Greek Yogurt Cookie Dough

My niece caught me sneaking a spoonful straight from the mixing bowl one Saturday afternoon. She asked why I was eating raw cookie dough, and I realized I'd never actually explained that this version was made to be eaten exactly like this. No baking, no guilt, just a cool, creamy scoop whenever the craving hit. The Greek yogurt gives it a slight tang that cuts through all that buttery sweetness, and those mini chocolate chips stay soft and melty from the fridge. It's become my go-to when I want dessert without turning on the oven.

I made this for a book club meeting once, served in tiny mason jars with little spoons. Everyone assumed it was some kind of fancy mousse until I told them it was cookie dough. The room went quiet for a second, then erupted in questions about the recipe. Two friends texted me that same night asking for the measurements. It's the kind of treat that surprises people because it feels indulgent but comes together so simply.

Ingredients

• Unsalted butter, softened: This is the backbone of that rich, cookie-like flavor, so let it sit out until it's truly soft and spreadable.
• Plain full-fat Greek yogurt: The tanginess here is key, it keeps the dough from being cloyingly sweet and adds a creamy texture you won't get from butter alone.
• Granulated sugar: Provides clean sweetness and helps the dough stay scoopable even when cold.
• Light brown sugar, packed: Adds a hint of molasses depth and a slightly chewier mouthfeel.
• Pure vanilla extract: A must for that classic cookie dough aroma, don't skip it or use imitation.
• All-purpose flour, heat-treated: Treating the flour makes it safe to eat raw, this step is non-negotiable.
• Fine sea salt: Just a pinch brings out all the other flavors and keeps the sweetness in check.
• Mini semisweet chocolate chips: The minis distribute more evenly and give you chocolate in every bite without overwhelming the dough.

Instructions

Heat-treat the flour:

Preheat your oven to 350°F and spread the flour on a baking sheet. Bake for 5 minutes, then let it cool completely before using, this kills any bacteria and makes the dough safe to eat raw.

Cream the butter and sugars:

Beat the softened butter with both sugars on medium speed until the mixture is light, fluffy, and almost pale. This should take about 2 to 3 minutes and will give the dough its creamy base.

Add yogurt and vanilla:

Lower the mixer speed and blend in the Greek yogurt and vanilla extract until smooth. The mixture might look a little loose at first, but it will come together once you add the flour.

Combine the dry ingredients:

Whisk the heat-treated flour and salt together in a separate bowl, then gradually add it to the wet mixture on low speed. Mix just until no dry streaks remain, overmixing can make the dough dense.

Fold in the chocolate chips:

Use a spatula to gently stir in the mini chocolate chips until they're evenly distributed throughout the dough.

Chill the dough:

Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This firms up the texture and makes it perfectly scoopable.

Serve and store:

Scoop out tablespoon-sized portions and enjoy immediately. Store any leftovers in the fridge for up to 5 days, or freeze individual portions for up to a month and thaw in the fridge before eating.

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One evening, my brother dropped by unannounced and found me with a container of this in my lap, watching a movie. He laughed and asked if I was seriously eating cookie dough for dinner. I handed him a spoon, and he didn't say another word until the container was half gone. Now he asks me to make it every time he visits, and I always double the batch.

Making It Your Own

You can swap in chopped walnuts or pecans for a little crunch, or stir in sprinkles if you want something more playful. I've tried adding a tablespoon of peanut butter once, and it turned into a whole different treat. If you want to lighten it up, replace half the all-purpose flour with oat flour, it gives a slightly nutty flavor and a softer texture. The base is forgiving, so feel free to experiment with whatever mix-ins you have on hand.

Storing and Freezing

This dough keeps beautifully in the fridge for up to five days in an airtight container. I like to scoop it into individual portions and freeze them in a zip-top bag, that way I can pull out just one or two when I need a quick fix. Let frozen portions thaw in the fridge for about an hour before eating. The texture stays creamy and scoopable even after freezing, which is rare for homemade treats like this.

Serving Suggestions

I've served this on top of brownies, swirled into vanilla ice cream, and even sandwiched between two graham crackers for a quick dessert. It's rich enough to stand on its own, but it also pairs well with fresh berries or a drizzle of chocolate sauce. Sometimes I'll roll it into small balls and dip them halfway in melted chocolate for a fancier presentation.

• Serve it in small jars with spoons for parties or gatherings.
• Top with a pinch of flaky sea salt for a sweet and salty contrast.
• Keep a stash in the freezer for emergency dessert moments.

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This recipe has saved me more times than I can count when I needed something sweet without the effort of actual baking. Keep it in your fridge, and you'll always have a little comfort waiting for you.

Recipe FAQs

→ Is it safe to eat this dough raw?

Yes, this dough is completely egg-free and designed to be eaten raw. The flour is heat-treated to eliminate any harmful bacteria, making it safe to enjoy straight from the refrigerator.

→ What does Greek yogurt add to the dough?

Greek yogurt adds tanginess, creaminess, and protein to the dough. It creates a smoother texture while balancing the sweetness of the sugars and butter.

→ How long should I chill the dough?

Chill the dough for at least 30 minutes to firm up the texture. This makes it easier to scoop and enhances the overall flavor. The dough can be stored in the refrigerator for up to 5 days.

→ Can I make this dairy-free?

Yes, substitute non-dairy yogurt for the Greek yogurt and use vegan butter instead of regular butter. The texture will remain creamy and delicious.

→ Why do I need to heat-treat the flour?

Heat-treating flour kills any potential bacteria, making it safe to consume raw. Simply bake the flour at 350°F for 5 minutes or microwave it until it reaches 165°F.

→ Can I freeze this dough?

Absolutely. Portion the dough into individual scoops and freeze in a sealed bag for up to 1 month. Thaw in the refrigerator before eating for the best texture.