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Greek Yogurt Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  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 while mixing on low speed. Mix just until incorporated to avoid overmixing, which could toughen the dough.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://mydelicioushome.com/greek-yogurt-cookie-dough-recipe-2/