Greek Yogurt Cookie Dough

My sister used to sneak raw cookie dough from the mixer bowl until I finally caved and made a batch meant to be eaten that way. No nervous glances at eggs, no lectures about salmonella—just pure, guilt-free indulgence. The Greek yogurt keeps it creamy without feeling too rich, and the tang balances all that butter and sugar in a way I never expected. Now every time she visits, this is sitting in a glass jar in the fridge, ready to go. It's become our little tradition, no baking required.

I made this for a casual dinner party once, served in tiny mason jars with spoons tucked inside. People were confused at first, then delighted when they realized it was dessert. Someone asked if it was cheesecake filling, another thought it was frosting. By the end of the night, three people had texted asking for the recipe. It's one of those dishes that surprises everyone because it looks so simple but tastes like something you'd order at a trendy dessert bar.

Ingredients

• Unsalted butter, softened: This is the backbone of the dough, giving it that classic cookie richness and smooth, creamy texture when beaten with the sugars.
• Plain full-fat Greek yogurt: The secret ingredient that adds moisture and a subtle tang without making the dough runny or overly sweet.
• Granulated sugar: Provides sweetness and helps create that light, fluffy base when creamed with the butter.
• Light brown sugar, packed: Adds a hint of molasses flavor and extra chewiness that makes the dough taste more like the real thing.
• Pure vanilla extract: A must for depth and warmth, it ties all the flavors together and makes the whole bowl smell incredible.
• All-purpose flour, heat-treated: Treating the flour kills any bacteria so the dough is completely safe to eat raw, and it also softens the raw flour taste.
• Fine sea salt: Just a pinch balances the sweetness and brings out the flavor of the chocolate and vanilla.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every single spoonful.

Instructions

Heat-Treat the Flour:

Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely—this step is essential for food safety and removes any raw flour taste.

Cream the Butter and Sugars:

In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed for 2 to 3 minutes. You want it light, fluffy, and almost whipped looking.

Add the Yogurt and Vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla extract. Mix until everything is smooth and fully combined, about 1 minute.

Combine the Dry Ingredients:

In a separate bowl, whisk together the cooled heat-treated flour and sea salt. Gradually add this to the wet mixture on low speed, mixing just until incorporated—don't overwork it or the dough will get tough.

Fold in the Chocolate Chips:

Use a spatula to gently fold in the mini chocolate chips until they're evenly distributed throughout the dough. The dough should look thick, scoopable, and studded with chocolate.

Chill the Dough:

Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to firm it up and let the flavors meld together.

Serve and Store:

Scoop out tablespoon-sized portions and enjoy immediately, or keep it in the fridge for up to 5 days. You can also freeze individual portions for up to a month and thaw them in the fridge whenever a craving hits.

Save

One night I made this after a long week and sat on the couch with the bowl in my lap, a spoon in hand, and a good show queued up. No plates, no pretense, just pure comfort. My partner walked in, grabbed a spoon without asking, and we polished off half the batch before either of us said a word. Sometimes the best meals are the ones that don't require an occasion.

How to Heat-Treat Flour Safely

I used to skip this step thinking it didn't matter, and then I read about the risks and changed my tune fast. Spreading the flour on a baking sheet and baking it for 5 minutes at 350°F does the trick—just make sure it cools completely before you add it to the dough. If you don't have an oven available, you can microwave the flour in a microwave-safe bowl in 30-second intervals, stirring between each, until it reaches 165°F. It's a small step that makes a huge difference in safety and peace of mind.

Best Mix-In Ideas

After making this a dozen times, I started getting creative with what I folded in at the end. Crushed pretzels add a salty crunch that's insanely good, and white chocolate chips with dried cranberries give it a festive vibe. Peanut butter chips are a hit with kids, and a handful of toffee bits makes it taste like a candy bar. Sometimes I'll add a tablespoon of mini M&Ms just for color. The base is so versatile that you can make it feel completely different every time.

Storing and Freezing Tips

This dough keeps beautifully in the fridge for up to 5 days in an airtight container, and honestly it tastes even better after a day or two when the flavors have had time to settle. For longer storage, I scoop it into tablespoon-sized portions, freeze them on a parchment-lined tray, then transfer to a freezer bag once solid. That way I can pull out just one or two servings whenever I want a quick treat without thawing the whole batch. Let them sit in the fridge for about 15 minutes before eating for the perfect texture.

• Always store in an airtight container to prevent the dough from drying out or absorbing fridge odors.
• Label your freezer bag with the date so you know when you made it.
• If the dough feels too firm straight from the fridge, let it sit at room temperature for 5 minutes before scooping.

Save

This recipe has become my go-to when I want something sweet without turning on the oven or spending an hour in the kitchen. It's proof that sometimes the simplest ideas, the ones born out of pure craving, end up being the ones you make over and over again.

Recipe FAQs

→ Is it safe to eat this dough raw?

Yes, this version is completely egg-free and the flour is heat-treated to 165°F, making it safe to eat raw without any food safety concerns.

→ How long does it last in the refrigerator?

Store in an airtight container for up to 5 days in the refrigerator. The texture actually improves after chilling, making it firm and scoopable.

→ Can I freeze this dough?

Absolutely. Portion into individual scoops, place in a sealed freezer bag, and freeze for up to 1 month. Thaw in the refrigerator before enjoying.

→ What does Greek yogurt add to the dough?

Greek yogurt provides a subtle tanginess that balances the sweetness, while also creating a smoother, creamier texture compared to traditional cookie dough.

→ Can I make this dairy-free?

Yes, substitute the butter with vegan butter and use a non-dairy yogurt alternative. The texture and flavor will remain deliciously similar.

→ Why do I need to heat-treat the flour?

Heat-treating flour to 165°F eliminates potential bacteria, making it safe for raw consumption. Simply spread on a baking sheet at 350°F for 5 minutes or microwave in intervals.