If you’ve ever dreamed of indulging in the rich, comforting flavors of cookie dough without any of the guilt or risk, then you are going to love this Greek Yogurt Cookie Dough Recipe. It brings together the creamy tang of Greek yogurt and the classic sweetness of cookie dough into one irresistible treat, perfect for spooning straight out of the bowl or sharing with friends. This recipe is wonderfully simple, delightfully wholesome, and packed with that nostalgic chocolate chip goodness we all crave. Trust me, once you try this creamy, dreamy dough, it will quickly become a new favorite for your snack time or dessert cravings!
Ingredients You’ll Need
This Greek Yogurt Cookie Dough Recipe relies on a handful of simple ingredients that work in perfect harmony to create a smooth, rich dough with just the right balance of sweetness and moisture. Each ingredient has its special role: from the creamy butter and zesty Greek yogurt to the sweet sugars and luscious chocolate chips.
- Unsalted butter (1/2 cup, softened): Provides rich creaminess and helps create a silky dough texture.
- Plain full-fat Greek yogurt (1/4 cup): Adds a tangy moisture that keeps the dough soft without egg or excess fat.
- Granulated sugar (1/2 cup): Brings classic sweetness and helps with dough structure.
- Light brown sugar, packed (1/4 cup): Adds softness and a subtle molasses flavor for depth.
- Pure vanilla extract (1 teaspoon): Infuses warm, comforting aroma and flavor.
- All-purpose flour, heat-treated (1 1/4 cups): The base that holds everything together—heat-treating ensures it’s safe to eat raw.
- Fine sea salt (1/4 teaspoon): Balances sweetness and enhances all flavors.
- Mini semisweet chocolate chips (1/2 cup): Little bursts of chocolatey goodness throughout the dough.
How to Make Greek Yogurt Cookie Dough Recipe
Step 1: Heat-treat the flour
It’s important to heat-treat the flour to eliminate any bacteria since this is a no-bake cookie dough you’ll be enjoying raw. Simply spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before using it in the recipe. This step gives peace of mind without changing the taste or texture.
Step 2: Cream the butter and sugars
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until you achieve a light and fluffy mixture, roughly 2 to 3 minutes. This process aerates the butter and sugar, setting the foundation for a smooth, fluffy cookie dough texture you’ll love.
Step 3: Incorporate Greek yogurt and vanilla
Lower the mixer speed to low and slowly add the Greek yogurt and pure vanilla extract. Mix until they are fully combined and smooth, about 1 minute. The yogurt not only brightens the flavor but also keeps the dough delightfully moist and creamy without adding extra fat or eggs.
Step 4: 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, mixing gently on low speed just until combined. Be careful not to overmix or the dough could become tough instead of tender and smooth.
Step 5: Fold in chocolate chips
Using a spatula, carefully fold in the mini semisweet chocolate chips until they are evenly dispersed throughout the dough. These little chips add the perfect bursts of sweet chocolate that make every bite exciting and familiar.
Step 6: Chill the dough
Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to allow the dough to firm up slightly, which improves the texture and makes it easier to scoop and serve.
Step 7: Serve and store
Scoop out tablespoon-sized portions of the dough and serve immediately for a quick treat, or keep refrigerated for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to one month and thaw in the fridge before enjoying.
How to Serve Greek Yogurt Cookie Dough Recipe
Garnishes
Enhance your Greek Yogurt Cookie Dough Recipe by adding a sprinkle of sea salt flakes on top to highlight the chocolate or a drizzle of honey for added sweetness and shine. Toasted chopped nuts, shredded coconut, or a dusting of cinnamon can also bring extra layers of flavor and texture that take this treat to the next level.
Side Dishes
This cookie dough pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a fresh contrast, serve alongside sliced strawberries or a cup of freshly brewed coffee or tea to balance the richness and cleanse the palate.
Creative Ways to Present
Try serving the cookie dough in small individual jars with cute spoons for a charming party treat. Or layer it between slices of banana or spread inside a warm crepe for a fun twist. You can even turn it into frozen cookie dough pops by scooping into mini molds and freezing until firm—a perfect handheld snack!
Make Ahead and Storage
Storing Leftovers
Keep any leftover dough stored in an airtight container in the refrigerator for up to 5 days. This ensures freshness and that luscious creamy texture remains intact, ready whenever the cookie dough craving strikes.
Freezing
If you want to stash cookie dough for longer, freeze individual portions in a sealed freezer bag for up to one month. This is a great way to have ready-to-eat cookie dough bites anytime without worry. Simply thaw in the refrigerator overnight before enjoying.
Reheating
Since this is an edible raw dough treat, reheating is not necessary. However, if you want to soften the dough a bit after refrigeration or freezing, just let it sit at room temperature for 10 to 15 minutes before scooping and serving. This brings out the best creamy, scoopable texture.
FAQs
Can I use low-fat or non-fat Greek yogurt instead of full-fat?
Yes, you can substitute with low-fat or non-fat Greek yogurt, but keep in mind that full-fat yogurt adds richness and a creamier texture. Using lower fat options might result in a slightly tangier or less creamy dough, but it will still work well.
Why do I need to heat-treat the flour?
Heat-treating flour is essential because raw flour can contain harmful bacteria. Baking the flour briefly makes it safe to consume without cooking the dough, which is especially important in recipes like this Greek Yogurt Cookie Dough Recipe that are eaten raw.
Can I use dairy-free yogurt instead of Greek yogurt?
Absolutely! If you prefer a dairy-free or vegan option, try using a thick coconut or almond-based yogurt. Just make sure it’s plain and unsweetened for best results. The texture and flavor might differ slightly but will still be delicious.
How long can I keep the dough in the fridge?
You can safely store the cookie dough in the refrigerator for up to 5 days. Be sure to keep it in an airtight container to maintain freshness and prevent it from absorbing other odors.
Is this recipe safe for kids to eat raw?
Yes! Because the flour is heat-treated and there are no eggs involved, this Greek Yogurt Cookie Dough Recipe is safe for kids to enjoy raw. It’s a fun, safe way to satisfy cookie dough cravings without worry.
Final Thoughts
I can’t recommend this Greek Yogurt Cookie Dough Recipe enough. It’s a wonderfully simple, healthier twist on a beloved classic that feels indulgent and satisfying every single time. Whether you want a quick snack that’s safe to eat raw or a fun party treat to share, this recipe delivers pure joy in each bite. Grab those ingredients and give it a whirl—you’re going to fall in love!
Print
Greek Yogurt Cookie Dough Recipe
- Prep Time: 15 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 take on classic edible cookie dough by incorporating creamy full-fat Greek yogurt and heat-treated flour to ensure safety and a soft, rich texture. In about 25 minutes, you can whip up a sweet treat that’s perfect for snacking or dessert, featuring a delightful balance of buttery richness, vanilla aroma, and mini semisweet chocolate chips.
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 the oven to 350°F. Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to eliminate any potential bacteria. After baking, allow the flour to cool completely before using.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer set to medium speed to beat the softened unsalted butter, granulated sugar, and packed light brown sugar together. Continue mixing for about 2 to 3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender dough.
- Incorporate Greek yogurt and vanilla: Lower the mixer speed to low and add the plain full-fat Greek yogurt along with the pure vanilla extract. Mix the ingredients until smooth and fully combined, approximately 1 minute, ensuring a creamy texture.
- 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. Stir just until everything is incorporated; avoid overmixing to maintain a tender dough consistency.
- Fold in chocolate chips: Using a spatula, gently fold in the mini semisweet chocolate chips until they are evenly distributed throughout the dough, taking care not to break them.
- Chill dough: Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to allow the dough to firm up, which makes it easier to scoop and enhances the flavors.
- Serve and store: Scoop tablespoon-sized portions of the cookie dough to serve immediately as a safe-to-eat treat. Alternatively, refrigerate the dough for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month and thaw them in the refrigerator before enjoying.
Notes
- Heat-treating the flour is essential to make the dough safe for raw consumption.
- Do not overmix the dough after adding the flour to ensure the cookie dough remains soft and tender.
- Using full-fat Greek yogurt adds moisture and richness while keeping the dough edible.
- Refrigerate the dough before serving to help firm it up, improving texture and handling.
- You can customize by adding nuts, other types of chocolate chips, or dried fruit if desired.
