Greek Yogurt Cookie Dough (Printable)

Creamy, egg-free cookie dough with Greek yogurt and chocolate chips. A rich, scoopable treat ready in 55 minutes.

# What You’ll Need:

→ Dairy & Fats

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/4 cup plain full-fat Greek yogurt

→ Sweeteners & Flavor

03 - 1/2 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/4 teaspoon fine sea salt

→ Add-ins

08 - 1/2 cup mini semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes. Cool completely before use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2–3 minutes.
03 - Reduce mixer speed to low. Add Greek yogurt and vanilla extract, mixing until smooth and fully combined, about 1 minute.
04 - In a separate bowl, whisk together heat-treated flour and sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
05 - Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the dough.
06 - Cover the bowl with plastic wrap or transfer dough to an airtight container. Refrigerate for at least 30 minutes until firm.
07 - Scoop tablespoons of cookie dough and serve immediately, or store in the refrigerator for up to 5 days. For extended storage, freeze individual portions in a sealed bag for up to 1 month; thaw in the refrigerator before consuming.

# Expert Advice:

01 -
  • No oven means no waiting, just immediate satisfaction from the fridge.
  • Greek yogurt sneaks in extra creaminess and cuts through the sweetness with a subtle tang.
  • Heat-treated flour makes it safe to eat raw, so guilt melts away with every spoonful.
  • It stays soft and scoopable even after chilling, never turning rock-hard like some no-bake treats.
02 -
  • Do not skip heat-treating the flour, raw flour can carry bacteria that make you sick even though there are no eggs in this recipe.
  • Softened butter is key, if it's too cold the dough will be crumbly, and if it's too melted the texture turns greasy instead of creamy.
  • Chill time is not optional, warm cookie dough is sticky and shapeless and doesn't taste nearly as good.
03 -
  • Weigh your flour if you can, too much makes the dough dry and crumbly instead of creamy and rich.
  • Let the butter sit out for about an hour before you start so it's truly soft, not just slightly less cold.
  • If your dough feels too thick after chilling, let it sit at room temperature for five minutes and it will soften just enough to scoop easily.
  • Always taste a tiny bit before adding the chocolate chips so you can adjust the sweetness or salt to your preference.
Go Back