Greek Yogurt Cookie Dough

My sister used to sneak raw cookie dough from the mixing bowl faster than I could scoop it onto trays, so I started making batches just for eating. This eggless version was born out of those stolen spoonfuls, sweetened with tangy Greek yogurt and studded with tiny chocolate chips that melt on your tongue. No oven timer, no waiting, just a chilled bowl and a spoon. It became our Friday night ritual, scooping dough straight from the fridge while we caught up on the week. Now I keep a container ready in the back corner, hidden behind the milk.

I made this for a book club meeting once, served in tiny glass jars with miniature spoons, and everyone went quiet. One friend admitted she'd been avoiding cookie dough for years because of the egg fear, and she nearly cried taking her first bite. We ended up talking more about childhood dessert memories than the novel we were supposed to discuss. That night, three people texted me for the recipe before they even got home.

Ingredients

• Unsalted butter, softened: Let it sit on the counter for about an hour so it whips into the sugar without clumping, creating that classic creamy cookie dough base.
• Plain full-fat Greek yogurt: This is the secret swap for eggs, adding moisture and a gentle tang that keeps the dough from tasting too sweet or flat.
• Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy when you beat them together.
• Light brown sugar, packed: The molasses in brown sugar adds a warm, caramel-like depth that makes this taste like the dough you remember sneaking as a kid.
• Pure vanilla extract: A full teaspoon makes all the difference, rounding out the flavors and giving the dough that bakery smell.
• All-purpose flour, heat-treated: Baking or microwaving the flour kills any bacteria, making it safe to eat raw while keeping the dough soft and scoopable.
• Fine sea salt: Just a pinch wakes up the sweetness and balances the richness of the butter and chocolate.
• Mini semisweet chocolate chips: The small size means more chips in every spoonful, and they stay soft and melty even when the dough is cold.

Instructions

Heat-treat the flour:

Spread the flour on a baking sheet and bake at 350°F for 5 minutes, stirring halfway through so it heats evenly without browning. Let it cool completely on the counter before you use it, or it will melt the butter.

Cream the butter and sugars:

Beat the softened butter with both sugars on medium speed until the mixture looks pale and fluffy, about 2 to 3 minutes. This step traps air and gives the dough that light, creamy texture.

Add the yogurt and vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla extract, mixing just until smooth and no streaks remain. Scrape down the sides of the bowl with a spatula to catch any pockets of unmixed butter.

Mix in the dry ingredients:

Whisk the cooled flour and salt together in a separate bowl, then add it to the wet mixture in two or three additions, mixing on low speed. Stop as soon as the flour disappears to keep the dough tender.

Fold in the chocolate chips:

Use a spatula to gently fold in the mini chocolate chips, distributing them evenly without overworking the dough. You want to see chips in every scoop.

Chill the dough:

Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container, then refrigerate for at least 30 minutes. The dough will firm up and the flavors will meld together beautifully.

Serve and store:

Scoop out tablespoon-sized portions and enjoy cold, or keep the dough in the fridge for up to 5 days. For longer storage, freeze individual scoops in a freezer bag for up to a month and thaw in the fridge when a craving hits.

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One summer evening, my nephew asked if we could make cookies, but I was too tired to turn on the oven. I pulled out this dough instead, and we sat on the porch with two spoons and the whole bowl between us. He declared it better than baked cookies, and I didn't argue. Sometimes the best recipes are the ones that let you skip the work and get straight to the good part.

Making It Your Own

I love stirring in a handful of crushed pretzels for salty crunch, or swapping half the chocolate chips for white chocolate and dried cranberries when I want something a little brighter. My friend adds a spoonful of peanut butter and uses peanut butter chips, turning it into a completely different treat. You can also use oat flour for half the all-purpose flour if you want a slightly nutty, wholesome flavor. The base is so forgiving that almost any mix-in works, so raid your pantry and see what happens.

Storing and Serving

I keep mine in a glass container with a tight lid, pushed to the back of the fridge where it stays cold and firm. It scoops best straight from the fridge, but if it gets too hard, let it sit on the counter for five minutes. For parties, I portion it into small jars or silicone muffin cups and stack them in the freezer, then pull out a few at a time. Frozen dough thaws in about 20 minutes in the fridge and tastes just as good as fresh.

What to Do If It Goes Wrong

If your dough is too soft and won't hold its shape, pop it back in the fridge for another 15 minutes or stir in an extra tablespoon of heat-treated flour. If it is too stiff, fold in a teaspoon of milk or extra yogurt to loosen it up. Once, I forgot to let the flour cool and the whole batch turned into a greasy puddle, so now I set a timer and wait. Little mistakes are easy to fix as long as you catch them early.

• If the dough tastes too sweet, add a pinch more salt and stir well.
• If the butter was too warm, chill the dough longer to firm it back up.
• If you are out of mini chips, chop regular chocolate chips into smaller pieces with a knife.

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This dough has gotten me through late-night study sessions, bad days, and celebrations when I just wanted something sweet without the fuss. Keep a batch in your fridge and you will always have a little comfort waiting for you.

Recipe FAQs

→ Is this safe to eat raw?

Yes, this dough is completely safe to eat raw because it contains no eggs and uses heat-treated flour that's been baked at 350°F to eliminate any bacteria.

→ What does Greek yogurt add to the dough?

Greek yogurt provides a creamy texture and subtle tang that balances the buttery sweetness while keeping the dough smooth and scoopable without eggs.

→ How long does the dough need to chill?

Chill the dough for at least 30 minutes in the refrigerator to firm up the texture. This makes it easier to scoop and enhances the flavor.

→ Can I make this dairy-free?

Yes, substitute the Greek yogurt with a non-dairy yogurt alternative and use vegan butter instead of regular unsalted butter.

→ How should I store the finished dough?

Keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to one month.

→ Why heat-treat the flour?

Heat-treating flour at 350°F for 5 minutes kills any potential bacteria, making the flour safe to consume in raw dough preparations.