Greek Yogurt Cookie Dough (Printable)

Buttery, tangy dough studded with chocolate chips—creamy, scoopable, and perfectly safe to eat raw.

# 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

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Let 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, about 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.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Chill in the refrigerator 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 fridge before eating.

# Expert Suggestions:

01 -
  • No oven required, which means you can make this on the hottest summer night without breaking a sweat.
  • The tang from Greek yogurt balances the sugar so perfectly that it never feels too sweet or one-note.
  • Heat-treating the flour makes it safe to eat raw, so theres no guilt, just pure scoopable joy.
02 -
  • If your butter is too cold, the dough will be grainy and hard to mix, let it sit at room temperature until you can press a finger into it easily.
  • Skipping the flour heat-treating step is a health risk, raw flour can carry bacteria that only heat can kill.
  • Overmixing after adding the flour will make the dough stiff and chewy instead of soft and scoopable.
03 -
  • Always use full-fat Greek yogurt, low-fat versions make the dough runny and less rich.
  • Let the dough chill for the full 30 minutes before serving, it tastes better cold and the texture is far more scoopable.
  • If the dough feels too stiff after chilling, let it sit at room temperature for 5 minutes before scooping.
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