Greek Yogurt Cookie Dough

My roommate caught me eating this straight from the mixing bowl at midnight, and instead of judging me, she grabbed a spoon. We sat on the kitchen counter in our pajamas, legs swinging, passing the bowl back and forth without a word. The tangy creaminess of Greek yogurt cut through the buttery sweetness in a way that made every cold spoonful feel like a tiny rebellion against actual baking. No oven timer, no waiting, just immediate satisfaction.

I brought this to a potluck once, served in a big glass bowl with small spoons scattered around it, and people kept circling back. One friend admitted she'd never heard of edible cookie dough before and had been secretly eating raw batter her whole life anyway. By the end of the night, the bowl was scraped clean, and three people had texted me for the recipe before I even got home.

Ingredients

• Unsalted butter, softened: This is your flavor foundation, so let it sit out until it's truly soft and your finger leaves an easy dent; cold butter will never cream properly and you'll end up with grainy dough.
• Plain full-fat Greek yogurt: The tanginess balances all that sugar and adds a creamy richness that makes the dough taste more complex than it has any right to be.
• Granulated sugar: Provides sweetness and helps create that light, fluffy texture when you beat it with the butter.
• Light brown sugar, packed: Adds a hint of molasses flavor and extra moisture that keeps the dough soft and scoopable even after chilling.
• Pure vanilla extract: A full teaspoon makes a noticeable difference, so don't skimp or use imitation if you can help it.
• All-purpose flour, heat-treated: Raw flour can carry bacteria, so treating it in the oven or microwave makes this dough safe to eat without baking.
• Fine sea salt: Just a quarter teaspoon sharpens all the flavors and keeps the sweetness from overwhelming your taste buds.
• Mini semisweet chocolate chips: They distribute more evenly than regular-sized chips and give you chocolate in nearly every bite.

Instructions

Heat-treat the flour:

Spread it thin on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely on the counter. This step is non-negotiable if you want to eat this dough raw safely.

Cream the butter and sugars:

Beat them together on medium speed until the mixture looks pale and fluffy, which takes about 2 to 3 minutes. You'll hear the mixer sound change as air gets incorporated.

Add the wet ingredients:

Turn the mixer to low and blend in the Greek yogurt and vanilla until everything looks smooth and unified. Scrape down the sides of the bowl so nothing gets left behind.

Combine the dry ingredients:

Whisk the cooled flour and salt together in a separate bowl, then add it to the wet mixture gradually on low speed. Stop mixing the moment you don't see any more dry streaks.

Fold in the chocolate chips:

Use a spatula to gently stir them through the dough until they're evenly scattered. Your arm will get a little workout because the dough is thick and dense.

Chill the dough:

Cover the bowl tightly with plastic wrap or move everything to an airtight container, then refrigerate for at least 30 minutes. The dough will firm up and the flavors will meld together beautifully.

Serve and store:

Scoop out tablespoon-sized portions and enjoy them cold from the fridge. Keep leftovers covered in the fridge for up to 5 days, or freeze individual scoops in a sealed bag for up to a month.

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The first time I made this, I forgot to let the flour cool completely and the warm dough melted the chocolate chips into streaky puddles. I ate it anyway, sitting cross-legged on the floor in front of the open fridge, and realized that even my mistakes tasted better than most desserts I'd bought. That's when I knew this recipe was going to stick around.

How to Heat-Treat Flour Safely

Spread your flour in a thin, even layer on a baking sheet and bake it at 350°F for exactly 5 minutes, then let it cool completely before measuring. If you don't have an oven available or it's too hot to turn it on, microwave the flour in a microwave-safe bowl in 1-cup batches on high for about 1 minute, stirring halfway through and checking with a thermometer until it hits 165°F. The goal is to kill any potential bacteria without toasting the flour, so it should look and smell the same as it did before.

Customizing Your Cookie Dough

Once you've made the base recipe a few times, you'll start eyeing your pantry for ways to make it your own. I've stirred in chopped pecans, rainbow sprinkles, mini peanut butter cups, and even crushed pretzels depending on my mood. You can replace half the all-purpose flour with oat flour for a slightly nutty flavor and lighter texture, or swap the chocolate chips for white chocolate, butterscotch, or cinnamon chips. Just keep the total add-in amount around half a cup so the dough doesn't get too crowded or dry.

Storing and Freezing Tips

This dough keeps beautifully in the fridge for up to 5 days in an airtight container, and I've found it actually tastes better on day two after the flavors have had time to settle in together. For longer storage, scoop tablespoon-sized portions onto a parchment-lined tray and freeze them until solid, then transfer to a freezer bag where they'll keep for up to a month. Thaw individual portions in the fridge for about 20 minutes before eating, or let them sit on the counter for 10 if you're too impatient to wait.

• Press plastic wrap directly onto the surface of the dough before covering the bowl to prevent it from drying out in the fridge.
• Label your freezer bag with the date so you remember how long it's been sitting in there behind the frozen peas.
• If the dough feels too firm after chilling, let it sit at room temperature for 5 minutes before scooping so you don't bend your spoon.

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Keep a container of this in your fridge for those nights when you need something sweet but can't commit to a whole baking project. It's there when you need it, no questions asked.

Recipe Questions & Answers

→ Can I eat this dough raw?

Yes, this dough is specifically designed to be safe for raw consumption. The flour is heat-treated to eliminate any harmful bacteria, and no eggs are included in the ingredients.

→ Why is Greek yogurt added to cookie dough?

Greek yogurt provides creaminess and tang while adding protein. It creates a smoother texture and balances the sweetness of the sugars and chocolate chips.

→ How do I heat-treat flour without an oven?

Place flour in a microwave-safe bowl and microwave on high for 1 minute. Stir thoroughly and check the temperature with a food thermometer—it needs to reach 165°F for safe consumption.

→ Can I make this dairy-free?

Yes, substitute the butter with vegan butter and use non-dairy Greek yogurt alternative. Ensure your chocolate chips are also dairy-free.

→ How long does the dough last in the refrigerator?

Properly stored in an airtight container, the dough stays fresh in the refrigerator for up to 5 days. For longer storage, freeze individual portions for up to 1 month.

→ What makes the texture scoopable?

The combination of softened butter and Greek yogurt creates a creamy consistency. Chilling for at least 30 minutes firms the dough just enough to hold its shape when scooped.