Greek Yogurt Cookie Dough (Printable)

Buttery, tangy Greek yogurt meets sweet dough and chocolate chips for a creamy, scoopable treat you can enjoy straight from the refrigerator.

# 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 Make It:

01 - Preheat oven to 350°F. Spread flour evenly on baking sheet and bake for 5 minutes. Allow to cool completely before use.
02 - In large mixing bowl, beat softened butter, granulated sugar, and brown sugar with 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 separate bowl, whisk together heat-treated flour and sea salt. Gradually add mixture to wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using spatula, gently fold in mini chocolate chips until evenly distributed throughout dough.
06 - Cover bowl with plastic wrap or transfer dough to airtight container. Refrigerate for minimum 30 minutes to firm up.
07 - Scoop tablespoons of cookie dough and serve immediately, or refrigerate for up to 5 days. For extended storage, freeze individual portions in sealed bag for up to 1 month; thaw in refrigerator before consuming.

# Expert Tips:

01 -
  • No baking required means less cleanup and instant gratification when the craving hits.
  • Greek yogurt adds protein and a subtle tang that keeps it from tasting one-note sweet.
  • Heat-treated flour makes it completely safe to eat straight from the bowl.
  • It stores beautifully in the fridge, so you always have a spoonful ready when you need it.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria and the 5 minutes in the oven is your safety net.
  • Make sure the butter is truly softened, not melted, or the dough will be greasy and won't hold its shape when chilled.
  • Chilling is non-negotiable, warm dough is sticky and tastes flat compared to the rich, firm texture you get after resting it in the fridge.
03 -
  • Use full-fat Greek yogurt, low-fat versions make the dough runny and bland instead of rich and tangy.
  • Chill your mixing bowl and beaters for a few minutes before creaming the butter and sugar, it helps everything whip up faster and fluffier.
  • Taste the dough before adding all the chocolate chips so you can adjust sweetness or salt to your preference.
  • If you love a stronger vanilla flavor, add an extra quarter teaspoon, it won't throw off the texture and makes the whole batch smell incredible.
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