Greek Yogurt Cookie Dough is a fun twist on a classic favorite, combining creamy, tangy yogurt with the sweet, nostalgic flavors of cookie dough. It’s soft, a little chewy, and just like the cookie dough you loved sneaking bites of as a kid, but with a touch of freshness from the yogurt. It feels like a treat and a snack all at once!
I love making this when I want something sweet but not too heavy, and the Greek yogurt gives it that cool, creamy texture that keeps it from feeling too rich. Plus, it’s a nice way to sneak in some protein without losing the cookie dough vibe that everyone loves. I usually keep a batch in the fridge for whenever the cookie dough craving hits.
My favorite way to enjoy this is straight from the bowl, maybe with a few sprinkles or mini chocolate chips on top. It’s also great spooned over fresh berries for a quick dessert or even dolloped onto pancakes or waffles in the morning. It’s surprising how versatile this simple recipe can be, and it always brings a smile when I serve it up!
Key Ingredients & Substitutions
Greek Yogurt: This adds a creamy tang and moisture without making the dough too heavy. Full-fat yogurt works best for richness, but 2% is great too. You can swap with dairy-free yogurt if needed, just pick one that’s thick and creamy.
Butter: Softened butter brings richness and helps the dough hold together. If you want a lighter option, try coconut oil, but expect a subtle coconut flavor.
Sugars: The brown sugar adds moisture and a caramel hint, while granulated sugar adds sweetness and texture. You can use all brown sugar if preferred for a deeper flavor.
Flour: Make sure to heat-treat the flour if you plan to eat this dough raw. This step makes it safe from bacteria. You could also try oat flour for a gluten-free alternative, but the texture will be different.
Mini Chocolate Chips: These bring the classic cookie dough charm. Dark, milk, or even peanut butter chips work well. Vegan chocolate chips are a good swap for dairy-free diets.
How Do You Make Safe and Creamy Edible Cookie Dough?
The key to good edible cookie dough is safety and texture. Here’s how I do it:
- Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. This kills any harmful bacteria since the dough isn’t baked later.
- Softened butter and Greek yogurt: Cream these together well to get a smooth, creamy base. This helps the sugar dissolve and the dough feel just right.
- Mix gently: Stir in flour slowly and stop once just combined to keep the texture soft and not tough.
- Chill before serving: Refrigerate the dough for at least 30 minutes to let it firm up and the flavors blend better.
- Enjoy fresh: This dough is best eaten within a few days when stored in the fridge.
Following these tips will get you a creamy, safe-to-eat cookie dough that’s satisfying without being sticky or chalky. It’s a simple recipe, but these little steps make it just right!
Equipment You’ll Need
- Mixing bowls – I recommend these because they’re sturdy and come in different sizes for mixing everything smoothly.
- Electric hand mixer or whisk – makes creaming butter, sugar, and yogurt super easy and effective.
- Measuring cups and spoons – helpful for accuracy, especially with the flour and sugars.
- Baking sheet (optional) – for heat-treating the flour to make the dough safe to eat raw.
- Cookie scoop or spoons – perfect for portioning out the dough evenly into balls.
- Refrigerator – to chill the dough and help it set up nicely before serving.
Flavor Variations & Add-Ins
- Swap mini chocolate chips for peanut butter chips or white chocolate chips—these extras add different sweet flavors.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in crushed cookies or graham cracker crumbs for a textured twist on the dough.
- Use flavored Greek yogurt, like vanilla or honey, to boost sweetness and flavor complexity.
Greek Yogurt Cookie Dough
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup Greek yogurt (full fat or 2%)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated for safety if desired)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This cookie dough recipe takes about 10 minutes to prepare. Add at least 30 minutes in the refrigerator to let the dough chill and firm up before enjoying it.
Step-by-Step Instructions:
1. Cream the Butter and Sugars:
In a large bowl, use a mixer or whisk to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and well combined.
2. Add Greek Yogurt and Vanilla:
Mix in the Greek yogurt and vanilla extract. Keep mixing until the dough is smooth and creamy.
3. Prepare the Flour and Salt:
In a separate bowl, whisk together the all-purpose flour and salt. If you want to eat this cookie dough raw, heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to make it safe.
4. Combine Dry Ingredients with Wet:
Gradually add the flour mixture to the butter-yogurt mixture. Stir gently until everything is just combined—avoid overmixing.
5. Add Chocolate Chips:
Fold in the mini chocolate chips evenly throughout the dough.
6. Chill and Serve:
Use a cookie scoop or spoon to form balls of dough and place them on a plate or bowl. Refrigerate for at least 30 minutes to let the dough firm up. Enjoy as a tasty, healthy-ish treat straight from the fridge!
Can I Use Non-Dairy Yogurt Instead of Greek Yogurt?
Yes! Choose a thick, creamy non-dairy yogurt like coconut or almond-based yogurt for the best texture. Make sure it’s plain or vanilla-flavored to keep the taste balanced.
How Should I Store Leftover Greek Yogurt Cookie Dough?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dough may firm up more when chilled, so let it sit at room temperature a few minutes before serving if it’s too hard.
Is It Necessary to Heat-Treat the Flour?
If you plan to eat this cookie dough raw, it’s safest to heat-treat the flour by baking it at 350°F (175°C) for 5 minutes. This kills any harmful bacteria that might be present in uncooked flour.
Can I Freeze Greek Yogurt Cookie Dough?
Absolutely! Freeze dough balls in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge overnight before enjoying for a quick, delicious treat any time.