Greek Yogurt Cookie Dough (Printable)

Egg-free cookie dough with Greek yogurt, butter, and chocolate chips. Chilled and ready to enjoy in under an hour.

# 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. 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 2-3 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 extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • It's safe to eat raw because there are no eggs, so you can skip the guilt and the oven entirely.
  • The Greek yogurt adds a subtle tang that balances the sweetness and makes each bite feel lighter than traditional dough.
  • You can have it ready in under an hour, and it keeps in the fridge for days, which means spontaneous dessert whenever you need it.
  • It's endlessly customizable with whatever mix-ins you have on hand, from sprinkles to crushed pretzels.
02 -
  • The flour must be completely cool before you add it to the butter mixture, or the heat will melt the butter and ruin the texture.
  • Full-fat Greek yogurt is essential, low-fat or non-fat versions make the dough watery and less rich.
  • If the dough feels too soft to scoop after chilling, put it back in the fridge for another 15 minutes.
03 -
  • Let the butter sit at room temperature for at least 30 minutes before you start, it makes all the difference in how smooth and creamy the dough gets.
  • If you like a sweeter dough, add an extra tablespoon of brown sugar, it deepens the flavor without making it cloying.
  • Use mini chocolate chips instead of regular ones, they distribute more evenly and give you chocolate in every single spoonful.
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