Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with buttery sweetness, tangy Greek yogurt, and melty chocolate chips for a rich, 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

# How-To Steps:

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

# Expert Tips:

01 -
  • No need to wait for the oven or worry about burning a batch when you just want something sweet right now.
  • The Greek yogurt adds a subtle tang that balances the buttery sweetness without feeling heavy.
  • You can eat it straight from the fridge without any food safety worries since theres no raw egg involved.
  • It takes less than an hour from start to finish, and most of that is just waiting for it to chill.
02 -
  • You absolutely must heat-treat the flour or microwave it to 165°F because raw flour can carry bacteria just like raw eggs.
  • Softening the butter properly makes all the difference, if its too cold it wont cream and if its too soft the dough will be greasy.
  • Chilling is not optional, the dough needs that time in the fridge to firm up and develop the right texture.
03 -
  • Always let the heat-treated flour cool completely before adding it to the butter mixture or the warmth will soften everything and ruin the texture.
  • Use mini chocolate chips instead of regular ones so you get chocolate in every single spoonful without overwhelming the dough.
  • If you want to serve this at a party, scoop it into small jars or ramekins and top each one with a few extra chocolate chips for presentation.
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