Greek Yogurt Cookie Dough

This Greek yogurt cookie dough transforms the classic chocolate chip cookie with a tangy twist that adds moisture and reduces guilt. The secret ingredient creates a perfectly balanced texture while adding protein to your favorite treat.

I discovered this recipe during a late night craving when I was out of sour cream for my usual cookie recipe. The Greek yogurt substitution was such a hit with my family that it has completely replaced our old standby recipe.

Ingredients

• Greek yogurt: Provides moisture and tanginess while adding protein to balance the sweetness
• Unsalted butter: Creates the perfect cookie texture and allows you to control the salt level exactly
• Brown sugar: Adds depth with its molasses notes that perfectly complement chocolate
• Granulated sugar: Creates the crisp edges that make cookies irresistible
• Egg: Binds everything together and helps cookies rise properly
• Vanilla extract: Enhances all the other flavors look for pure extract for best results
• All purpose flour: Provides the structure use unbleached for a slightly nuttier flavor
• Baking soda: Ensures proper rise and browning
• Salt: Balances the sweetness and enhances all flavors use kosher for better distribution
• Chocolate chips or mix ins: Customize to your preference high quality chocolate makes a difference

Step-by-Step Instructions

Cream the Fats and Sugars:

Beat the softened butter, Greek yogurt, brown sugar, and granulated sugar for a full 2-3 minutes until truly light and fluffy. This incorporates air into the mixture creating a lighter cookie texture. The butter should be soft enough to leave a finger imprint but still cool to the touch.

Add the Wet Ingredients:

Mix in the egg and vanilla extract at low speed until just combined. Overmixing at this stage can incorporate too much air making cookies that spread too thin. Scrape down the sides of the bowl thoroughly to ensure even mixing.

Incorporate Dry Ingredients:

Whisking the flour, baking soda, and salt separately ensures even distribution of leavening agents. Add this mixture gradually to prevent flour clouds and allow proper incorporation. Mix until no dry streaks remain but stop before the gluten develops too much.

Add Mix Ins:

Fold chocolate chips or other additions gently using a spatula rather than the mixer. This prevents breaking delicate ingredients and avoids overmixing the dough. For even distribution, reserve some mix ins to press into the tops of cookies before baking.

Chill the Dough:

While optional, chilling for 30 minutes allows flavors to meld and flour to hydrate fully. This creates a more complex flavor profile and helps prevent excessive spreading during baking. For best results, cover the dough directly with plastic wrap to prevent drying.

Bake to Perfection:

Space cookies at least 2 inches apart on parchment paper to allow proper spreading. Look for golden edges with slightly underdone centers they will continue cooking on the hot pan after removal. Let cool on the pan for 5 minutes before transferring to a wire rack.

The Greek yogurt is truly the star of this recipe. My daughter actually prefers eating the raw dough straight from the refrigerator as an after school treat. I love knowing she is getting some protein along with her sweet indulgence.

Make It Your Own

The base dough is incredibly versatile beyond chocolate chips. Try white chocolate and dried cranberries for a holiday version, or add chopped nuts and toffee bits for extra crunch. Cinnamon and nutmeg create a snickerdoodle vibe, while orange zest and dark chocolate make a sophisticated combination. Whatever your preference, start with about 1 cup total of mix ins to maintain the proper dough consistency.

Storage Solutions

For raw dough enjoyment, store in an airtight container in the refrigerator for up to one week. The flavor actually improves after the first day as ingredients meld together. For longer storage, portion the dough into tablespoon sized balls and freeze on a baking sheet before transferring to a freezer bag. Baked cookies stay fresh in an airtight container at room temperature for 3 days or refrigerated for up to a week. To refresh, microwave for 10 seconds or warm in a 300°F oven for 5 minutes.

Dietary Adaptations

These cookies are extremely adaptable to dietary needs. For gluten free cookies, substitute a 1 to 1 gluten free flour blend but add 1/4 teaspoon xanthan gum if not included in the mix. Dairy free versions work well with plant based Greek yogurt alternatives and vegan butter substitutes. For reduced sugar options, erythritol works beautifully in place of granulated sugar, while monk fruit sweetener can replace brown sugar though you may want to add a teaspoon of molasses for flavor depth.

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Recipe FAQs

→ Why add Greek yogurt to cookie dough?

Greek yogurt adds moisture, tenderness, and a subtle tangy flavor to cookie dough. It also provides protein and creates a softer texture while reducing the amount of butter needed in traditional cookie recipes.

→ Can I eat this cookie dough raw?

This dough contains raw egg, which carries a risk of salmonella. If you want to enjoy it raw, consider using pasteurized eggs or egg substitutes designed for safe raw consumption. Alternatively, you can bake the cookies as directed.

→ How do I store Greek yogurt cookie dough?

Store the dough in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months. You can portion the dough into individual cookie-sized balls before freezing for convenience.

→ Can I make this dough dairy-free?

Yes, replace the Greek yogurt with plant-based yogurt alternatives like coconut, almond, or soy yogurt. Substitute the butter with coconut oil or a plant-based butter alternative for a completely dairy-free version.

→ Is chilling the dough necessary?

Chilling is optional but recommended. A 30-minute chill firms up the dough, making it easier to handle and results in cookies that spread less during baking. Chilled dough also develops deeper flavor as the ingredients have time to meld together.

→ What mix-ins work well besides chocolate chips?

This versatile dough works beautifully with chopped nuts (walnuts, pecans, almonds), dried fruits (cranberries, cherries, apricots), white chocolate chips, butterscotch chips, toffee bits, or a combination of these for custom flavor profiles.