Save My roommate walked in one night while I was standing at the counter with a spoon, eating what looked like raw cookie dough straight from a bowl. She gave me that look—half concerned, half curious—until I handed her a spoon. One bite and she understood. This wasn't risky business; it was intentional, safe, and honestly better than half the cookies I'd baked that month. Greek yogurt replaces the eggs, heat-treated flour makes it safe to devour, and the texture is creamy enough to feel indulgent without turning on the oven.
I made this for a small birthday gathering once, served in tiny mason jars with spoons tied to the lids. People were skeptical at first—cookie dough as a main dessert?—but every jar came back empty. Someone even asked if I'd consider making it for her bridal shower. It's one of those recipes that surprises people, then wins them over completely. There's something about eating it cold, straight from the fridge, that feels both nostalgic and new at the same time.
Ingredients
- Unsalted butter, softened: This is your flavor base, so let it sit out until it's truly soft—not melted, not cold. It should dent easily when you press it with a finger.
- Plain full-fat Greek yogurt: The tanginess balances all that sugar and adds a creamy, almost cheesecake-like richness. Don't swap for low-fat; you'll lose the texture.
- Granulated sugar and light brown sugar: The combo gives you sweetness plus a hint of molasses depth. Pack the brown sugar or you'll end up with a flatter flavor.
- Pure vanilla extract: Go for the real stuff if you can. It's subtle, but you'll notice the difference in every bite.
- All-purpose flour, heat-treated: This step makes the dough safe to eat raw by killing any potential bacteria. It only takes five minutes in the oven, and it's worth it.
- Fine sea salt: Just a quarter teaspoon sharpens everything and keeps the sweetness from feeling one-note.
- Mini semisweet chocolate chips: Minis distribute better than regular chips and give you chocolate in every spoonful. You can also chop up a bar if that's what you have.
Instructions
- Heat-treat the flour:
- Preheat your oven to 350°F and spread the flour evenly on a baking sheet. Bake for 5 minutes, then let it cool completely before using. This kills any bacteria and makes the dough safe to eat raw.
- Cream the butter and sugars:
- Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale—about 2 to 3 minutes. This step adds air and makes the dough feel luxurious.
- Add 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 overdo 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. This is where it starts to look (and smell) like the real deal.
- Chill the dough:
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to let it firm up and the flavors meld together.
- Serve and store:
- Scoop out tablespoon-sized portions and enjoy immediately, or store in the fridge for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to a month and thaw in the fridge before eating.
Save There was a week last winter when I kept a container of this in the fridge and would grab a spoonful whenever I needed a quick pick-me-up. It became a little ritual—something sweet, something mine, no sharing required. My husband caught on eventually and started doing the same. We'd pass each other in the kitchen at odd hours, spoons in hand, grinning like kids. It's funny how a simple bowl of dough can become a shared language.
How to Heat-Treat Flour Safely
If you don't want to turn on the oven, you can microwave the flour in one-cup increments on high for about one minute, stirring halfway through. Use a kitchen thermometer to make sure it reaches 165°F, which is the temperature that kills off any lurking bacteria. Let it cool completely before adding it to your dough, or it'll melt the butter and ruin the texture. I've done both methods, and honestly, the oven is easier if you're making a full batch.
Make It Your Own
This base recipe is incredibly forgiving and practically begs to be customized. I've stirred in everything from crushed pretzels to toffee bits to freeze-dried strawberries, and it's worked every time. If you want a lighter texture, swap half the all-purpose flour for finely ground oat flour. For a dairy-free version, use non-dairy yogurt and vegan butter—I've tested it with coconut yogurt and it turned out beautifully. Just avoid adding raw eggs; this dough is designed to be eaten as-is, and eggs would defeat the whole purpose.
Serving and Storage Tips
I love serving this in small jars or ramekins for parties, but it's just as good eaten straight from the container with a spoon at midnight. The dough firms up in the fridge, which makes it easier to scoop and gives it that classic cookie dough texture. If you freeze it, portion it out first so you're not trying to chisel through a frozen brick later. Thaw individual portions in the fridge for a few hours before eating, and they'll be just as creamy as the day you made them.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze individual portions in a sealed bag for up to 1 month.
- Always serve chilled for the best texture and flavor.
Save This is the kind of recipe that earns a permanent spot in your rotation without even trying. Make it once, and you'll understand why sometimes the best desserts never see the inside of an oven.
Recipe FAQs
- → Why use Greek yogurt in cookie dough?
Greek yogurt adds creaminess and tanginess while providing protein. It creates a smoother texture and helps balance the sweetness from the sugars, resulting in a more complex flavor profile than traditional cookie dough.
- → Is this dough safe to eat raw?
Yes, this dough is designed to be eaten raw safely. The flour is heat-treated to eliminate bacteria, and there are no raw eggs in the recipe. This makes it perfect for enjoying straight from the refrigerator.
- → How long should I chill the dough?
Chill the dough for at least 30 minutes to firm up the texture. This allows the flavors to meld and makes the dough easier to scoop. For even better results, chill for 1-2 hours before serving.
- → Can I freeze this cookie dough?
Absolutely. Portion the dough into tablespoon-sized balls and freeze in a sealed bag for up to 1 month. Thaw individual portions in the refrigerator before eating for the best texture.
- → What does heat-treating flour do?
Heat-treating flour kills potential bacteria like E. coli, making raw flour safe to consume. Simply bake the flour at 350°F for 5 minutes or microwave until it reaches 165°F internally.
- → Can I make this dairy-free?
Yes, substitute the butter with vegan butter and use a non-dairy yogurt alternative. The texture will remain similar, and the dough will still be creamy and scoopable after chilling.