Greek Yogurt Cookie Dough (Print view)

Buttery cookie dough with Greek yogurt and chocolate chips, safe to eat straight from the fridge.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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, 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 refrigerator before consuming.

# Expert Suggestions:

01 -
  • No raw eggs means you can eat it straight from the bowl without worry, just pure indulgence.
  • Greek yogurt adds a subtle tang that balances the sweetness and makes every bite feel less heavy.
  • It comes together in under an hour and lives in your fridge, ready whenever you need a spoonful of comfort.
  • You can customize it endlessly with nuts, sprinkles, or swap the chocolate chips for whatever you love.
02 -
  • Always heat-treat your flour first, even if it feels unnecessary, because raw flour can carry bacteria just like raw eggs.
  • Let the flour cool completely before adding it to the butter mixture, or you'll end up with melted butter and a greasy, runny dough.
  • Use full-fat Greek yogurt, not low-fat or regular yogurt, because the thickness and fat content are essential for the right texture.
  • Don't skip chilling the dough, it needs that time in the fridge to firm up and develop the best flavor.
03 -
  • If your dough feels too thick after chilling, let it sit at room temperature for 5 minutes before scooping, it softens just enough to make serving easier.
  • For an even richer flavor, brown the butter before mixing it with the sugars, then let it cool and resolidify in the fridge first.
  • Taste the dough before adding all the chocolate chips so you can adjust the sweetness or salt to your preference.
  • Use a small cookie scoop to portion the dough evenly, it makes serving faster and keeps every bite consistent.
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