Greek Yogurt Cookie Dough (Print Version)

A creamy, egg-free blend of buttery sweetness, tangy Greek yogurt, and chocolate chips that's safe to eat straight from the fridge.

# 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

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Allow to 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 container for up to 1 month; thaw in the refrigerator before consuming.

# Expert Suggestions:

01 -
  • No raw eggs means you can eat this straight from the bowl without worry, guilt, or that little voice in your head.
  • Greek yogurt adds a subtle tang that cuts through the sweetness and makes each bite feel a little less like pure sugar.
  • It takes less than an hour from start to finish, and most of that is just waiting for it to chill.
  • You can customize it endlessly with whatever mix-ins are hiding in your pantry.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria 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 won't hold together properly.
  • Chill the dough fully before serving, it tastes better cold and the texture is much more scoopable.
03 -
  • Use full-fat Greek yogurt, not low-fat, because the extra richness makes a noticeable difference in texture and flavor.
  • If your dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping.
  • Taste the dough before adding all the chocolate chips so you can adjust sweetness or salt to your preference.
Go Back