Greek Yogurt Cookie Dough

My roommate caught me eating this straight from the bowl at 11 p.m. on a Tuesday, and instead of judging me, she grabbed a spoon. Greek yogurt cookie dough became our unspoken midweek ritual after that—no baking, no waiting, just cold, creamy bites that tasted like the cookie dough we weren't supposed to eat as kids, but safer and somehow better. The tang from the yogurt cuts through the sweetness in a way that keeps you coming back for one more scoop. I started keeping a container in the back of the fridge, behind the leftovers, so it would last more than a day.

I brought this to a potluck once, served in a small bowl with tiny spoons, and people were skeptical until they tasted it. Someone asked if I'd used cream cheese, another person thought it was frosting, and by the end of the night, the bowl was scraped clean. A friend texted me the next day asking for the recipe because her kids had been asking about the cookie dough dessert. It's one of those recipes that sounds almost too simple to be impressive, but the texture and flavor prove otherwise.

Ingredients

• Unsalted butter, softened: This is the backbone of that rich, creamy mouthfeel, so let it sit out for at least 30 minutes before you start or it won't cream properly with the sugar.
• Plain full-fat Greek yogurt: The tanginess here is what makes this dough special and not just another sweet blob, plus it keeps everything moist without adding eggs.
• Granulated sugar and light brown sugar: The combo gives you sweetness and a hint of molasses depth, and packing the brown sugar matters for consistent texture.
• Pure vanilla extract: Don't skimp on this, the vanilla rounds out all the flavors and makes the dough smell like a bakery.
• All-purpose flour, heat-treated: You have to bake or microwave the flour first to kill any bacteria since this dough is eaten raw, and yes, it makes a difference in safety.
• Fine sea salt: Just a pinch wakes up the sweetness and keeps the dough from tasting flat.
• Mini semisweet chocolate chips: Minis distribute more evenly than regular chips, so you get chocolate in every bite instead of big clumps.

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 isn't optional, it's what makes the dough safe to eat raw.

Cream the butter and sugars:

Beat them together on medium speed until the mixture looks pale and fluffy, about 2 to 3 minutes. If it's still grainy, keep going, this is where the texture starts.

Add yogurt and vanilla:

Turn the mixer to low and blend them in until everything is smooth and unified, about a minute. Scrape down the sides of the bowl so nothing gets left behind.

Combine dry ingredients:

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

Fold in chocolate chips:

Use a spatula and gently fold until the chips are spread throughout the dough. This keeps the texture light instead of tough.

Chill the dough:

Cover the bowl with plastic wrap or move the dough to an airtight container and refrigerate for at least 30 minutes. The dough needs this time to firm up and the flavors to settle.

Serve and store:

Scoop out tablespoon-sized portions and enjoy cold. Keep it in the fridge for up to 5 days, or freeze individual scoops in a sealed bag for up to a month and thaw in the fridge before eating.

Save

One afternoon, I made a batch and left it in the fridge before heading out, and when I got home, my partner had already eaten half of it while working from home. He said it reminded him of sneaking bites of dough from his mom's mixing bowl as a kid, except this time he didn't have to worry about getting in trouble. We ended up making it a weekend tradition, sometimes adding different mix-ins like toffee bits or dried cherries just to see what worked. It became less about dessert and more about having something small and sweet to share at the end of a long week.

How to Adjust the Texture

If the dough feels too thick or crumbly after chilling, you can stir in an extra tablespoon of Greek yogurt to loosen it up without making it runny. On the other hand, if it's too soft and won't hold its shape, add a tablespoon or two more of heat-treated flour and chill it for another 15 minutes. The texture should be scoopable but not sticky, like a thick frosting that holds together on a spoon. I've learned that humidity and how long the butter sat out can change things slightly, so don't be afraid to tweak it. Trust your eyes and the feel of the dough more than the exact measurements.

Mix-In Ideas That Actually Work

I've tried a lot of add-ins, and not all of them belong in this dough. Mini chocolate chips are classic, but chopped peanut butter cups, toffee bits, or white chocolate chips all work beautifully because they stay soft in the cold dough. Dried fruit like cranberries or cherries adds a chewy contrast, and a handful of chopped pecans or walnuts gives it crunch without overwhelming the creamy base. Avoid anything too hard or large, like whole nuts or big chocolate chunks, because they make it hard to scoop and eat. Sprinkles are fun if you're serving this to kids, but stick to the jimmies style, not the hard sugar pearls that hurt your teeth.

Storing and Freezing Tips

This dough keeps in the fridge for up to five days in an airtight container, and honestly, the flavor gets even better after a day or two as everything melds together. For longer storage, I scoop it into tablespoon-sized balls, freeze them on a parchment-lined tray until solid, then transfer them to a freezer bag. When you want a quick treat, just pull one out and let it thaw in the fridge for about an hour, or eat it slightly frozen if you like a firmer texture. Don't thaw it at room temperature, it gets too soft and loses that perfect scoopable consistency.

• Label your container with the date so you know when to use it by
• Press plastic wrap directly onto the surface of the dough before sealing the container to prevent it from drying out
• Frozen portions can go straight into lunchboxes and will thaw by midday for a sweet surprise

Save

There's something quietly satisfying about having a container of this in the fridge, ready whenever you need a little sweetness without the commitment of turning on the oven. It's become my go-to for late-night cravings, last-minute guests, and those days when baking feels like too much but you still want something homemade.

Recipe FAQs

→ Why heat-treat the flour?

Heat-treating flour to 165°F eliminates harmful bacteria, making the dough safe to eat without baking. Spread flour on a baking sheet at 350°F for 5 minutes, or microwave in 1-cup batches until it reaches temperature.

→ Can I use regular yogurt instead of Greek?

Greek yogurt works best because its thicker consistency prevents the dough from becoming too soft. Regular yogurt contains more whey, which could make the texture loose and affect the final consistency.

→ How long does the dough last?

Keep stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed bag for up to 1 month. Thaw frozen portions in the refrigerator before serving.

→ Is this dough safe for kids?

Yes, the heat-treated flour and absence of raw eggs make this completely safe for children. The small serving size (about 1 tablespoon) is perfect for little hands as an occasional treat.

→ Can I make this dairy-free?

Substitute vegan butter sticks for the regular butter and use a dairy-free yogurt alternative. The texture may vary slightly depending on the brand of yogurt substitute used.

→ Why chill the dough before serving?

Refrigerating for at least 30 minutes firms up the texture, making it easier to scoop and giving it a satisfying bite. Chilled dough also enhances the flavors as the butter solidifies slightly.