Greek Yogurt Cookie Dough (Printable)

Creamy egg-free dough with Greek yogurt and chocolate chips for a rich, chilled 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. 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 to 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 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 bag for up to 1 month and thaw in the refrigerator before consumption.

# Helpful Hints:

01 -
  • No raw eggs means you can eat this straight from the bowl without worry, and it stays fresh in the fridge for almost a week.
  • Greek yogurt adds creaminess and a slight tang that keeps the sweetness from being cloying, plus you get a little protein bonus.
  • Heat-treating the flour takes only five minutes and makes this completely safe to enjoy uncooked.
  • It scoops like real cookie dough and tastes just as indulgent, but somehow feels a bit less guilty.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and baking it for just 5 minutes makes this dough completely safe to eat.
  • Make sure the butter is truly softened but not melted, if its too cold it wont cream properly and if its too warm the dough will be greasy.
  • Let the flour cool all the way down before mixing it in, or the residual heat will soften the butter and ruin the texture.
  • Use full-fat Greek yogurt, low-fat or non-fat versions add too much moisture and make the dough runny.
03 -
  • Weigh your flour if you have a kitchen scale, too much flour makes the dough crumbly and too little makes it greasy.
  • If you dont have an electric mixer, you can cream the butter and sugars by hand with a wooden spoon, it just takes a bit more elbow grease and about 5 minutes of stirring.
  • Taste the dough before adding all the chocolate chips so you can adjust the sweetness or salt to your liking.
  • For an extra smooth texture, let the dough sit at room temperature for 5 minutes after chilling before scooping.
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