Greek Yogurt Cookie Dough (Printable View)

Creamy egg-free dough with Greek yogurt, butter, and chocolate chips. A rich, scoopable chilled dessert.

# 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

# How To Make It:

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 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 consuming.

# Best Practices:

01 -
  • No eggs means no hesitation, just pure scoopable bliss straight from the fridge.
  • Greek yogurt adds a subtle tang that balances the sweetness and keeps it from feeling too heavy.
  • Heat-treating the flour takes five minutes but unlocks weeks of safe snacking.
  • It firms up beautifully when chilled, giving you that perfect cookie dough texture without any baking.
02 -
  • Do not skip heat-treating the flour, raw flour carries bacteria and can make you sick even without eggs.
  • Make sure your butter is truly softened to room temperature or it won't whip properly with the sugar.
  • Chill the dough fully before eating or it'll be too soft and lose that classic cookie dough texture.
03 -
  • Use a kitchen thermometer to check that your heat-treated flour hits 165°F if you're microwaving it instead of baking.
  • For extra richness, brown half the butter in a pan until it smells nutty, then cool it before mixing.
  • Press a few extra chocolate chips on top of each scoop before serving to make it look bakery-perfect.
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