Greek Yogurt Cookie Dough (Printable)

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

# 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

# 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. Avoid overmixing.
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 tablespoon portions 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 and thaw in the refrigerator before consuming.

# Expert Tips:

01 -
  • You get that raw cookie dough fix without any food safety worries because the flour is heat-treated.
  • Greek yogurt keeps it tangy and creamy while cutting through the sweetness in a way that feels almost sophisticated.
  • It's ready to eat in under an hour and stores beautifully for whenever a 3 a.m. craving strikes.
02 -
  • The flour absolutely must be heat-treated if you're eating this raw—there's no cutting corners on food safety, even though it feels tedious.
  • Softening your butter properly matters more than you'd think; cold butter will make the whole process harder and the texture less creamy in the end.
03 -
  • Room temperature butter is non-negotiable—it's the difference between dough that comes together in minutes and dough that takes twice as long and feels grainier.
  • If your chocolate chips keep clumping together while folding, pop the whole bowl in the freezer for 5 minutes before scooping; cold dough is less sticky and easier to work with.
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