Greek Yogurt Cookie Dough (Printable Version)

A creamy, egg-free blend of buttery sweetness and tangy Greek yogurt with melty chocolate chips that's safe to eat raw.

# 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

# Directions:

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, about 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 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 tablespoon portions of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before eating.

# Expert Advice:

01 -
  • No raw eggs means you can eat it straight from the bowl without a single worry, just pure indulgence.
  • The Greek yogurt adds a subtle tang that balances the sweetness and makes each bite feel less heavy.
  • It takes less than an hour start to finish, and most of that is just waiting for it to chill.
  • You can customize it endlessly with your favorite mix-ins, from crushed pretzels to peanut butter chips.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and make you sick even without eggs in the recipe.
  • Make sure the butter is truly softened, not melted, or the dough will be greasy and thin instead of thick and scoopable.
  • Chill the dough for the full 30 minutes, it tastes better cold and the texture is much more satisfying when firm.
03 -
  • Use a small cookie scoop to portion the dough into uniform balls, then freeze them on a tray before transferring to a bag for grab-and-go treats.
  • Toast the heat-treated flour in a dry skillet for an extra minute to bring out a subtle nutty flavor that deepens the whole dough.
  • Add a tablespoon of cream cheese along with the yogurt for an even richer, cheesecake-like tang.
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