Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Yogurt Cookie Dough: Healthy & Delicious Recipe

  • Total Time: 150 minutes
  • Yield: 24 cookies 1x

Description

Soft, chewy chocolate chip cookies with Greek yogurt for extra moisture and a hint of tang.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8 ounces) plain Greek yogurt, full-fat preferred
  • 2 cups semi-sweet chocolate chips (or your favorite mix-ins!)

Instructions

  1. Cream Together the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally.
  2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Stir in the Greek Yogurt: Add the Greek yogurt and mix until just combined. The dough will be quite soft and sticky.
  6. Fold in the Chocolate Chips (or other mix-ins): Gently fold in the chocolate chips (or your desired mix-ins) until they are evenly distributed throughout the dough.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight.
  8. Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
  11. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients for best results.
  • Don’t overmix the dough.
  • Chilling the dough is crucial.
  • Experiment with different mix-ins like white chocolate chips, peanut butter chips, nuts, dried cranberries, or sprinkles.
  • Add a teaspoon of cinnamon, nutmeg, or ginger for a warm flavor.
  • Substitute some of the all-purpose flour with whole wheat flour for a healthier option.
  • Freeze the cookie dough for later use.
  • Adjust sugar and flour amounts if baking at high altitude.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Troubleshooting:
    • Cookies are too flat: Chill the dough longer or use firmer butter.
    • Cookies are too dry: Don’t overbake or use too much flour.
    • Cookies are too tough: Don’t overmix the dough.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesgrape.com/greek-yogurt-cookie-dough/