Greek Yogurt Cookie Dough

My roommate walked into the kitchen one night and caught me eating what looked like raw cookie dough straight from a bowl. She panicked until I explained it was intentional, egg-free, and completely safe. That moment turned into a weekly ritual where we'd make a batch, split it between two mugs, and eat it while binge-watching terrible reality TV. Greek Yogurt Cookie Dough became our guilty pleasure that somehow felt a little less guilty because of the yogurt. It's creamy, sweet, and dangerously scoopable.

I brought this to a potluck once, scooped into small mason jars with tiny spoons tied to the lids. People were confused at first, then obsessed. Three different friends texted me the next day asking for the recipe. One admitted she'd eaten two jars by herself on the drive home. That's the power of cookie dough you don't have to bake or feel guilty about sneaking spoonfuls of.

Ingredients

• Unsalted butter: Softening it to room temperature is crucial so it whips up light and fluffy without lumps, and always use unsalted so you control the sweetness.
• Plain full-fat Greek yogurt: The tangy richness balances the sugar and adds creaminess without making it runny, and low-fat versions don't give the same body.
• Granulated sugar: This dissolves smoothly into the butter and creates that classic cookie dough sweetness.
• Light brown sugar: Packing it into the measuring cup ensures you get enough molasses flavor and chewiness.
• Pure vanilla extract: Don't skip the real stuff, it makes the whole bowl smell like a bakery.
• All-purpose flour: Heat-treating it kills bacteria so it's safe to eat raw, and cooling it completely prevents melting the butter when you mix it in.
• Fine sea salt: Just a pinch wakes up all the flavors and keeps it from tasting flat.
• Mini semisweet chocolate chips: The mini size distributes better and gives you chocolate in every single bite.

Instructions

Heat-treat the flour:

Spread it thin on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely on the counter. This step makes the flour safe to eat raw and only takes a few minutes.

Cream the butter and sugars:

Beat them together on medium speed until the mixture lightens in color and gets fluffy, about 2 to 3 minutes. Don't rush this, it creates the structure.

Add yogurt and vanilla:

Lower the speed and mix in the Greek yogurt and vanilla until everything is smooth and combined, about a minute. Scrape down the sides if needed.

Incorporate dry ingredients:

Whisk the cooled flour and salt together in a separate bowl, then add it to the wet mixture on low speed just until no streaks remain. Overmixing makes it dense.

Fold in chocolate chips:

Use a spatula to gently stir in the mini chips until they're evenly scattered throughout. This keeps the dough tender.

Chill the dough:

Cover the bowl tightly with plastic wrap or move it to an airtight container, then refrigerate for at least 30 minutes. The dough firms up and the flavors meld together beautifully.

Serve and store:

Scoop out tablespoon-sized portions and enjoy straight from the fridge, or freeze individual scoops in a sealed bag for up to a month. Thaw in the fridge before eating for the best texture.

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The first time I made this for my nephew's birthday, I set out a big bowl with spoons and watched kids and adults alike hover around it all afternoon. My sister-in-law whispered that it was better than the cake. That bowl was scraped completely clean, and I realized this wasn't just a snack, it was a conversation starter and a crowd-pleaser that required zero baking skills.

Customizing Your Cookie Dough

You can swap half the chocolate chips for white chocolate, butterscotch, or peanut butter chips depending on what you're craving. I've also folded in crushed pretzels for a salty crunch, or stirred in a tablespoon of peanut butter for extra richness. One friend adds a pinch of cinnamon and uses oatmeal cookies as the inspiration. The base recipe is forgiving enough to handle almost any mix-in you throw at it.

Storage and Make-Ahead Tips

I portion this into small silicone muffin cups and freeze them on a tray before transferring to a freezer bag. That way I can grab one or two whenever the craving hits without thawing the whole batch. In the fridge, it stays fresh and scoopable for up to five days in an airtight container. Just give it a quick stir before serving if the butter has firmed up unevenly.

Serving Suggestions

This cookie dough is perfect on its own, but it's also incredible layered in a parfait with whipped cream and crushed graham crackers. I've spread it between two cookies to make a sandwich, or rolled it into balls and dipped them in melted chocolate for a fancy touch. Sometimes I just eat it with apple slices for a sweet and tart combo that feels almost healthy.

• Serve it in small jars with spoons for individual portions at parties.
• Warm it slightly in the microwave for 10 seconds to get a softer, gooier texture.
• Top with a sprinkle of flaky sea salt right before eating to make the sweetness pop.

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This recipe proves you don't need an oven to make something people remember. Keep a batch in your fridge and you'll always have a reason to smile when you open the door.

Frequently Asked Questions

→ Is it safe to eat this raw?

Yes, this dough is designed for safe raw consumption. The flour gets heat-treated to 165°F, eliminating harmful bacteria, while Greek yogurt replaces eggs entirely. Chill for at least 30 minutes before scooping for the best texture.

→ Can I make this dairy-free?

Absolutely. Substitute the butter with vegan butter sticks and swap the Greek yogurt for a dairy-free alternative like coconut yogurt. Ensure your chocolate chips are labeled vegan to avoid milk derivatives.

→ How should I store this?

Keep in an airtight container or wrap tightly in the refrigerator for up to five days. For longer storage, freeze individual portions in a sealed freezer bag for up to one month. Thaw overnight in the refrigerator before serving.

→ Why use Greek yogurt instead of eggs?

Greek yogurt provides moisture and richness without the safety concerns of raw eggs. The tangy flavor balances the sweetness while creating a creamy texture that holds together beautifully when chilled. Plus, it adds protein and probiotics.

→ What does heat-treated flour mean?

Heat-treating flour involves baking it at 350°F for five minutes or microwaving until it reaches 165°F. This process kills potential bacteria, making the flour safe to eat without cooking. Let cool completely before mixing into the dough.

→ Can I add other mix-ins?

Certainly. Try chopped walnuts, pecans, sprinkles for fun colors, or dried cranberries for tart contrast. Keep total add-ins to about one cup to maintain the creamy texture that makes this version special.