Looking for a sweet treat that could pass for both dessert and an afternoon snack? Greek Yogurt Cookie Dough just might become your newest obsession. This no-bake recipe transforms simple kitchen staples into a rich, creamy dough that’s safe to eat right from the bowl. Classic chocolate chip flavor, a touch of tang from Greek yogurt, and that irresistible cookie dough texture—all without eggs or guilt. If you love scooping cookie dough straight from the mixing bowl, this delightfully easy treat is about to win your heart (and your taste buds) over!

Greek Yogurt Cookie Dough Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of everyday ingredients can combine to create something so nostalgic and craveable. Each one plays its own special role in making Greek Yogurt Cookie Dough creamy, sweet, and perfectly snackable.

All-purpose flour: This is your structural base—microwave it for 1 minute to ensure it’s safe to use in no-bake recipes.
Baking soda: Gives the dough that classic cookie flavor profile, even though we won’t bake it.
Salt: A pinch balances out the sweetness and brightens all the flavors.
Greek yogurt (plain, full-fat or low-fat): Adds a subtle tang and luscious creaminess, helping to bind everything together.
Brown sugar, packed: For that rich, caramel sweetness and signature cookie dough taste—dark or light both work.
Butter, softened: Provides that melt-in-your-mouth richness we love in any cookie dough.
Vanilla extract: Infuses the dough with undeniably cozy, aromatic notes.
Mini chocolate chips: Every bite is studded with melt-in-your-mouth, chocolatey goodness—mini size means you get chocolate in every spoonful.

How to Make Greek Yogurt Cookie Dough

Step 1: Whisk Dry Ingredients

Start by grabbing a medium bowl and whisking together the all-purpose flour, baking soda, and salt. This mingles all the dry elements and ensures every bite is loaded with balanced flavor. If you’re being extra safe about raw flour, zap it in the microwave for a minute first, then let it cool before mixing.

Step 2: Cream Butter and Brown Sugar

In a separate, larger bowl, use a handheld mixer or a sturdy whisk to cream together the softened butter and brown sugar. Beat them for two to three minutes until the mixture turns a light caramel color and looks fluffy—this is the secret to great cookie dough texture.

Step 3: Mix in Yogurt and Vanilla

Add the Greek yogurt and vanilla extract straight to your creamed sugar mixture. Stir until everything looks smooth and unified (no streaks), transforming it into a velvety base that’s just begging for the flour to join in.

Step 4: Combine Wet and Dry Ingredients

Now, gradually add your dry ingredients to the wet mix. Go slow, mixing between additions, so you don’t overwork the dough. Once the mixture looks just combined and dough-like (it’ll be soft but workable), you’re nearly there!

Step 5: Fold in Chocolate Chips

Time for the fun part—gently fold in those mini chocolate chips until they’re evenly distributed. Each bite of Greek Yogurt Cookie Dough now promises lots of chocolatey love.

Step 6: Chill

Cover the bowl and chill the dough for 30 minutes to an hour. This step firms everything up, making the dough easier to scoop, roll, or shape as you please. Plus, it lets the flavors meld—totally worth the patience!

Step 7: Serve and Enjoy

Once chilled, you can dig in! Scoop the dough into bowls, roll into little bite-sized balls for snacking, or spread it on fruit or crackers for an unexpected treat. Enjoy it any way you love—I won’t judge!

How to Serve Greek Yogurt Cookie Dough

Garnishes

Dress up your Greek Yogurt Cookie Dough with an extra sprinkle of mini chocolate chips, a pinch of flaky sea salt, or even a light dusting of cinnamon. For an extra-indulgent presentation, drizzle with a bit of melted chocolate or caramel sauce and watch everyone’s eyes light up.

Side Dishes

Pair your edible cookie dough with fresh sliced strawberries, crisp apple wedges, or crunchy graham crackers for dipping. It also tastes incredible alongside a scoop of vanilla Greek yogurt or a few salted pretzels for a salty-sweet fix.

Creative Ways to Present

You can shape your chilled dough into bite-sized balls and dip them in chocolate for cookie dough truffles. Or, layer the dough with berries and yogurt in little jars for a dessert parfait! For parties, pipe it onto mini shortbread cookies, or simply serve alongside a platter of fruit and crackers for a fun, interactive snack board.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Yogurt Cookie Dough in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to 5 days. The dough will firm up as it chills but easily softens when left at room temperature for a few minutes.

Freezing

Want to stash some dough for later? Simply scoop the mixture into balls, lay them on a baking sheet, and freeze until solid. Transfer to a freezer bag for up to three months. When the craving hits, thaw a couple at a time for 15-30 minutes at room temp and enjoy.

Reheating

If you prefer a softer, slightly melty dough straight from the fridge or freezer, just let it sit out at room temperature for a bit. There’s no need to reheat this dough, as it’s most luscious when cool or at room temp. If you’re feeling adventurous, microwave it for just 5-10 seconds for an extra gooey treat.

FAQs

Is Greek Yogurt Cookie Dough safe to eat raw?

Yes! Since there are no raw eggs in this recipe and the flour can be heat-treated, it’s totally safe to enjoy by the spoonful. Greek yogurt acts as the perfect binder and makes this dough extra creamy.

Can I use flavored Greek yogurt?

Absolutely, but keep in mind that flavored yogurts will add sweetness and change the taste profile. Plain Greek yogurt keeps the dough classic, but vanilla or honey could be fun for a twist!

What can I substitute for chocolate chips?

You can swap in chopped nuts, dried fruit (like cranberries or raisins), white chocolate chips, or even colorful sprinkles for a festive take. Play around with mix-ins for your ideal cookie dough blend.

Why chill the dough before serving?

Chilling helps set the dough, making it easier to scoop or roll, and gives the flavors time to develop deeper, richer notes. It also helps the texture mimic classic cookie dough perfectly.

Can I bake this Greek Yogurt Cookie Dough?

While you can try baking small portions, this dough is designed specifically for eating raw. If you want bakeable cookies, look for recipes with a different wet-to-dry ratio and leavening agents.

Final Thoughts

Trust me, once you take a bite of Greek Yogurt Cookie Dough, you’ll never look at edible cookie dough the same way again. It’s simple, playful, and satisfying every single time. I hope you’ll give it a try—whip up a batch, grab your favorite spoon, and let the nostalgia begin!

Greek Yogurt Cookie Dough Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 12–15 servings 1x
Diet: Vegetarian

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Description

Indulge in this guilt-free Greek yogurt cookie dough that’s safe to eat raw, making it a delicious and satisfying treat for any time of day. Made with simple ingredients like Greek yogurt, flour, and chocolate chips, this no-bake dessert is a breeze to whip up and perfect for satisfying those cookie dough cravings.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup Greek yogurt (plain, full-fat or low-fat)
1/2 cup brown sugar, packed
1/4 cup butter, softened
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup mini chocolate chips

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Wet Ingredients: In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Add Greek yogurt and vanilla extract, mix well.
Combine: Gradually add dry ingredients to the wet mixture, stirring until dough forms. Fold in mini chocolate chips.
Chill: Refrigerate dough for 30 minutes to firm up.
Serve: Enjoy as edible cookie dough or roll into bite-sized balls.

Notes

This cookie dough is safe to eat raw due to the use of Greek yogurt instead of raw eggs.
Experiment with different mix-ins like dried fruit or nuts for variety.

Prep Time: 10 minutes
Category: Dessert, Snack
Method: No-Bake
Cuisine: American