Greek Yogurt Cookie Dough (Printable)

Buttery cookie dough with Greek yogurt and chocolate chips. Egg-free, chilled, and ready to enjoy straight from the bowl.

# 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

# Preparation steps:

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. Avoid overmixing.
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 tablespoons of cookie dough and serve immediately, or refrigerate for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month and thaw in the refrigerator before consuming.

# Expert advice:

01 -
  • No raw eggs means you can eat this guilt-free straight from the fridge without any safety concerns.
  • Greek yogurt adds a subtle tang that balances the sweetness and makes every bite feel lighter than traditional cookie dough.
  • It takes less than an hour from start to finish, and most of that is just chilling time.
  • You can customize it endlessly with your favorite mix-ins like nuts, sprinkles, or even peanut butter chips.
02 -
  • Do not skip heat-treating the flour, even if you are tempted. Raw flour can carry bacteria, and this step makes the dough completely safe to eat.
  • Make sure your butter is softened to room temperature, not melted. Melted butter will make the dough greasy and harder to scoop.
  • Chilling the dough is not optional. It needs time in the fridge to firm up and develop the right texture.
03 -
  • Use a cookie scoop to portion the dough evenly, which also makes it easier to grab single servings from the fridge.
  • If your dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping.
  • For an extra flavor boost, add a pinch of cinnamon or a tablespoon of maple syrup to the wet ingredients.
  • Always taste your dough before chilling and adjust the sweetness if needed, since flavors mellow slightly when cold.
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