Pin it One Sunday afternoon, I caught myself eating chocolate chips straight from the bag while scrolling recipes I'd never make. I wanted something sweet, something now, but didn't want to wait for an oven or deal with eggs. That's when I remembered a friend mentioning edible cookie dough, and I thought: why not make it actually good? An hour later, I had a bowl of this tangy, buttery dough in my fridge, and I've been hooked ever since.
I first made this for a friend who was having a rough week, and we sat on her couch with two spoons and the whole bowl between us. She kept saying it tasted like the cookie dough ice cream we used to split in college, but better because it was just ours. We polished off half of it that night, laughing about nothing in particular. Sometimes the best recipes aren't the ones that impress dinner guests, they're the ones that show up exactly when someone needs comfort.
Ingredients
- Unsalted butter, softened: The base of all great cookie dough, it should be soft enough to press a finger into but not melted or greasy.
- Plain full-fat Greek yogurt: This is the secret weapon that adds creaminess and a slight tang, balancing out all that sugar without making it taste healthy.
- Granulated sugar: Provides clean sweetness and helps the dough stay scoopable even when cold.
- Light brown sugar, packed: Adds a hint of molasses and chewiness that makes it taste more like real cookie dough.
- Pure vanilla extract: Don't skip the good stuff here, imitation vanilla will make it taste flat and artificial.
- All-purpose flour, heat-treated: Baking or microwaving the flour kills any bacteria, making this dough totally safe to eat raw.
- Fine sea salt: Just a pinch wakes up all the flavors and keeps the sweetness from being cloying.
- Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every single bite.
Instructions
- Heat-treat the flour:
- Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely on the counter before using it, this step is essential for food safety.
- Cream the butter and sugars:
- Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through so everything incorporates evenly.
- Add yogurt and vanilla:
- Turn the mixer to low and add the Greek yogurt and vanilla extract, mixing until smooth and creamy. The yogurt might look a little curdled at first, but keep mixing and it will come together beautifully.
- Incorporate dry ingredients:
- Whisk together the cooled flour and sea salt in a separate bowl, then gradually add it to the wet mixture on low speed. Mix just until no streaks of flour remain, overmixing will make the dough tough and dense.
- Fold in chocolate chips:
- Use a spatula to gently fold in the mini chocolate chips, making sure they're evenly distributed throughout the dough. Resist the urge to eat it all right now, it gets even better after chilling.
- Chill and serve:
- Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes. Scoop out tablespoon-sized portions and enjoy straight from the fridge, or freeze individual scoops for up to a month.
Pin it My niece asked me to teach her how to make this last summer, and I realized halfway through that she'd never creamed butter and sugar before. She kept stopping the mixer to poke the bowl and ask if it was fluffy enough yet. When we finally tasted the finished dough, she looked at me with chocolate on her lip and said it was magic. I didn't have the heart to tell her it was just butter, sugar, and a little bit of patience.
Making It Your Own
The beauty of this recipe is how adaptable it is once you've nailed the base. I've stirred in crushed pretzels for a salty crunch, swapped half the chocolate chips for peanut butter chips, and even folded in a handful of sprinkles when I wanted something that felt more like a celebration. One time I added a tablespoon of instant espresso powder and it tasted like a mocha dessert I'd pay too much for at a cafe. Don't be afraid to experiment, the formula is forgiving and the worst that happens is you eat something slightly different but still delicious.
Storage and Texture Tips
This dough firms up significantly in the fridge, which is exactly what you want for clean scoops and the best texture. If it gets too hard after a few days, let it sit on the counter for 5 minutes before scooping. I like to portion it into tablespoon-sized balls and freeze them on a parchment-lined tray, then transfer them to a freezer bag once solid. That way I can pull out just one or two whenever I need a quick sweet fix without defrosting the whole batch.
Serving Suggestions
I've served this dough a dozen different ways and they all work. Sometimes I roll it into little truffles and dust them with cocoa powder for a fancier presentation. Other times I just leave the bowl on the counter during movie night and let people help themselves. It's also incredible sandwiched between two graham crackers, dolloped onto brownies, or stirred into vanilla ice cream.
- Try layering scoops in a parfait glass with whipped cream and crushed cookies for an easy no-bake dessert.
- Warm it in the microwave for 10 seconds if you want a gooier, just-baked texture without actually baking.
- Pair it with fresh strawberries or apple slices for a little fruit to balance the richness.
Pin it This recipe has become my go-to whenever I need something sweet without the fuss, and I hope it does the same for you. Keep a batch in your fridge and thank me later.
Recipe FAQs
- → Is it safe to eat this dough raw?
Yes, this dough is completely safe to eat raw. The flour is heat-treated to eliminate bacteria, and no eggs are used in the recipe, making it perfectly safe for raw consumption.
- → How long does the dough last in the refrigerator?
The dough stays fresh in the refrigerator for up to 5 days when stored in an airtight container or wrapped tightly with plastic wrap.
- → Can I freeze this cookie dough?
Absolutely. Portion the dough into individual tablespoons and freeze in a sealed bag for up to 1 month. Thaw in the refrigerator before enjoying.
- → Why is Greek yogurt used instead of eggs?
Greek yogurt provides creaminess and tang while binding the ingredients together, eliminating the need for raw eggs and creating a safer raw dough.
- → What does heat-treating flour do?
Heat-treating flour at 350°F for 5 minutes kills any potential bacteria, making it safe to eat raw without altering the taste or texture of your dough.
- → Can I make this dairy-free?
Yes, substitute the butter with vegan butter and use a non-dairy yogurt alternative. The texture and flavor will remain similar.