Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with Greek yogurt and chocolate chips for a rich, chilled 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:

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 to 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. 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 until dough firms 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. Thaw in the refrigerator before serving.

# Expert Tips:

01 -
  • No raw eggs means you can eat this straight from the bowl without worry or hesitation.
  • Greek yogurt adds a slight tang that cuts through the sweetness and keeps every bite from feeling too heavy.
  • It takes less than an hour from start to finish, and most of that is just chilling time in the fridge.
  • You can customize it endlessly with different mix-ins, from peanut butter chips to crushed pretzels.
02 -
  • Heat-treating the flour is non-negotiable—raw flour can carry bacteria, and this step makes the dough safe to eat without baking.
  • Make sure your butter is truly softened, not melted, or the dough will be too runny and won't hold its shape when scooped.
  • Chilling is key for texture—straight from the mixer, it's a bit soft and sticky, but after 30 minutes in the fridge it becomes perfectly scoopable.
03 -
  • Use full-fat Greek yogurt, not low-fat—the extra richness makes a noticeable difference in texture and flavor.
  • If you want a deeper flavor, brown the butter before creaming it with the sugars, then let it cool completely first.
  • For a lighter, slightly nutty taste, swap half the all-purpose flour with finely ground oat flour.
  • Taste the dough before chilling and adjust sweetness or salt to your preference—it's easy to tweak at this stage.
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