Save to Pinterest My roommate walked in while I was scraping raw cookie dough out of a mixing bowl with my finger, and instead of judging me, she asked if I had enough to share. That night we sat on the couch with spoons and a bowl between us, and I realized I didnt need an oven to make something that felt like dessert. Greek yogurt gave it a tangy richness that cut through the sweetness in a way I hadnt expected. Now I keep a container in the back of the fridge for nights when nothing else will do.
I brought this to a potluck once, served in a shallow dish with extra chocolate chips on top, and people thought Id brought some kind of fancy mousse. When I told them it was cookie dough, three people asked for the recipe on the spot. One friend texted me a photo two days later of her own batch, claiming shed eaten half of it before dinner. Its become my go-to when I want to look thoughtful without actually turning on the stove.
Ingredients
- Unsalted butter, softened to room temperature: This is the backbone of flavor and creaminess, leave it out on the counter for an hour so it whips up light and fluffy without clumping.
- Plain full-fat Greek yogurt: The tanginess cuts through the sugar and adds a silky texture that makes this feel more sophisticated than regular cookie dough.
- Granulated sugar: Provides clean sweetness and helps the butter cream properly, dont skimp or the texture will be off.
- Light brown sugar, packed: Adds a hint of molasses depth and keeps the dough soft and scoopable even when chilled.
- Pure vanilla extract: A little goes a long way here, it rounds out all the flavors and makes the whole bowl smell like a bakery.
- All-purpose flour, heat-treated: Baking or microwaving the flour kills any bacteria, making it safe to eat raw, this step is non-negotiable.
- Fine sea salt: Balances the sweetness and brings out the chocolate, even a pinch makes a noticeable difference.
- Mini semisweet chocolate chips: They distribute more evenly than regular chips and give you chocolate in every single bite.
Instructions
- Heat-treat the flour:
- Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely before using, this step 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 looks pale and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through so everything gets evenly mixed.
- Mix in the yogurt and vanilla:
- Turn the mixer to low and add the Greek yogurt and vanilla extract, blending until the mixture is smooth and no streaks remain. Dont rush this step or youll end up with lumps.
- Combine the dry ingredients:
- In a separate bowl, whisk the cooled heat-treated flour with the sea salt. Gradually add this to the wet ingredients on low speed, mixing just until the flour disappears, overmixing will make the dough dense.
- Fold in the chocolate chips:
- Use a spatula to gently stir in the mini chocolate chips until theyre evenly scattered throughout the dough. Resist the urge to eat it all now, even though it smells incredible.
- Chill the dough:
- Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes. This firms it up and makes the flavors meld together beautifully.
- Serve and store:
- Scoop tablespoons of the chilled dough and enjoy immediately, or keep it refrigerated 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 to Pinterest One weekend I made a double batch and divided it into small jars with ribbon around the lids as thank-you gifts for neighbors who helped me move. One of them told me later that her kids fought over the last spoonful. It reminded me that sometimes the smallest gestures, the ones that dont require much time or fuss, end up meaning the most.
How to Heat-Treat Flour Safely
The oven method is my favorite because its hands-off, just spread the flour on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely. If you dont want to turn on the oven, microwave the flour in a microwave-safe bowl in 1-cup batches on high for about 1 minute, stirring halfway through and checking with a thermometer until it reaches 165°F. Either way, make sure the flour is completely cool before you add it to the dough or it will melt the butter and ruin the texture.
Storing and Freezing Tips
I like to scoop the dough into tablespoon-sized portions and freeze them on a parchment-lined tray before transferring them to a freezer bag, that way I can grab just one or two whenever a craving hits. In the fridge, this dough stays soft and scoopable for up to 5 days in an airtight container, though it rarely lasts that long in my house. If you freeze it, let it thaw in the fridge for a few hours before eating so it softens back up to that perfect creamy texture.
Customizing Your Cookie Dough
Once you get the base down, this dough becomes a blank canvas for whatever youre craving. Swap half the all-purpose flour for finely ground oat flour if you want a lighter, slightly nutty flavor. Stir in chopped walnuts, sprinkles, or even dried cranberries for a different twist each time you make it.
- For a dairy-free version, use non-dairy yogurt and vegan butter, the texture stays surprisingly similar.
- Try adding a pinch of cinnamon or a tablespoon of peanut butter for a whole new flavor profile.
- If you love dark chocolate, swap the semisweet chips for dark chocolate chunks and add a tiny pinch of espresso powder.
Save to Pinterest Theres something quietly indulgent about keeping a container of this in the fridge, knowing you can open it whenever you need a moment of sweetness without any effort. It tastes like permission to enjoy something simple, and thats a feeling worth making space for.
Recipe FAQs
- → Is this cookie dough safe to eat raw?
Yes, absolutely. The flour is heat-treated to eliminate any harmful bacteria, and there are no raw eggs in this dough. You can enjoy it straight from the fridge without any concerns.
- → Why use Greek yogurt in cookie dough?
Greek yogurt adds a pleasant tanginess that balances the sweetness while contributing to the creamy texture. It also creates a smoother consistency compared to traditional doughs.
- → How long does the dough need to chill?
Chill for at least 30 minutes to firm up the texture. This step is essential for achieving that perfectly scoopable consistency and allowing flavors to meld together.
- → Can I freeze this dough?
Yes, portion the dough into tablespoons and freeze in a sealed bag for up to one month. Thaw individual portions in the refrigerator before enjoying.
- → What's the best way to heat-treat flour?
Spread flour on a baking sheet and bake at 350°F for 5 minutes, or microwave one cup at a time on high for 1 minute, stirring until it reaches 165°F. Always let it cool completely before using.
- → Can I make this dairy-free?
Simply substitute non-dairy yogurt for the Greek yogurt and use vegan butter instead of regular butter. The texture and flavor will remain equally delicious.