Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with Greek yogurt and chocolate chips for a rich, chilled 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

# Step-by-Step:

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 chilled, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • No eggs means you can eat it by the spoonful without worry, straight from the fridge at midnight.
  • The Greek yogurt adds a slight tang that keeps the sweetness in check and makes it feel almost virtuous.
  • It comes together in one bowl with a hand mixer, and you can be scooping it in under an hour.
  • Stores beautifully for days, so you always have a secret stash ready when cravings hit.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and this step makes the dough safe to eat without baking.
  • Let the butter soften naturally at room temperature, microwaving it will melt it unevenly and the dough won't cream properly.
  • Cool the flour completely before adding it to the butter mixture, or the residual heat will turn your dough into a greasy mess.
  • Use full-fat Greek yogurt, low-fat versions make the dough watery and the texture goes flat.
03 -
  • Use a cookie scoop to portion the dough evenly, then roll each scoop between your palms for perfect little balls that look bakery-ready.
  • If the dough feels too soft to scoop after mixing, chill it for an extra 15 minutes and it will firm right up.
  • Taste the dough before adding all the chocolate chips, then adjust sweetness or salt to your preference since this isn't going in the oven.
  • For a fun presentation, serve in small mason jars with a spoon tied to the side, perfect for gifting or parties.
Go Back