in a parfait with whipped cream and crushed cookies.
• Pack it in lunchboxes as a sweet surprise that doesn't need refrigeration for a few hours.

Save

This recipe has become my answer to the question nobody asks but everyone wonders, can I just eat the dough? Now you can, and it's even better than sneaking bites from the bowl. Keep a batch in your fridge and thank me later.

Recipe FAQs

→ Why use Greek yogurt in cookie dough?

Greek yogurt adds tanginess and creaminess while keeping the dough perfectly scoopable without eggs. It creates a smoother texture and balances the buttery sweetness beautifully.

→ How do you heat-treat flour safely?

Spread flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in 1-cup batches on high for 1 minute until reaching 165°F. Cool completely before using to eliminate bacteria.

→ Can I freeze this dough?

Yes, freeze individual portions in a sealed bag for up to 1 month. Thaw in the refrigerator before enjoying. The texture remains creamy and scoopable after freezing.

→ Is this dough safe to eat raw?

Absolutely. This version contains no raw eggs—the heat-treated flour and Greek yogurt create a safe, eggless dough specifically designed for eating straight from the fridge.

→ How long does the dough last in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually improve after a day or two, and the texture stays perfectly creamy and scoopable.

→ Can I make this dairy-free?

Substitute vegan butter for regular butter and use a non-dairy yogurt alternative. The texture remains creamy, though the flavor profile may shift slightly depending on your substitutions.