Greek Yogurt Cookie Dough (Printable Version)

Buttery, tangy Greek yogurt dough with melty chocolate chips for a rich, chilled treat.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Remove from oven and 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 to firm up.
07 - Scoop tablespoon-sized portions and serve immediately while chilled. Store in refrigerator for up to 5 days or freeze individual portions in a sealed bag for up to 1 month. Thaw in refrigerator before consuming.

# Expert Advice:

01 -
  • No raw eggs means you can eat it straight from the spoon without worry or guilt.
  • Greek yogurt adds tang that balances the sweetness and makes every bite feel less heavy.
  • It takes less than an hour start to finish and most of that is just waiting for it to chill.
  • You can freeze scoops and pull them out whenever the craving hits.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and this step makes the dough safe to eat.
  • Let the butter soften naturally at room temperature, microwaving it makes it greasy and the dough won't whip properly.
  • Chill the dough fully before serving or it will taste more like frosting than cookie dough.
03 -
  • Use a small cookie scoop to portion the dough evenly and make it look bakery-pretty.
  • Let the dough sit at room temperature for 5 minutes before scooping if it gets too hard in the fridge.
  • Double the batch and keep half plain so you can customize mix-ins every time you crave it.
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