Greek Yogurt Cookie Dough

My college roommate used to keep a jar of this in the mini fridge between our beds, and every exam week we'd sit cross-legged on the floor, spoons in hand, eating it straight from the container. No baking, no waiting, just the immediate comfort of buttery sweetness cut with that unexpected tangy brightness from the yogurt. I didn't even know you could make cookie dough safe to eat raw until she showed me the heat-treated flour trick. Now I keep a batch tucked behind the milk every week, and it's become my go-to when I need something sweet but don't want to turn on the oven.

I brought this to a potluck once, served in a shallow bowl with pretzel sticks for dipping, and three people asked for the recipe before dessert was even cleared. One friend admitted she'd never thought of using yogurt in something so indulgent, and another told me later she'd made it twice that week. It's the kind of recipe that surprises people because it sounds too simple to be this good, but then they taste it and suddenly they're texting you at 9 p.m. asking if you really heat-treat the flour in the oven.

Ingredients

• Unsalted butter, softened to room temperature: This is your base richness, so let it sit out for at least an hour until it's soft enough to leave a thumbprint but not melted or greasy.
• Plain full-fat Greek yogurt: The tanginess balances all that sugar and butter, and the fat content keeps the dough creamy instead of gummy, so don't swap for low-fat.
• Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy when you cream them together.
• Light brown sugar, packed: Adds a hint of molasses and chew, even though this dough isn't baked, the flavor depth is essential.
• Pure vanilla extract: Use the real stuff, not imitation, because in a no-bake recipe every flavor shows up loud and clear.
• All-purpose flour, heat-treated: This step kills any bacteria so the dough is safe to eat raw, and cooling it completely before mixing is non-negotiable.
• Fine sea salt: Just a pinch sharpens the sweetness and makes the chocolate chips pop on your tongue.
• Mini semisweet chocolate chips: The mini size distributes chocolate more evenly in every spoonful, and semisweet keeps it from tipping into candy territory.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour thin on a baking sheet, then bake for exactly 5 minutes. Let it cool completely on the counter before you even think about mixing, because warm flour will melt your butter and ruin the texture.

Cream the butter and sugars:

Beat the softened butter with both sugars on medium speed until the mixture turns pale and fluffy, about 2 to 3 minutes. You'll hear the mixer change pitch when enough air has been whipped in, and the texture should look almost like frosting.

Add yogurt and vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla, mixing just until the mixture is smooth and no streaks remain. Scrape down the sides of the bowl with a spatula so nothing gets left behind.

Combine dry ingredients:

Whisk the cooled flour and salt together in a separate bowl, then add it gradually to the wet mixture on low speed. Mix only until you see no more dry pockets, because overmixing makes the dough tough and dense.

Fold in chocolate chips:

Use a spatula to gently fold in the mini chocolate chips, turning the dough over on itself until they're evenly scattered. This is where you get to lick the spatula if no one's watching.

Chill the dough:

Cover the bowl tightly with plastic wrap or transfer to an airtight container, then refrigerate for at least 30 minutes. The dough will firm up and the flavors will meld, making it scoopable and not sticky.

Serve and store:

Scoop tablespoons onto a plate or eat straight from the container, then store any leftovers in the fridge for up to 5 days. For longer keeping, freeze individual scoops in a zip-top bag and thaw in the fridge whenever you need a fix.

Save

One summer evening I made this with my niece, who was seven and obsessed with chocolate chip cookies but too impatient to wait for them to bake. She stood on a stool next to me, carefully folding in the chips one handful at a time, and when we finally got to taste it she looked up at me with chocolate on her nose and said it was better than the real thing. I'm not sure I agree, but I've never forgotten the way her face lit up when she realized she didn't have to wait.

How to Heat-Treat Flour Safely

Spread your flour thin on a rimmed baking sheet and bake it at 350°F for 5 minutes, stirring halfway through if you want to be extra cautious. You can also microwave it in a heatproof bowl in 15-second bursts, stirring between each, until it reaches 165°F on an instant-read thermometer. Either way, let it cool completely spread out on a plate or the counter, because clumped warm flour won't mix evenly and can make your dough gummy. I always do this step first and let the flour cool while I soften the butter, so nothing slows me down once I start mixing.

Customizing Your Cookie Dough

Swap half the chocolate chips for white chocolate, butterscotch, or peanut butter chips if you want a flavor twist, or stir in a handful of chopped toasted pecans for crunch. I've added a tablespoon of instant espresso powder to the butter and sugar for a mocha version, and once I folded in crushed freeze-dried strawberries for a friend's birthday and it tasted like strawberries and cream. You can also replace half the all-purpose flour with oat flour for a slightly nutty, wholesome flavor, though the texture will be a touch denser. The base recipe is forgiving, so treat it like a canvas and add whatever makes you happy.

Storing and Freezing Tips

This dough keeps in an airtight container in the fridge for up to 5 days, and I've found it actually tastes better on day two when the flavors have melded. For freezing, I scoop tablespoon-sized portions onto a parchment-lined plate and freeze them solid, then transfer to a zip-top bag so I can grab one or two whenever I want. They thaw in about 20 minutes on the counter or you can eat them slightly frozen for a firmer, fudgier texture that's almost like ice cream.

• Press plastic wrap directly onto the surface of the dough before sealing the container to prevent it from drying out.
• Label your freezer bag with the date so you remember to use it within a month for best flavor.
• Thaw frozen scoops in the fridge overnight if you want the original creamy texture back.

Save

Every time I pull this out of the fridge, I'm reminded that not every craving needs a full baking project, sometimes the best desserts are the ones you can make in your pajamas and eat with a spoon. Keep a batch around and you'll always have a reason to smile when you open the fridge door.

Recipe FAQs

→ Why heat-treat the flour?

Heat-treating flour to 165°F eliminates harmful bacteria, making the dough safe to eat without baking. This simple step ensures you can enjoy every spoonful worry-free while maintaining that classic raw dough texture everyone loves.

→ Can I use regular yogurt instead of Greek?

Greek yogurt provides the thick, creamy consistency needed for proper dough texture. Regular yogurt contains more water, which would make the mixture too sticky. If substituting, strain regular yogurt through cheesecloth overnight to remove excess whey before using.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, the dough stays fresh for up to 5 days. The flavors actually develop and meld during this time, often making it even more delicious after a day or two. For longer storage, freeze individual portions for up to one month.

→ What if I don't have an electric mixer?

You can cream the butter and sugars by hand using a sturdy wooden spoon or whisk. It will take about 5-7 minutes of vigorous mixing to achieve the same light, fluffy consistency. The extra effort is worth it for the final texture.

→ Can I bake this into actual cookies?

This dough is specifically formulated for eating raw. The yogurt content creates excess moisture that would cause baked cookies to spread too thinly and become cakey. For traditional baked cookies, use a standard dough recipe without the yogurt component.

→ Is this safe for children to eat?

Yes, absolutely. By heat-treating the flour and eliminating raw eggs, this version eliminates the two main safety concerns associated with raw dough. It's a perfectly safe treat for all ages when prepared as directed.