Greek Yogurt Cookie Dough Recipe
If you’re searching for a cookie dough that’s creamy, slightly tangy, and surprisingly lighter than traditional versions, you’ve landed in the right place. This Greek Yogurt Cookie Dough Recipe gives you the best of both worlds: a safe, delicious edible dough you can snack on straight from the bowl, and a reliable base that bakes into tender cookies. Below you’ll find a thoroughly tested recipe, step-by-step instructions, helpful tips, variations, storage notes, and troubleshooting — everything you need to become confident making cookie dough that people actually ask for seconds of.
Why Greek yogurt in cookie dough?
Greek yogurt brings three things to the dough:
- Moisture without excess fat: Greek yogurt has more protein and less water than regular yogurt, which helps the dough stay moist while reducing the need for as much butter or oil.
- A gentle tang: The yogurt’s mild acidity brightens the flavor and helps balance sweetness.
- A creamy texture: It adds body and silkiness, giving the cookie dough a satisfyingly smooth mouthfeel even when eaten raw.
Because of those properties, a Greek Yogurt Cookie Dough Recipe is perfect for people who want a slightly lighter comfort treat or a base that accepts lots of add-ins without getting greasy.
What this post covers
- A reliable Greek Yogurt Cookie Dough Recipe with both edible and bakeable versions
- Ingredient breakdowns and metric conversions
- Step-by-step method and pro tips for texture and flavor
- Variations: vegan, gluten-free, brownie cookie dough, and more
- Serving suggestions and presentation ideas
- Storage, freezing, and food-safety notes (including how to heat-treat flour)
- Troubleshooting and FAQs
Greek Yogurt Cookie Dough Recipe — Ingredients & Yield
Makes: about 2 cups of dough (roughly 18–20 cookie dough bites, or enough for 12 medium cookies when baked)
Dry ingredients
- 1 1/2 cups (180 g) all-purpose flour or 1 1/2 cups (210 g) oat flour for gluten-free version (see variations).
- 1/2 teaspoon fine sea salt.
Wet ingredients
- 1/2 cup (115 g) unsalted butter, at room temperature (or 1/2 cup neutral oil — see vegan option).
- 1/3 cup (70 g) granulated sugar.
- 1/3 cup (65 g) packed light brown sugar.
- 1/3 cup (80 g) full-fat Greek yogurt — slightly heaped.
- 1 teaspoon pure vanilla extract.
Add-ins (choose one or combine)
- 3/4 cup (130 g) semisweet chocolate chips or chopped chocolate.
- 1/2 cup chopped toasted nuts (pecans, walnuts, pistachios).
- 1/3 cup mini chocolate chips (for a higher chocolate-to-dough ratio).
- 2 tablespoons sprinkles, to taste.
Optional for baking (if you want cookies instead of edible dough)
- 1 large egg (or 1 tablespoon ground flaxseed + 3 tablespoons water for vegan).
- 1/2–3/4 teaspoon baking soda (for slightly puffier cookies).
Equipment you’ll need
- Mixing bowls (one medium, one large)
- Electric mixer, whisk, or a strong spatula (an electric hand mixer speeds things up)
- Measuring cups and spoons and a kitchen scale (recommended)
- Rubber spatula
- Baking sheet and parchment paper (if baking)
- Thermometer (optional, for heat-treating flour)
Step-by-step method — Edible version (egg-free)
This version is safe to eat raw provided you heat-treat the flour (instructions below).
- Heat-treat the flour (important for edible dough).
- Spread the flour in a thin, even layer on a baking sheet. Bake at 350°F (175°C) for 5–7 minutes, stirring once halfway, until the flour reads 165°F (74°C) on a food thermometer or you don’t see cold pockets. Let cool completely. (Alternatively, microwave 1 cup of flour in 30-second bursts, stirring between bursts, until it reaches 165°F.)
- Why: Raw flour can contain bacteria; heat-treating makes it safe for eating raw.
- Cream the butter and sugars.
- In a large bowl, beat the room-temperature butter with the granulated and brown sugar until light and fluffy — about 2–3 minutes with an electric mixer. If using oil, whisk vigorously until the sugar softens it and forms a slightly thick paste.
- Add Greek yogurt and vanilla.
- Beat in the Greek yogurt and vanilla until the mixture is smooth and glossy. The dough may look slightly tangy and softer than usual — that’s correct.
- Add dry ingredients.
- Sift the heat-treated flour and salt into the wet mixture, then fold in with a spatula until just combined. Do not overmix; overworking will make the dough tough.
- Stir in add-ins.
- Fold in chocolate chips or chosen mix-ins. If the dough is too soft to roll, chill for 20–30 minutes.
- Enjoy or store.
- Scoop into spoonfuls and enjoy immediately, or refrigerate for up to 5 days. For long-term storage, freeze dough balls (see storage section).
Step-by-step method — Bake able cookies (using the same base)
If you prefer to bake cookies, follow the edible dough recipe but make these adjustments:
- Add 1 large egg and 1/2 teaspoon baking soda to the wet ingredients before you combine with flour. (For vegan: use flax egg and 1/2–3/4 teaspoon baking soda + 1/2 teaspoon baking powder to help lift.)
- If dough seems too wet after adding egg, add up to 2 tablespoons extra flour. The dough should be scoopable, not runny.
- Preheat oven to 350°F (175°C). Scoop 1.5-tablespoon rounds onto a lined baking sheet, spacing them 2 inches apart.
- Bake 10–12 minutes for chewy centers; 12–15 minutes for golden edges. Cool on the baking sheet for 5 minutes, then transfer to a rack.
Texture & flavor notes
- Texture: This Greek Yogurt Cookie Dough Recipe yields a tender, slightly cakey crumb when baked and a creamy, scoop able raw dough. Yogurt keeps the crumb moist and soft while limiting greasiness.
- Flavor: Expect a subtle tang from the Greek yogurt that balances the sweet and chocolatey elements. Brown sugar deepens the caramel notes.
Tips from the (imagined) chef’s kitchen
- Room-temperature butter matters. If butter is too cold, you’ll get lumps; too soft and the dough goes greasy. It should give a little when pressed.
- Don’t over mix after adding flour. Over mixing develops gluten and makes cookies dense and tough.
- Chill for cleaner cookies. If baking, chill dough for 30 minutes for less spread and a thicker cookie.
- Add texture contrast. Folding in toasted nuts or using a mix of mini and regular chips creates pleasant bite variety.
- If you want a firmer edible dough: Reduce yogurt by 1 tablespoon and add 1–2 tablespoons of flour (heat-treated). This tightens up the dough without losing creaminess.
- Salt is flavor — a pinch of flaky sea salt on top of baked cookies takes them from good to memorable.
Variations & creative ideas
Below are ready-to-use swaps and riffs to make this Greek Yogurt Cookie Dough Recipe fit any craving.
1. Double-Chocolate Cookie Dough
- Replace 1/4 cup of the flour with Dutch-process cocoa powder (sifted). Add white chocolate chips for contrast.
2. Browned Butter & Sea Salt Cookie Dough
- Brown the butter first (melt until nutty aroma and light brown bits appear), cool slightly, then mix with sugars. The nutty flavour is next level.
3. Peanut Butter Chocolate Chip
- Use 1/4 cup creamy peanut butter + 1/4 cup butter (or substitute butter fully with peanut butter for an intense PB dough). Reduce salt to 1/4 tsp.
4. Lemon-Blueberry Yogurt Cookie Dough
- Replace vanilla with 1 tablespoon lemon zest and add 1/2 cup dried blueberries (rehydrated slightly if needed). Works best baked into soft, cake-like cookies.
5. Vegan Version
- Use vegan butter or coconut oil, replace Greek yogurt with thick coconut yogurt or a cashew cream (¾ cup blended cashews + ¼ cup water). Swap egg for flax egg if baking.
6. Gluten-Free
- Use a 1:1 gluten-free flour blend or oat flour (be mindful oat flour absorbs more liquid — you may need an extra tablespoon of yogurt).
7. Cookie Dough Brownie Filling
- Use this dough as a no-bake filling for brownies: press half of the brownie batter into a pan, layer with a thin sheet of chilled cookie dough, top with remaining batter and bake as directed (test a small batch first).
Serving suggestions & presentation
- Snack cups: Spoon two tablespoons into small ramekins, top with mini chips and a dusting of cocoa. Perfect for parties.
- Cookie dough sandwiches: Flatten dough balls, sandwich a spoonful of jam or Nutella between two and chill for portable treats.
- Ice cream topper: Crumble chilled cookie dough over vanilla or honeycomb ice cream (great texture contrast).
- Crust for no-bake pies: Press chilled cookie dough into a tart pan, freeze until firm, then fill with chilled pudding or mousse.
- Spoon-and-share board: Pair cookie dough bites with fruit, pretzels, and chocolate for a fun sharing platter.
Food safety — important notes
- Raw eggs: If you use raw egg for baking dough (and plan to eat it raw), do not. Raw egg increases risk of salmonella; avoid eating dough containing raw egg. Use pasteurized eggs if you want to include egg and still eat raw.
- Flour safety: Raw flour can carry bacteria. If you intend to eat the dough uncooked, heat-treat the flour using the method in the recipe section.
- Storage temperatures: Keep edible dough refrigerated at 40°F (4°C) or below and consume within 5 days. Frozen dough is safest for long storage — see below.
Storage & freezing
- Refrigerator: Store dough in an airtight container for up to 5 days. Press a sheet of plastic wrap on the surface to prevent skinning.
- Freezing dough balls: Scoop dough into 1–tablespoon balls onto a lined tray. Freeze until solid, then transfer to a ziplock bag; they’ll keep up to 3 months. Thaw in the fridge or bake directly from frozen (add 1–2 minutes to bake time).
- Baked cookies: Store at room temperature in an airtight container for up to 4 days or freeze for 2 months.
Troubleshooting — common problems and fixes
Problem: Dough is too runny for edible eating or rolling.
Fix: Chill 20–30 minutes. If still soft, stir in 1–2 tablespoons of extra heat-treated flour until it firms.
Problem: Baked cookies spread too much.
Fix: Chill the dough, reduce butter by 1 tablespoon, or add 1 tablespoon extra flour.
Problem: Cookies are dry or crumbly.
Fix: Don’t overbake. For dough, increase yogurt by 1 teaspoon or add 1 tablespoon of milk to rehydrate.
Problem: Dough tastes bland.
Fix: Add a pinch more salt (salt enhances sweetness), or increase vanilla to 1 1/2 teaspoons. Also try browned butter for flavour depth.
FAQ
Q: Can I eat this dough raw?
A: Yes — only the egg-free version when the flour has been heat-treated. Always follow the flour heat-treatment step to reduce the risk of bacteria.
Q: What’s the best Greek yogurt to use?
A: Full-fat plain Greek yogurt gives the best texture and flavour. Nonfat can be used but may result in a drier, less creamy dough.
Q: Can I replace butter with oil?
A: Yes, for an oil-based dough use neutral oil (canola, grapeseed). The mouthfeel changes — oil yields a softer, less aerated dough.
Q: Can I make mini cookie dough bites for kids?
A: Absolutely. Roll 1-teaspoon balls and chill until firm. These are perfect for party platters.
Q: How do I make this allergy-friendly?
A: Swap out nuts for seeds (pumpkin, sunflower) and choose allergy-friendly chocolate. Use oat or gluten-free blend for wheat allergies.
Final thoughts — why this recipe works
This Greek Yogurt Cookie Dough Recipe takes a classic comfort food and gives it modern sensibility: less heavy, more tang, and flexible — equally great eaten raw or baked. Greek yogurt brings moisture and structure without greasiness, while the base treats add-ins and techniques (heat-treating flour, chilling, variations) make it accessible for many dietary needs.
Greek Yogurt Cookie Dough Recipe
Ingredients
- 1½ cups all-purpose flour heat-treated for edible dough
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ⅓ cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chocolate chunks
- Optional Add-ins:
- Chopped nuts
- Mini chocolate chips
- Sprinkles
Instructions
Heat-treat the flour:
- Spread flour on a baking tray and bake at 350°F (175°C) for 5–7 minutes. Let cool completely.
Cream butter and sugars:
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add yogurt and vanilla:
- Mix in Greek yogurt and vanilla extract until smooth and creamy.
Combine dry ingredients:
- Add cooled flour and salt to the wet mixture. Mix gently until just combined.
Fold in chocolate chips:
- Stir in chocolate chips or preferred add-ins evenly.
Chill or serve:
- Chill for 20–30 minutes for firmer texture or enjoy immediately as edible cookie dough.
Notes
- For baking cookies, add 1 egg and ½ teaspoon baking soda, then bake at 350°F for 10–12 minutes.
- Use full-fat Greek yogurt for best texture and flavour.
- Store edible dough in an airtight container in the refrigerator for up to 5 days.
- Dough can be frozen in portions for up to 3 months.
- For a healthier version, use oat flour and dark chocolate chips.