Greek Yogurt Cookie Dough
A deliciously creamy and protein-rich cookie dough that can be enjoyed raw or baked into soft, chewy cookies.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Mix-Ins
- ½ cup chocolate chips (or your choice of mix-ins)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) if you plan to bake the cookies later. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt until combined.
- In another bowl, cream the granulated sugar, brown sugar, and Greek yogurt until smooth. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, avoiding overmixing.
- Fold in the chocolate chips or your desired mix-ins.
- If enjoying raw, refrigerate the dough for 30 minutes for a firmer texture.
- To bake, scoop tablespoon-sized portions onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
- Bake for 10-12 minutes or until the edges are golden. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
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Notes
For the best results, use room temperature Greek yogurt for a smoother batter. Chill the dough for softer cookies, and experiment with various mix-ins for different flavors.