Save My friend showed up one evening craving cookie dough but refusing to crack an egg into something we weren't going to bake. That's when I grabbed the Greek yogurt from my fridge and started experimenting. The tangy creaminess balanced the butter better than I expected, and within twenty minutes we were passing a bowl back and forth with spoons. It became our Friday night ritual for a while, no oven required.
I made a double batch for a potluck once, scooped it into small cups, and watched people go quiet as they tasted it. Someone asked if I'd used cream cheese, another guessed mascarpone. When I said Greek yogurt, half the room didn't believe me until I showed them the empty container. It's been requested at every gathering since.
Ingredients
- Unsalted butter, softened: This is your flavor base, so let it sit out until it's truly soft and spreadable or it won't cream properly with the sugars.
- Plain full-fat Greek yogurt: The tanginess keeps the dough from being cloying, and the fat content makes it luxurious instead of gummy.
- Granulated sugar and light brown sugar: The combo gives you sweetness plus a hint of molasses depth that makes this taste like real cookie dough.
- Pure vanilla extract: Don't skip the good stuff here since there's no baking to mellow out imitation flavors.
- All-purpose flour, heat-treated: Treating the flour kills any bacteria so the dough is safe to eat raw, and it only takes five minutes in the oven.
- Fine sea salt: Just a pinch sharpens all the other flavors and keeps the sweetness in check.
- Mini semisweet chocolate chips: Minis distribute more evenly through each spoonful than regular chips, so you get chocolate in every bite.
Instructions
- Heat-treat the flour:
- Spread it thin on a baking sheet and bake at 350°F for five minutes, then let it cool completely on the counter. This step makes the dough safe to eat without cooking, and skipping it isn't worth the risk.
- Cream the butter and sugars:
- Beat them together until the mixture looks pale and fluffy, which takes about two to three minutes with an electric mixer. This is where the dough gets its light, scoopable texture.
- Add yogurt and vanilla:
- Mix on low speed until everything is smooth and no streaks of yogurt remain. The dough might look a little loose at this stage, but it will firm up once you add the flour.
- Combine the dry ingredients:
- Whisk the cooled flour and salt together in a separate bowl, then add it gradually to the wet mixture, mixing just until incorporated. Overmixing makes the dough dense and pasty instead of tender.
- Fold in chocolate chips:
- Use a spatula to gently stir them through the dough until they're evenly scattered. I like to save a few to press into the top for looks.
- Chill the dough:
- Cover the bowl and refrigerate for at least thirty minutes so the butter firms back up and the flavors meld. Cold dough scoops cleanly and tastes way better than room temperature.
- Serve and store:
- Scoop tablespoons straight from the fridge and enjoy. It keeps for five days covered, or you can freeze individual portions for up to a month and thaw them as needed.
Save One night I caught my partner sneaking spoonfuls directly from the container at midnight, lit only by the fridge light. He looked up, shrugged, and said it was the only dessert that felt like getting away with something. I couldn't argue because I'd done the same thing an hour earlier.
Customizing Your Cookie Dough
I've stirred in crushed pretzels for salty crunch, swapped the chocolate chips for white chocolate and dried cranberries, and even folded in a spoonful of peanut butter when I was feeling indulgent. The base is forgiving enough that you can treat it like a canvas. Just keep the total add-ins under three-quarters of a cup so the dough doesn't get too chunky to scoop cleanly.
Storing and Freezing Tips
I portion the dough into tablespoon-sized balls and freeze them on a parchment-lined tray before transferring to a freezer bag. That way I can grab one or two whenever the craving hits without thawing the whole batch. They soften in the fridge in about fifteen minutes, or you can eat them semi-frozen for a firmer, almost fudgy texture.
Serving Suggestions
This dough is perfect on its own, but I've also used it as a dip for graham crackers, swirled it into vanilla ice cream, and spread it between two cookies for a no-bake sandwich. It's rich enough that a tablespoon feels satisfying, but I won't judge you if you go back for seconds.
- Serve it in small bowls with a sprinkle of flaky sea salt on top.
- Layer it with whipped cream and crushed cookies in a parfait glass.
- Spread it on apple slices for a quick snack that feels a little less guilty.
Save This dough has turned into my go-to whenever I want dessert without the commitment of turning on the oven. It's proof that sometimes the best recipes are the ones you can eat with a spoon straight from the fridge.
Recipe FAQs
- → Is it safe to eat this raw?
Yes, this dough is designed to be eaten raw. The flour is heat-treated to 165°F (74°C) which eliminates any harmful bacteria, and there are no eggs in the recipe. You can scoop and enjoy it straight from the fridge without any concerns.
- → Why add Greek yogurt to cookie dough?
Greek yogurt adds creaminess and a subtle tang that balances the sweetness of the sugars and chocolate. It also creates a smoother, more scoopable texture compared to traditional dough. The acidity actually enhances the overall flavor profile while keeping the dough completely egg-free.
- → How long does this keep in the refrigerator?
This dough stays fresh in the refrigerator for up to 5 days when stored in an airtight container or wrapped tightly with plastic wrap. The flavors actually develop and meld together nicely after a day or two. For longer storage, freeze individual portions for up to 1 month.
- → Can I make this dairy-free?
Absolutely. Substitute the butter with your favorite vegan butter alternative and use a dairy-free yogurt instead of Greek yogurt. Just make sure your chocolate chips are also dairy-free, as many contain milk or milk derivatives. The texture will remain just as creamy.
- → What does heat-treating flour do?
Heat-treating flour kills any potential bacteria present in raw flour, making it safe to consume without baking. Simply spread the flour on a baking sheet at 350°F for 5 minutes, or microwave in 1-cup batches until it reaches 165°F. Let it cool completely before mixing into your dough.
- → Can I add other mix-ins?
Definitely. Chopped nuts, sprinkles, dried fruit, or different types of chocolate chunks all work beautifully here. You could also swirl in some peanut butter or Nutella for extra richness. Just keep the total add-ins to about ½ cup to maintain the proper dough consistency.