Greek Yogurt Cookie Dough (Print Version)

Buttery, egg-free dough with Greek yogurt and chocolate chips ready in 20 minutes.

# 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 Make It:

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. Do not overmix.
05 - Using a spatula, gently fold in the 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 before serving.
07 - Scoop tablespoon portions 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.

# Additional Tips::

01 -
  • It satisfies cookie cravings in under an hour without turning on the oven for baking.
  • The Greek yogurt adds tanginess that cuts through the sweetness and keeps it from feeling too heavy.
  • You can customize every batch with different mix-ins depending on your mood.
  • It's safe to eat raw because there are no eggs and the flour is heat-treated.
02 -
  • If you skip heat-treating the flour or underbake it, you risk foodborne illness from raw flour bacteria.
  • Using cold butter will give you a grainy texture instead of smooth and creamy, so plan ahead and leave it out for an hour.
  • Overmixing after adding the flour makes the dough tough and pasty instead of scoopable.
03 -
  • Measure the flour after heat-treating and cooling it, not before, because the volume can shift slightly.
  • Use a cookie scoop to portion it evenly so every serving has the same amount of chocolate chips.
  • If the dough feels too thick after chilling, let it sit at room temperature for 5 minutes before scooping.
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