Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free dough with Greek yogurt and chocolate chips for a rich, scoopable treat straight from the fridge.

# 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

# How-To:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. 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. 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.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before eating.

# Insider Tips:

01 -
  • You get all the satisfaction of sneaking cookie dough without any of the guilt or risk.
  • It takes less than an hour from start to finish, and most of that is just chilling time.
  • The tangy yogurt cuts through the sweetness in a way that keeps you coming back for another spoonful.
  • You can customize it endlessly with whatever mix-ins make your heart happy.
02 -
  • Do not skip heat-treating the flour—it's the only thing standing between you and potential foodborne illness.
  • Make sure your butter is softened, not melted, or the texture will turn greasy instead of creamy.
  • Chilling is non-negotiable if you want the dough to hold its shape and taste its best.
03 -
  • Use a cookie scoop to portion the dough evenly—it makes serving so much easier and looks more polished.
  • If the dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping.
  • Toast the flour a minute longer if you want a slightly nuttier flavor—it's subtle but noticeable.
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