Greek Yogurt Cookie Dough is a fun and tasty twist on traditional cookie dough that’s creamy and just a little tangy thanks to the yogurt. It has that classic sweet, buttery flavor with little chunks of chocolate chips folded in, making it a perfect snack when you don’t want to bake but still crave cookie dough. You can enjoy it safely without worrying about raw eggs because this version is made to be eaten as-is!
I love making this when I want a quick treat that feels a bit healthier but still totally satisfying. The Greek yogurt adds a nice bit of protein, so I don’t feel too guilty sneaking a spoonful (or two!). Plus, it’s really simple to whip up in minutes, which is perfect when you have a cookie dough craving out of nowhere.
One of my favorite ways to enjoy this cookie dough is spooned over fresh berries or swirled into some granola for a sweet and creamy snack. It also makes a great topping for ice cream or just as a little dessert on its own. Honestly, it’s one of those recipes I keep going back to because it feels like a little dessert and a healthy snack all in one.
Key Ingredients & Substitutions
Flour: Heat-treating the flour is important here since the dough is eaten raw. You can use all-purpose flour or try oat flour for a nuttier flavor and gluten-free option (just double-check your brand!).
Butter: Softened unsalted butter gives the dough its creamy texture. If you want a dairy-free option, coconut oil can work, but it may change the flavor slightly.
Greek Yogurt: This adds moisture and a slight tangy flavor, making the dough feel lighter. Use plain Greek yogurt; Greek yogurt substitutes like skyr or strained yogurt can also work well.
Sugars: A mix of brown and granulated sugar adds sweetness and moisture. Brown sugar adds a bit of chewiness. You can swap with coconut sugar for a more caramel-like flavor.
Chocolate Chips: Mini chocolate chips are perfect for bites of gooey chocolate. You can use regular chocolate chips, white chocolate, or even chopped nuts for texture variation.
How Do You Make Safe-to-Eat Raw Cookie Dough?
Since traditional cookie dough uses raw flour and sometimes raw eggs, it’s important to make this version safe by:
- Heat-treating the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to kill bacteria. Let it cool completely before mixing.
- Skipping raw eggs: This recipe uses Greek yogurt for moisture instead, making it safe and creamy.
- Proper mixing: Cream butter and sugars well before adding yogurt and dry ingredients to make a smooth dough.
Following these steps means you can enjoy the cookie dough straight away without worries—plus, chilling it for a bit helps it firm up for easier scooping!
Equipment You’ll Need
- Baking sheet – To heat-treat and toast the flour safely. I like it because it helps kill bacteria efficiently.
- Mixing bowls – You’ll need two: one for creaming ingredients and another to combine everything—keeping things organized.
- Hand or stand mixer – Makes creaming butter and sugars easier, but a good spoon works too if you prefer manual mixing.
- Rubber spatula – Great for scraping down the sides of bowls and folding in chocolate chips evenly.
- Measuring cups and spoons – For precise ingredient amounts, ensuring the perfect texture every time.
- Airtight container – To store leftovers safely in the fridge for up to 3 days.
Flavor Variations & Add-Ins
- Nut butter swirl – Stir in a spoonful of peanut or almond butter for a nutty twist that pairs nicely with chocolate chips.
- White chocolate chips or chunks – Swap out or add for a creamier, sweeter flavor combo.
- Chopped nuts – Add chopped pecans, walnuts, or almonds for some crunch and extra flavor.
- Stuffed with berries – Mix in fresh or dried berries to add some fruity juiciness to the dough.
How to Make Greek Yogurt Cookie Dough
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation plus 5-7 minutes to heat-treat the flour. You can eat it right away or chill it for 30 minutes if you like it a bit firmer.
Step-by-Step Instructions:
1. Heat-Treat the Flour:
Spread the flour evenly on a baking sheet. Bake it at 350°F (175°C) for 5-7 minutes to make it safe to eat raw. Let the flour cool completely before moving on.
2. Cream Your Sugars and Butter:
In a mixing bowl, use a hand mixer or a spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add Yogurt and Vanilla:
Mix in the Greek yogurt and vanilla extract until everything is combined well and creamy.
4. Add Dry Ingredients:
Gradually mix the cooled, heat-treated flour and salt into the wet ingredients. Stir until you have a smooth, creamy cookie dough.
5. Stir in Chocolate Chips:
Fold the mini chocolate chips evenly into the dough for little bursts of chocolaty goodness.
6. Chill or Serve:
You can enjoy your cookie dough immediately, or put it in the refrigerator for about 30 minutes if you’d like it a bit firmer and easier to scoop.
7. Enjoy and Store:
Scoop your cookie dough as a snack, or use it as a delicious topping for ice cream or fresh fruit. Keep leftovers in an airtight container in the fridge, and use within 3 days for the best taste.
Can I Use Gluten-Free Flour?
Yes! Just make sure to heat-treat the gluten-free flour the same way to keep it safe for raw eating. Almond flour or oat flour can be great alternatives but may change the texture slightly.
Can I Make This Dairy-Free?
Absolutely! Substitute the butter with coconut oil or a dairy-free margarine, and use a plant-based yogurt like coconut or almond yogurt instead of Greek yogurt.
How Should I Store Leftover Cookie Dough?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the dough in portions for up to a month, then thaw in the fridge before eating.
Can I Add Other Mix-Ins Besides Chocolate Chips?
Definitely! Feel free to add nuts, dried fruit, white chocolate chips, or even sprinkles to customize the flavor and texture to your liking.
