If you have a sweet tooth but want a healthier twist on a classic treat, you are going to love this Greek Yogurt Cookie Dough Recipe. It effortlessly combines the creamy tang of Greek yogurt with the rich, buttery goodness of cookie dough, creating a soft, luscious bite that’s safe to enjoy raw. This dessert-like snack is perfect for sharing, dipping, or simply indulging on a cozy afternoon. Trust me, once you try this guilt-lightened delight, it’ll become your new favorite way to satisfy those cookie cravings without the worry of eggs or excessive fats.
Ingredients You’ll Need
This recipe is surprisingly simple, yet each ingredient plays a crucial role in creating the ideal balance of texture, flavor, and richness in your Greek Yogurt Cookie Dough Recipe. From the tangy yogurt to the sweet and melty chocolate chips, everything works harmoniously.
- Unsalted butter: Softened to room temperature to add creaminess and help bind the dough without extra saltiness.
- Plain full-fat Greek yogurt: Adds moisture and a delightful tang that lifts the cookie dough’s flavor.
- Granulated sugar: Provides sweetness and contributes to the dough’s classic texture.
- Light brown sugar: Packed tightly, it adds moisture and a subtle caramel depth.
- Pure vanilla extract: Infuses the dough with that signature warm, aromatic essence.
- All-purpose flour: Heat-treated to ensure it’s safe to eat raw while giving the dough its structure.
- Fine sea salt: Balances the sweetness and enhances all the flavors.
- Mini semisweet chocolate chips: Bring melty pockets of chocolate that make every bite irresistible.
How to Make Greek Yogurt Cookie Dough Recipe
Step 1: Heat-Treat the Flour
To keep this dough safe for eating raw, the first crucial step is heat-treating your flour. Preheat your oven to 350°F, spread the flour evenly on a baking sheet, and bake it for about 5 minutes. This simple step reduces any harmful bacteria naturally present in raw flour, so don’t skip it. Once baked, allow it to cool completely before mixing it into your dough.
Step 2: Cream Butter and Sugars
Now for the fun part! In a large mixing bowl, use an electric mixer on medium speed to beat your softened butter together with both granulated sugar and brown sugar. Whip them for 2 to 3 minutes until the mixture becomes light, fluffy, and starts to get that heavenly cookie dough aroma.
Step 3: Incorporate Greek Yogurt and Vanilla
Slow down your mixer speed to low and add the tangy Greek yogurt along with pure vanilla extract. Mix gently until everything comes together smoothly. The yogurt’s creaminess and subtle tartness will perfectly soften the rich, buttery sweetness.
Step 4: Combine Dry Ingredients
Whisk the cooled, heat-treated flour and sea salt together in a separate bowl. Gradually add this dry mixture to your wet ingredients while mixing on low speed. Make sure to mix just until everything is incorporated—overmixing can toughen the dough, and this isn’t a time for toughness!
Step 5: Fold in Chocolate Chips
Using a spatula, gently fold in your mini semisweet chocolate chips. This hands-on step ensures even distribution of the melty chocolate pockets without breaking them up. It’s those little surprises that elevate this cookie dough into a crave-worthy treat.
Step 6: Chill the Dough
Cover your bowl with plastic wrap or transfer the dough into an airtight container and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, intensifying the flavors and making it easier to scoop and enjoy.
How to Serve Greek Yogurt Cookie Dough Recipe
Garnishes
Adding a few garnishes can elevate your Greek Yogurt Cookie Dough experience. Consider sprinkling flaky sea salt on top to highlight the contrast between sweet and salty. Fresh berries or a dusting of powdered sugar can also brighten the presentation and add freshness to every bite.
Side Dishes
This cookie dough makes for a decadent dessert on its own, but pairing it with fresh fruit or a scoop of your favorite ice cream can turn it into a more indulgent treat. A small glass of cold milk or a cup of hot coffee will always be welcome partners on the side to balance sweetness and cleanse the palate.
Creative Ways to Present
Why not get a little creative with how you serve your Greek Yogurt Cookie Dough Recipe? Try spooning it into mini ramekins or edible waffle cones for a fun handheld dessert. Layer it in parfait glasses with fresh fruit and granola for a more sophisticated look or roll small balls and dip them in melted chocolate to create cookie dough truffles.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 5 days. The cool temperature will keep the dough firm and fresh while preserving the wonderful flavors.
Freezing
Freezing individual portions in a sealed bag or container is a fantastic way to keep this dough fresh for longer, up to a month. When you’re ready for a sweet treat, just transfer your portions from the freezer to the refrigerator to thaw slowly overnight.
Reheating
This recipe is best enjoyed chilled or at room temperature, so reheating is not typically recommended. However, if you want a softer texture, let the dough sit out for 10 to 15 minutes to warm slightly before serving. Avoid microwaving, as it can change the texture and melt the chocolate unevenly.
FAQs
Can I use low-fat or non-fat Greek yogurt instead of full-fat?
While full-fat Greek yogurt provides the creamiest, richest texture for this cookie dough, you can substitute with low-fat or non-fat versions. Just be aware that the dough might be slightly less creamy and a little tangier, but still delicious nonetheless.
Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria that aren’t destroyed during normal baking since cookie dough is traditionally not cooked. Heat-treating the flour by baking it in the oven kills those bacteria, making the dough safe to enjoy raw.
Is this cookie dough safe to eat raw?
Yes! This Greek Yogurt Cookie Dough Recipe is formulated with heat-treated flour and contains no eggs, making it perfectly safe to eat raw. It’s a wonderful alternative to traditional cookie dough that often includes raw eggs.
Can I use different mix-ins besides chocolate chips?
Absolutely! Feel free to customize your dough with chopped nuts, white chocolate chips, dried fruit, or even sprinkles. Just fold in about a half-cup after the dry ingredients to keep the perfect cookie dough consistency.
How long does the dough stay fresh in the fridge?
Stored properly in an airtight container, the cookie dough will keep fresh for up to 5 days in the refrigerator. Always give it a fresh stir before serving if it’s been sitting for a while.
Final Thoughts
This Greek Yogurt Cookie Dough Recipe is one of those joyful discoveries that make dessert time feel guilt-free and exciting. It’s easy to whip up with pantry staples, safe to indulge in raw, and adaptable to your favorite flavors. I encourage you to give it a try — whether you’re sharing with friends or treating yourself, this cookie dough will quickly become a new classic in your kitchen. Happy scooping!
Print
Greek Yogurt Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Cookie Dough recipe offers a healthier twist on traditional edible cookie dough by incorporating full-fat Greek yogurt for creaminess and a slight tang. Heat-treating the flour ensures safety for raw consumption, while the combination of butter and sugars creates a rich, sweet base. Mini semisweet chocolate chips add delightful bursts of chocolate in every bite. Perfect for a quick, no-bake treat that can be enjoyed fresh or stored for later indulgence.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup plain full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour, heat-treated
- 1/4 teaspoon fine sea salt
Sugars
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
Add-ins
- 1/2 cup mini semisweet chocolate chips
Instructions
- Heat-treat the flour: Preheat your oven to 350°F (177°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to kill any potential bacteria. Once baked, allow the flour to cool completely before using it in the recipe.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter along with the granulated sugar and packed light brown sugar using an electric mixer on medium speed. Continue mixing until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Incorporate Greek yogurt and vanilla: Lower the mixer speed to low. Add the plain full-fat Greek yogurt and pure vanilla extract to the butter and sugar mixture. Mix until everything is smooth and fully combined, approximately 1 minute.
- Combine dry ingredients: In a separate bowl, whisk together the cooled heat-treated flour and fine sea salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until incorporated to avoid overmixing, which could toughen the dough.
- Fold in chocolate chips: Using a spatula, gently fold in the mini semisweet chocolate chips, making sure they are evenly distributed throughout the dough without overworking it.
- Chill dough: Cover the bowl with plastic wrap or transfer the cookie dough to an airtight container. Refrigerate for at least 30 minutes to help firm up the dough for easier scooping and better texture.
- Serve and store: Scoop tablespoon-sized portions of cookie dough and enjoy immediately as an edible treat. Store in the refrigerator for up to 5 days, or freeze individual portions in a sealed bag for up to 1 month. Thaw frozen dough in the refrigerator before serving.
Notes
- Heat-treating the flour is essential to make the cookie dough safe for raw consumption by eliminating any harmful bacteria.
- Use full-fat Greek yogurt for the best texture and flavor; low-fat or non-fat versions may alter the creaminess.
- Refrigerating the dough firms it up and enhances the flavor fusion.
- You can substitute mini chocolate chips with chopped nuts or dried fruit for variation.
- Keep the dough covered tightly to prevent it from drying out in the fridge.
