Greek Yogurt Cookie Dough (Printer-friendly)

Creamy egg-free dough with Greek yogurt and chocolate chips, ready to eat straight from the fridge.

# 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, approximately 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 Tips:

01 -
  • No eggs means no anxiety, just pure nostalgic cookie dough bliss you can eat by the spoonful.
  • Greek yogurt adds a subtle tang that balances the buttery sweetness without making it too rich.
  • It comes together in under an hour and lives in your fridge, ready whenever a craving hits.
  • You can customize it endlessly with nuts, sprinkles, or whatever add-ins make you happiest.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and this step makes it completely safe to eat.
  • Make sure your butter is softened but not melted, or the dough will be greasy and won't hold its shape when chilled.
  • Chill the dough for the full 30 minutes at minimum, it transforms from a sticky batter into a perfectly scoopable treat.
03 -
  • Use a small cookie scoop to portion the dough evenly, it makes serving easier and helps with portion control if that matters to you.
  • If your dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping.
  • For an extra indulgent treat, sandwich a scoop between two graham crackers and freeze for a quick cookie dough ice cream sandwich.
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