Save Standing in my kitchen at midnight during finals week, I craved something sweet but didnt want to turn on the oven or wait an hour for cookies to bake. Thats when I started experimenting with edible cookie dough, and the Greek yogurt addition was a happy accident that transformed everything. The tang from the yogurt cuts through all that sugar and butter, making each spoonful feel surprisingly balanced.
Last summer, I made a triple batch for a backyard movie night and watched my friends eyes light up when I brought out the bowl. Within ten minutes, everyone had abandoned the popcorn and was huddled around the cookie dough instead. Now someone requests it every time we hang out.
Ingredients
- Unsalted butter: Softened to room temperature so it creams perfectly with the sugars, creating that classic cookie dough base
- Plain full-fat Greek yogurt: The secret ingredient that adds tang and creaminess while keeping the dough scoopable straight from the fridge
- Granulated sugar: Provides sweetness and helps create that smooth, sandy texture when beaten with butter
- Light brown sugar: Adds a subtle caramel flavor and keeps the dough soft and fudgy
- Pure vanilla extract: Dont skip this, it makes the difference between tasting like raw flour and tasting like an actual cookie
- All-purpose flour: Heat-treated to make it safe to eat raw while providing that familiar cookie dough texture
- Fine sea salt: Just enough to balance the sweetness and make the chocolate pop
- Mini semisweet chocolate chips: Mini chips distribute more evenly so every bite has chocolate
Instructions
- Heat-treat your flour:
- Spread the flour on a baking sheet and bake at 350°F for 5 minutes, letting it cool completely before using. This step is non-negotiable for safe raw eating.
- Cream the butter and sugars:
- Beat softened butter with both sugars on medium speed for 2 to 3 minutes until the mixture looks fluffy and pale.
- Add the wet ingredients:
- Reduce mixer speed to low and blend in Greek yogurt and vanilla until smooth, about 1 minute.
- Combine the dry ingredients:
- Whisk the cooled flour with sea salt in a separate bowl, then gradually mix into the wet ingredients on low speed just until incorporated.
- Fold in the chocolate chips:
- Use a spatula to gently fold in the mini chips until evenly distributed throughout the dough.
- Chill the dough:
- Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the texture firms up.
- Scoop and serve:
- Scoop tablespoons of dough and enjoy chilled, or store in the fridge for up to 5 days.
Save My roommate walked in while I was folding in the chocolate chips and immediately demanded a spoon. Now we keep a small container in the fridge at all times for those moments when nothing but cookie dough will do.
Making It Your Own
Once you master the base, this recipe welcomes endless variations. Ive swapped half the all-purpose flour for oat flour to create a lighter texture, and the result was subtle but wonderful.
Storage Secrets
The dough actually improves after a day in the fridge as the flavors deepen. Portion it into tablespoon-sized balls before freezing, then grab one whenever the craving strikes.
Serving Ideas
Serve this alongside vanilla ice cream for an instant cookie dough sundae experience. The cold creaminess pairs beautifully with the dense, sweet dough.
- Try folding in crushed pretzels for a sweet-salty twist
- Add a sprinkle of sea salt on top before serving
- Use dark chocolate chips instead of semisweet for a more sophisticated bite
Save Every time I make this, Im reminded that sometimes the simplest recipes bring the most joy. Grab a spoon and dig in.
Recipe FAQ
- → Why is the flour heat-treated for this dough?
Flour is heat-treated to eliminate any potential harmful bacteria that can be present in raw flour, making the dough safe for consumption without baking. This step is crucial for an edible raw dough.
- → What kind of Greek yogurt should I use?
Use plain, full-fat Greek yogurt for the best texture and richness. Its tang complements the sweetness of the dough beautifully. Avoid flavored or low-fat varieties as they may alter the consistency and taste.
- → How long can I store the prepared dough?
The dough can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions for up to 1 month and thaw in the fridge before serving.
- → Can this dough be baked into cookies?
No, this specific formulation is designed to be eaten raw and does not contain eggs or leavening agents required for baking into traditional cookies. Enjoy it as an edible dough straight from the fridge.
- → What are some alternative add-ins for customization?
Beyond chocolate chips, you can enhance your dough with chopped nuts like pecans or walnuts, colorful sprinkles, or dried fruits such as cranberries or raisins. Feel free to experiment with your favorite flavors.
- → Is it possible to make this treat dairy-free?
Yes, you can adapt this dough to be dairy-free by substituting the Greek yogurt with a non-dairy yogurt alternative and using a high-quality vegan butter. Ensure your chocolate chips are also dairy-free.