Greek Yogurt Cookie Dough (Printable version)

Creamy, egg-free cookie dough blends buttery sweetness, tangy Greek yogurt, and melty chocolate chips for a delicious, scoopable treat.

# What you 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

# Steps to follow:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes to heat-treat. Let cool completely before using.
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, about 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. Chill in the refrigerator for at least 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately. Store in the refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month.

# Expert tips:

01 -
  • The Greek yogurt creates this impossibly creamy texture that somehow feels lighter than traditional dough
  • You can finally eat cookie dough without worrying about raw eggs, and it keeps in the fridge for days
02 -
  • Overmixing after adding the flour makes the dough tough, so stop as soon as the flour streaks disappear
  • The dough firms up in the fridge, but let it sit for 5 minutes before scooping if its too hard to work with
03 -
  • Softening butter to exactly room temperature—about 65°F—makes it cream perfectly without greasy separation
  • Chilling for the full 30 minutes transforms the texture from sticky to scoopable and intensifies the vanilla flavor
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