Greek Yogurt Cookie Dough (Printable Version)

A creamy, egg-free blend of buttery dough, tangy Greek yogurt, and chocolate chips that chills into a scoopable treat.

# 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, 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.
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. Freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before eating.

# Expert Tips:

01 -
  • No eggs means you can eat this straight from the bowl without worry, and the texture stays creamy for days.
  • Greek yogurt cuts through the richness and adds a subtle tang that makes each bite feel less heavy than traditional cookie dough.
  • It comes together in under an hour, and most of that is just waiting for it to chill.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria even if there are no eggs in the dough.
  • Let the butter soften naturally at room temperature, microwaving it can make it too greasy and the dough will not whip properly.
  • Chill the dough fully before serving or it will be too soft and lose that perfect scoopable texture.
03 -
  • If your dough feels too stiff after chilling, let it sit at room temperature for 5 minutes and it will soften just enough to scoop easily.
  • Taste the dough before adding all the chocolate chips so you can adjust sweetness, some Greek yogurts are tangier than others and you might want an extra tablespoon of sugar.
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