Greek Yogurt Cookie Dough

I was cleaning out the fridge one Saturday afternoon when I found half a container of Greek yogurt that needed using. My daughter had been asking if we could make edible cookie dough, but I wanted something a little lighter than the usual butter-heavy versions. That tangy yogurt seemed like the perfect stand-in for some of the fat, and honestly, it turned out even better than I hoped. The slight tartness from the yogurt plays beautifully against the brown sugar, and the whole thing comes together in less time than it takes to preheat an oven.

The first time I made this, my kids hovered around the kitchen like seagulls, each armed with a spoon. I had to swat hands away just to get it into the fridge to chill. When we finally pulled it out half an hour later, the texture was perfect: firm enough to scoop but soft enough to melt on your tongue. It became our go-to treat for movie nights, and I love that I can feel good about the ingredient list.

Ingredients

• Unsalted butter: Softened to room temperature so it creams easily with the sugars, creating that classic cookie dough richness without any graininess.
• Plain full-fat Greek yogurt: The star ingredient that adds moisture and tang while cutting down on some of the butter, make sure its full-fat or the dough can turn too loose.
• Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy during creaming.
• Light brown sugar: Packed tight in the measuring cup, it brings a hint of molasses and deeper caramel notes that balance the yogurts acidity.
• Pure vanilla extract: A full teaspoon makes all the difference, use the real stuff if you can because imitation just doesnt smell the same.
• All-purpose flour (heat-treated): Baking it briefly kills any bacteria so the dough is safe to eat raw, and cooling it completely prevents the butter from melting when you mix.
• Fine sea salt: Just a pinch brightens every other flavor and keeps the sweetness in check.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every bite without overwhelming the dough.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour in an even layer on a baking sheet, then bake for 5 minutes. Let it cool completely on the counter before using, this step is crucial for food safety.

Cream the butter and sugars:

In a large bowl, beat the softened butter with both sugars on medium speed until the mixture looks pale and fluffy, about 2 to 3 minutes. You should see it lighten in color and increase in volume.

Add yogurt and vanilla:

Turn the mixer to low and blend in the Greek yogurt and vanilla extract until everything is smooth and fully combined, about 1 minute. Scrape down the sides of the bowl if needed.

Mix in the dry ingredients:

Whisk the cooled flour and salt together in a separate bowl, then add this gradually to the wet mixture on low speed. Mix just until no dry streaks remain, overmixing can make the dough dense.

Fold in the chocolate chips:

Use a spatula to gently stir in the mini chocolate chips, making sure theyre evenly distributed throughout the dough. This is where it starts to look like real cookie dough.

Chill the dough:

Cover the bowl with plastic wrap or transfer the dough to an airtight container, then refrigerate for at least 30 minutes. Chilling firms up the texture and makes it easier to scoop.

Serve and store:

Scoop out tablespoon-sized portions and enjoy immediately, or keep refrigerated for up to 5 days. For longer storage, freeze individual scoops in a sealed bag for up to a month and thaw in the fridge before eating.

Save

One evening my friend came over stressed from work, and I handed her a spoon and the container of cookie dough without a word. She laughed, scooped out a generous bite, and said it tasted like the kind of comfort she needed. We sat there talking and sneaking spoonfuls until the container was nearly empty, and I realized this recipe had become more than a dessert, it was a little moment of peace we both needed.

How to Customize Your Cookie Dough

This base recipe is incredibly flexible, and Ive had fun experimenting with different mix-ins depending on what I have on hand. Chopped walnuts or pecans add a nice crunch, while a handful of sprinkles makes it feel like a birthday treat. I once stirred in dried cranberries and white chocolate chips for a friend who doesnt like dark chocolate, and she claimed it was better than the original. You can also swap half the all-purpose flour for oat flour if you want a slightly nuttier flavor and a bit more fiber, just make sure to heat-treat the oat flour the same way.

Making It Dairy-Free

Ive made this for a cousin with a dairy allergy by swapping in vegan butter and coconut-based Greek yogurt, and it worked beautifully. The texture stays creamy, though the flavor has a subtle coconut note that I actually enjoyed. Just check your chocolate chips to make sure theyre dairy-free too, many brands sneak in milk powder. The dough might be a touch softer with non-dairy ingredients, so I recommend chilling it for a full hour before scooping.

Storage and Serving Ideas

I like to portion the dough into tablespoon-sized scoops and freeze them on a parchment-lined tray before transferring to a freezer bag. That way, I can grab one or two whenever a craving hits without thawing the whole batch. In the fridge, this dough stays fresh and scoopable for up to five days, though it rarely lasts that long in my house. Serve it in small bowls with a sprinkle of flaky sea salt on top, or sandwich a scoop between two graham crackers for an easy no-bake treat.

• Freeze individual scoops so you always have a single serving ready to go.
• Top with a pinch of flaky sea salt or a drizzle of melted peanut butter for extra indulgence.
• Remember to let frozen portions thaw in the fridge for about 30 minutes before eating for the best texture.

Save

This cookie dough has become my secret weapon for quick comfort, whether its a late-night snack or an easy dessert to share with friends. I hope it brings you as much simple joy as it has brought my kitchen.

Questions & Answers

→ Why is Greek yogurt used in this dough?

Greek yogurt adds tangy creaminess while lightening the texture. It contributes moisture and protein, creating a smooth consistency that holds its shape beautifully when chilled.

→ Is it safe to eat this dough raw?

Yes! The flour is heat-treated to 165°F (74°C) to eliminate bacteria, and there are no raw eggs. This version is specifically designed for safe raw consumption.

→ How long does the dough need to chill?

Chill for at least 30 minutes to firm up the texture and allow flavors to meld. For the best scoopable consistency, let it rest in the refrigerator before serving.

→ Can I freeze this dough?

Absolutely! Portion into tablespoons and freeze in a sealed bag for up to 1 month. Thaw portions in the refrigerator before eating for the perfect texture.

→ What add-ins work well with this base?

Mini chocolate chips are classic, but try chopped nuts, colored sprinkles, dried fruit, or even white chocolate chunks. Customize the mix-ins to suit your taste preferences.

→ Can I make this dairy-free?

Yes! Substitute non-dairy yogurt and vegan butter for the dairy ingredients. The texture remains creamy and scoopable while accommodating dietary needs.