Greek Yogurt Cookie Dough (Printable)

Creamy egg-free dough with Greek yogurt, butter, and chocolate chips. Chill for 30 minutes for a rich, scoopable treat.

# Ingredient List:

→ 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. Let 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 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 chilled cookie dough and serve immediately. Store in the refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month. Thaw in the refrigerator before eating.

# Expert Tips:

01 -
  • No raw eggs means you can eat this straight from the bowl without a second thought.
  • The Greek yogurt adds a subtle tang that cuts through the sweetness and keeps it from feeling too heavy.
  • It comes together in under an hour, and most of that is just waiting for it to chill.
  • You can customize it endlessly with whatever mix-ins make you happiest.
02 -
  • If you skip the heat-treating step, the flour isn't safe to eat raw, so don't skip it even though it feels like extra work.
  • Make sure the butter is truly softened, not melted, or the dough will be greasy and won't hold its shape.
  • Let the flour cool completely after heat-treating or it will melt the butter and ruin the texture.
  • Don't add raw eggs to this recipe, it's designed to be egg-free and safe to eat without baking.
03 -
  • If you want a lighter texture, replace half the all-purpose flour with finely ground oat flour, it adds a subtle nuttiness.
  • For a dairy-free version, use non-dairy yogurt and vegan butter, and check your chocolate chip labels.
  • Always taste the dough before chilling, it's easier to adjust sweetness or salt when it's still soft.
  • Use a small cookie scoop to portion the dough evenly, it makes serving cleaner and helps with portion control.
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