Greek Yogurt Cookie Dough

I'd been craving chocolate chip cookies at midnight when I realized I had no eggs. Instead of giving up, I pulled out the tub of Greek yogurt from the fridge and decided to experiment. What started as a lazy workaround turned into something better than I expected: creamy, rich, and safe to eat straight from the bowl. Now I keep a batch in the fridge more often than I bake actual cookies.

The first time I made this for friends, I served it in small bowls with tiny spoons like it was some kind of fancy dessert. They kept going back for more, scraping the sides of the container. One friend asked if I'd added cream cheese, convinced there was something more indulgent hiding in the mix. It was just butter, yogurt, and a little patience.

Ingredients

• Unsalted butter, softened to room temperature: This is the base of all that creamy richness, so let it sit out for at least 30 minutes before you start or it wont whip up properly.
• Plain full-fat Greek yogurt: The tanginess cuts through the sugar and adds moisture without making the dough wet or sticky, just make sure its not flavored or sweetened.
• Granulated sugar: Provides clean sweetness and helps the butter cream up into that fluffy texture you want at the beginning.
• Light brown sugar, packed: Adds a hint of molasses warmth and keeps the dough soft and scoopable even after chilling.
• Pure vanilla extract: A teaspoon goes a long way here, rounding out all the flavors and making the whole thing smell like a bakery.
• All-purpose flour, heat-treated: You have to bake or microwave it first to kill any bacteria since this dough is meant to be eaten raw, and it only takes five minutes.
• Fine sea salt: Just a pinch balances the sweetness and makes the chocolate chips taste even better.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every single bite.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake it for 5 minutes, then let it cool completely before using it so you dont melt the butter later.

Cream the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2 to 3 minutes until the mixture looks pale and fluffy. This step is what makes the dough light instead of dense.

Add yogurt and vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla extract, mixing just until smooth and combined. Dont rush this or you'll end up with lumps of yogurt.

Combine the dry ingredients:

In a separate bowl, whisk the cooled heat-treated flour and sea salt together. Gradually add this to the wet mixture on low speed, stopping as soon as its incorporated so you dont overwork the dough.

Fold in the chocolate chips:

Use a spatula to gently fold in the mini chocolate chips until theyre evenly distributed throughout the dough. Taste a tiny bit now if you want, but it gets even better after chilling.

Chill the dough:

Cover the bowl with plastic wrap or transfer everything to an airtight container and refrigerate for at least 30 minutes. This firms it up and makes the flavors settle into each other.

Serve and store:

Scoop out tablespoon-sized portions and enjoy them cold. Keep leftovers in the fridge for up to 5 days, or freeze individual scoops in a sealed bag for up to a month and thaw them in the fridge when the craving hits.

Save

There was a night last summer when I was too tired to make dinner, so I just ate cookie dough and called it a meal. No regrets. My partner walked in, saw the bowl, grabbed a spoon, and joined me without a word. We sat on the couch in silence, scraping the sides, and it somehow felt like the most comforting thing we'd done all week.

Making It Your Own

You can swap half the all-purpose flour for finely ground oat flour if you want a slightly nuttier flavor and lighter texture. I've also stirred in chopped walnuts, rainbow sprinkles, and even dried cranberries depending on my mood. Just keep the total add-ins to about half a cup so the dough doesn't get too crumbly.

Storing and Freezing

This dough keeps beautifully in the fridge for up to five days in an airtight container, and it actually tastes better on day two once everything melds together. For longer storage, I scoop it into tablespoon portions, freeze them on a baking sheet, then transfer to a freezer bag. When I want a quick treat, I just pull one out and let it thaw in the fridge for an hour.

Troubleshooting and Variations

If your dough feels too soft after mixing, it probably means your butter was too warm or you didnt measure the flour correctly. Just chill it a bit longer and itll firm right up. For a dairy-free version, swap in non-dairy yogurt and vegan butter, I've done it with coconut yogurt and it worked perfectly.

• Use dark chocolate chips if you want a less sweet, more grown-up version.
• Add a pinch of cinnamon or espresso powder to deepen the flavor.
• If you dont have an electric mixer, a wooden spoon and some elbow grease will get you there, it just takes a bit longer.

Save

Keep a container of this in your fridge and youll always have something sweet waiting when you need it. Its become my favorite kind of dessert, the kind you dont have to plan for or announce, just grab a spoon and go.

Recipe FAQ

→ Why heat-treat the flour?

Heat-treating flour to 165°F (74°C) eliminates harmful bacteria, making the dough safe to eat raw. This quick step ensures you can enjoy the dough without any food safety concerns.

→ How does Greek yogurt affect the texture?

Greek yogurt adds creaminess and a subtle tang while keeping the dough soft and scoopable. It also provides protein and creates a smoother texture compared to traditional egg-based doughs.

→ Can I freeze this dough?

Absolutely. Portion the dough into individual scoops and freeze in a sealed bag for up to 1 month. Thaw portions in the refrigerator before eating for the best texture.

→ What variations can I make?

Try stirring in chopped nuts, colorful sprinkles, or dried fruit. You can also replace half the all-purpose flour with oat flour for a lighter texture or use dairy-free yogurt and vegan butter.

→ How long will this stay fresh?

Stored in an airtight container in the refrigerator, the dough stays fresh for up to 5 days. The chilling time also helps firm the texture for easier scooping.

→ Can I bake this into cookies?

This dough is specifically formulated to be eaten raw—without eggs or leavening agents, it won't bake into traditional cookies. Enjoy it chilled straight from the refrigerator for the best experience.