Discover the incredible joy of Greek Yogurt Cookie Dough, a guilt-free delight that transforms a beloved treat into a nourishing indulgence. This recipe offers a delicious way to satisfy your sweet cravings without the excess.
Key Ingredients for Greek Yogurt Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup plain Greek yogurt (full-fat or 2% recommended for best texture)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (milk, dark, or semi-sweet, your preference!)
- Optional: 1/4 cup chopped nuts (walnuts, pecans), sprinkles, or mini chocolate chips for mixing in
How to Make Greek Yogurt Cookie Dough
Get ready for a treat that’s remarkably easy to whip up and incredibly satisfying. This Greek Yogurt Cookie Dough boasts a wonderfully tender texture due to the creamy yogurt, making it a delight for any occasion. With a preparation time of approximately 15 minutes for making and 15 minutes for chilling, you’ll be indulging in no time.
Step-by-Step Instructions
- Cream the Fat and Sugars: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer or a bit longer by hand.
- Incorporate the Wet Ingredients: Add the plain Greek yogurt to the creamed butter and sugar mixture. Beat until well combined and smooth. Next, stir in the large egg and vanilla extract until just incorporated. Don’t overmix at this stage.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the flour, as this can result in tough cookies. The dough will be thick and slightly sticky.
- Fold in the Goodies: Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough. If you’re adding nuts, sprinkles, or other mix-ins, now is the time to stir them in as well.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is a crucial step that helps the flavors meld, prevents the cookies from spreading too much, and makes the dough easier to handle for scooping.
- Prepare for Baking (or Enjoying Raw): Once chilled, you can either scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper for cookies, or enjoy small spoonfuls of the delicious edible cookie dough as is!
Why You’ll Love This Greek Yogurt Cookie Dough
You’ll adore this Greek Yogurt Cookie Dough because it masterfully balances indulgence with a touch of wholesomeness. The star of the show is the creamy, tangy Greek yogurt, which not only contributes a delightful texture but also allows for a slightly healthier cookie by reducing some of the fat found in traditional recipes. This makes baking a more budget-friendly option, as you’re making a satisfying treat at home instead of buying specialty items. Plus, the burst of chocolate chips, or your favorite mix-ins, provides that classic cookie dough joy, making it a perfect elevated snack.
Compared to a standard super-sweetened cookie dough, this version offers a wonderfully balanced flavor profile that’s less overwhelmingly rich. It’s the kind of treat that satisfies your sweet tooth without leaving you feeling weighed down. So, why not give this delightful Greek Yogurt Cookie Dough a try this week and experience a smart, delicious way to enjoy a timeless favorite?
Storing and Reheating Tips
Leftover Greek Yogurt Cookie Dough can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dough. Scoop individual portions onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen dough will keep for up to 2 months. To reheat baked cookies, simply place them in a preheated oven at 300°F (150°C) for 3-5 minutes, or until warmed through. For edible dough, allow frozen portions to thaw in the refrigerator before enjoying.
Final Thoughts
This Greek Yogurt Cookie Dough proves that you don’t have to sacrifice flavor for a healthier option. We encourage you to give this simple yet delightful recipe a go whenever a sweet craving strikes!
Greek Yogurt Cookie Dough
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer or a bit longer by hand.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
- Add the plain Greek yogurt to the creamed butter and sugar mixture. Beat until well combined and smooth. Next, stir in the large egg and vanilla extract until just incorporated. Don’t overmix at this stage.1 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the flour, as this can result in tough cookies. The dough will be thick and slightly sticky.
- Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough. If you’re adding nuts, sprinkles, or other mix-ins, now is the time to stir them in as well.1 cup chocolate chips, 1/4 cup chopped nuts, 1/4 cup sprinkles, 1/4 cup mini chocolate chips
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is a crucial step that helps the flavors meld, prevents the cookies from spreading too much, and makes the dough easier to handle for scooping.
- Once chilled, you can either scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper for cookies, or enjoy small spoonfuls of the delicious edible cookie dough as is!