Greek Yogurt Cookie Dough (Printer-friendly)

Creamy, egg-free dough with buttery sweetness, tangy Greek yogurt, and 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

# Steps:

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 2-3 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. Do not overmix.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator 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 longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the fridge before eating.

# Expert Advice:

01 -
  • No baking means no waiting, just instant satisfaction when the craving hits.
  • Greek yogurt adds a subtle tang that cuts through the sweetness and makes it feel less guilty.
  • It keeps in the fridge for days, so you can sneak a spoonful whenever you need a little pick-me-up.
  • Heat-treated flour makes it completely safe to eat raw, no worrying about getting sick.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and make you sick even without eggs.
  • Make sure your butter is truly softened to room temperature, cold butter will create lumps and melted butter will make the dough greasy.
  • Chill the dough for the full 30 minutes or it will be too soft to scoop and the flavors won't have time to meld together.
03 -
  • Use a small cookie scoop to portion the dough evenly, it makes storage and serving so much easier.
  • If your dough feels too thick, add an extra teaspoon of yogurt, if it's too loose, add a tablespoon more of flour.
  • Taste the dough before chilling and adjust the sweetness or salt to your preference, it's much harder to fix once it's cold.
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