Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with Greek yogurt and chocolate chips. Chill and serve by the spoonful.

# 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. 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. Refrigerate for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately chilled. Store in the refrigerator for up to 5 days or freeze individual portions for up to 1 month.

# Expert Advice:

01 -
  • No raw eggs means you can eat it straight from the bowl without worry.
  • Greek yogurt adds a subtle tang that cuts through the sweetness and makes each bite feel less heavy.
  • It comes together faster than most cookie recipes and tastes better cold from the fridge.
  • You can customize it endlessly with whatever mix-ins you have on hand.
02 -
  • If your butter is too cold, the dough will be grainy and the sugars won't dissolve properly, so give it time to soften naturally.
  • Heat-treating flour is non-negotiable for raw dough safety, and microwaving works if you don't want to turn on the oven.
  • Chilling is essential or the dough will be too soft to scoop and won't have that classic cookie dough texture.
03 -
  • Use a small cookie scoop to portion the dough evenly so each serving is the same size and chills at the same rate.
  • If the dough gets too firm in the fridge, let it sit at room temperature for five minutes before scooping so you don't bend your spoon.
  • Taste the dough before adding all the chocolate chips and adjust the sweetness with a pinch more sugar or salt depending on your preference.
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