Greek Yogurt Cookie Dough

My cousin showed up one Saturday with a spoon and a wild claim: cookie dough didn't need eggs to taste incredible. I was skeptical until she pulled a bowl from her bag, loaded with this tangy, buttery mixture flecked with chocolate chips. One bite and I understood why she guards the recipe like a family heirloom. Now I keep a batch in the fridge most weeks, ready for whenever the craving strikes or unexpected guests wander into the kitchen.

The first time I made this for a movie night, I set the bowl on the coffee table with a few spoons, thinking it would last through at least two films. It was gone before the opening credits finished. My friends kept scraping the sides, laughing at how quickly we demolished it. Since then, I always double the batch if more than three people are coming over.

Ingredients

• Unsalted butter, softened: This creates the rich, creamy base, so let it sit on the counter for about an hour until it's truly soft and your finger leaves an indent easily.
• Plain full-fat Greek yogurt: The tanginess cuts through all that sugar and butter, and full-fat is key for a silky texture that doesn't turn watery.
• Granulated sugar: Provides sweetness and helps the butter whip up light and fluffy during mixing.
• Light brown sugar, packed: Adds a hint of molasses warmth and keeps the dough moist and scoopable even after chilling.
• Pure vanilla extract: A full teaspoon makes a difference, bringing out the cookie flavor without any actual baking.
• All-purpose flour, heat-treated: Heating it kills any bacteria so the dough is safe to eat raw, and cooling it completely prevents a gummy texture.
• Fine sea salt: Just a pinch balances the sweetness and makes the chocolate chips taste even more intense.
• Mini semisweet chocolate chips: They distribute more evenly than regular chips, so you get chocolate in every single bite.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely on the counter before using it in the dough.

Cream the butter and sugars:

Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture looks pale and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through so everything incorporates evenly.

Mix in yogurt and vanilla:

Turn the mixer to low and add the Greek yogurt and vanilla extract. Mix just until smooth and combined, about 1 minute, being careful not to overbeat or the dough can become dense.

Combine the dry ingredients:

In a separate bowl, whisk together the cooled flour and sea salt. Gradually add this to the wet mixture on low speed, mixing only until no streaks of flour remain.

Fold in the chocolate chips:

Use a spatula to gently fold in the mini chocolate chips, making sure they're evenly distributed throughout the dough. This is where the magic happens and it starts looking like real cookie dough.

Chill the dough:

Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes. This firms it up and makes it easier to scoop and enjoy.

Serve and store:

Scoop out tablespoon-sized portions and enjoy immediately, or keep the dough refrigerated for up to 5 days. For longer storage, freeze individual scoops in a sealed bag for up to a month and thaw in the fridge before eating.

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One evening, my neighbor knocked on my door looking exhausted after a long shift at the hospital. I handed her a container of this dough and told her to eat it with a spoon, no questions asked. She texted me an hour later saying it was better than therapy. Now she asks for a batch every few weeks, and I've started keeping extra in the freezer just for her.

How to Heat-Treat Flour Safely

The oven method is my go-to because it's hands-off and evenly heats the flour to kill any bacteria. Spread it thin on a baking sheet, bake at 350°F for 5 minutes, and let it cool completely before mixing. If you're in a hurry, microwave 1 cup at a time on high for 1 minute, stirring halfway through and checking with a thermometer until it hits 165°F. I learned the hard way that skipping this step isn't worth the risk, even if raw flour looks harmless.

Customizing Your Cookie Dough

This base recipe is incredibly forgiving and practically begs for creativity. I've stirred in crushed pretzels for a salty crunch, swapped half the chocolate chips for white chocolate, and even folded in a handful of rainbow sprinkles for birthday celebrations. My brother loves it with chopped walnuts and a pinch of cinnamon, while my best friend insists on adding dried cherries and dark chocolate chunks. The key is to keep your add-ins to about half a cup total so the dough doesn't get too dry or crumbly.

Storage and Make-Ahead Tips

I've found that this dough actually tastes better after a day in the fridge, once the flavors have had time to marry and deepen. Store it in an airtight container with a piece of parchment between the lid and the dough to prevent condensation from making it soggy. For freezing, I scoop individual tablespoon portions onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. That way, I can grab just one or two servings whenever I want a quick treat without thawing the entire batch.

• Label your container with the date so you remember when you made it and can enjoy it within 5 days for peak freshness.
• If the dough gets too firm in the fridge, let it sit at room temperature for 5 minutes before scooping.
• Freeze extras in single servings so you always have a portion ready without waste or guesswork.

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This recipe has become my secret weapon for impromptu gatherings, late-night cravings, and those moments when only something sweet and comforting will do. Keep a batch in your fridge, and you'll never be more than a spoonful away from pure happiness.

Recipe Questions & Answers

→ Why is Greek yogurt used in this dough?

Greek yogurt adds creaminess and tang while replacing eggs, creating a smooth texture that holds the dough together without raw egg concerns.

→ Do I have to heat-treat the flour?

Yes, heat-treating flour to 165°F ensures any bacteria is eliminated, making the dough completely safe to eat without baking.

→ How long should the dough chill?

Chill for at least 30 minutes to firm up the texture and allow flavors to meld, though longer chilling creates an even scoopable consistency.

→ Can I freeze this dough?

Individual portions freeze well in sealed bags for up to one month—thaw in the refrigerator before enjoying for best texture.

→ What variations work well?

Try folding in chopped nuts, colorful sprinkles, or dried fruit. For lighter texture, replace half the all-purpose flour with finely ground oat flour.