Greek Yogurt Cookie Dough Delightful Homemade Treat

by
To make Greek yogurt cookie dough, you need some simple ingredients. Each one plays a key role in creating a tasty treat. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup plain Greek yogurt (preferably full-fat for creaminess) - 1/4 cup packed brown sugar - 1/4 cup granulated sugar - 1/4 cup unsalted butter - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup chocolate chips or nuts (optional for added texture) These ingredients work together to bring flavor and texture to your cookie dough. Greek yogurt adds moisture, while the sugars give sweetness. The butter makes it rich, and the flour holds it all together. If you like a bit of crunch, toss in some chocolate chips or nuts. Each ingredient matters, so make sure to measure them accurately for the best results. {{ingredient_image_2}} - In a large bowl, combine 1/4 cup of softened butter, 1/4 cup of brown sugar, and 1/4 cup of granulated sugar. - Beat this mix on medium speed for about 2-3 minutes. This will make it light and fluffy. - Now, add 1/2 cup of plain Greek yogurt and 1 teaspoon of pure vanilla extract to the bowl. - Mix until everything is smooth and well combined. This part makes the dough creamy! - In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. - Gradually add this dry mix to the wet ingredients. Blend on low speed until just combined. Don’t overmix; this keeps your dough soft. - If you like, fold in 1/2 cup of chocolate chips or chopped nuts. - Use a spatula to ensure they mix evenly throughout the dough. - Cover the bowl tightly with plastic wrap. - Refrigerate it for at least 30 minutes. Chilling helps the flavors blend and makes it easier to handle. - If you want to bake them, preheat your oven to 350°F (175°C). - Use a cookie scoop to portion balls of dough onto a lined baking sheet. Space them about 2 inches apart. - Bake for around 10-12 minutes. The edges should be golden, but the centers stay soft for that perfect cookie bite! When choosing Greek yogurt, you can pick between full-fat or low-fat options. Full-fat Greek yogurt gives your cookies a rich and creamy texture. Low-fat yogurt works too, but it may not be as soft. Using Greek yogurt in baking adds moisture and protein. It also helps your cookies rise and stay soft. This leads to a more enjoyable bite. One common mistake is overmixing the dough. Overmixing can make cookies tough instead of tender. Mix just until all ingredients blend. Another mistake is not chilling the dough. Proper chilling helps the flavors meld and makes the dough easier to handle. I recommend chilling it for at least 30 minutes. This time is key for great cookies. For a fun way to serve raw cookie dough, use small bowls. You can even sprinkle extra chocolate chips on top. This makes it look tempting and delicious. If you decide to bake the cookies, let them cool slightly. Display them on a rustic board or a colorful platter. This adds a nice touch to your treat table. Pro Tips Chill for Better Texture: Refrigerating the dough for at least 30 minutes enhances the flavors and results in a firmer texture, making it easier to scoop or roll into balls. Mix-Ins for Customization: Feel free to experiment with different mix-ins like dried fruits, white chocolate chips, or even spices like cinnamon for a unique twist on the classic flavor. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated to maintain a tender cookie texture; overmixing can lead to tough cookies. Bake for the Perfect Finish: Keep an eye on the baking time; cookies should be lightly golden around the edges but still soft in the center for the best taste and texture. {{image_4}} You can make Greek yogurt cookie dough more nutritious. Swap some sugars with natural sweeteners like honey or maple syrup. These options add sweetness without refined sugar. You can also reduce the butter. Use half the amount and add more Greek yogurt for moisture. Adding oats gives your dough a nice chew. Use rolled oats or quick oats. They add fiber and texture. Just mix in about half a cup when you combine the dry ingredients. This change makes your treat heartier. Let your creativity shine with different mix-ins! You can add dried fruits like cranberries or raisins. They bring a sweet and chewy bite. You could also try spices like cinnamon or nutmeg for warmth. Want a nutty twist? Try adding peanut butter or almond butter. Just replace some of the butter with your nut butter of choice. For a vanilla twist, add an extra teaspoon of vanilla extract. Each option gives your dough a new and exciting taste. If you need a gluten-free version, there are easy swaps. Use almond flour or coconut flour instead of all-purpose flour. These flours work well and keep the dough tasty. Just remember, you might need a bit more liquid. You can also try gluten-free baking blends. They often have a mix of flours that help mimic regular flour. Just follow the package instructions for replacing the flour. Enjoy baking without gluten worries! To store unbaked cookie dough, follow these steps: - Refrigeration: Place the dough in a bowl. Cover it tightly with plastic wrap. Refrigerate for up to 3 days. This keeps the dough fresh and ready to bake. - Freezing: If you want to store it longer, freeze the dough. Shape it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This way, you can keep it for up to 3 months. Just thaw it in the fridge before baking. For baked cookies, use these tips to keep them fresh: - Storage conditions: Store cookies in an airtight container. Place parchment paper between layers to prevent sticking. This keeps them soft and tasty. - Shelf life: Baked cookies stay good for about a week at room temperature. If you want them to last longer, you can freeze them for up to 3 months. To refresh your baked cookies, follow these easy steps: - Reheating: Preheat your oven to 300°F (150°C). Place cookies on a baking sheet and heat them for about 5-10 minutes. This warms them up and revives their soft texture. - Enjoying refrigerated dough: If you have leftover cookie dough, you can eat it raw! Just make sure to use pasteurized eggs or skip them altogether for safety. Scoop some out and enjoy it straight from the bowl for a tasty treat! Yes, you can eat Greek yogurt cookie dough raw. It is safer than regular dough. The use of Greek yogurt instead of eggs reduces the risk of foodborne illness. Still, be aware that flour can also carry bacteria. To be extra safe, you can heat-treat the flour or choose to eat only a small amount. Greek yogurt cookie dough lasts about one week in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen dough can last for up to three months. If you don’t have Greek yogurt, you can use plain yogurt. You can also try sour cream or even applesauce. Each alternative will change the flavor and texture slightly, but they will work in a pinch. Use full-fat versions for the best results. Yes, you can bake the cookie dough! Preheat your oven to 350°F (175°C). Use a cookie scoop to form balls of dough. Place them on a lined baking sheet, leaving space between each ball. Bake for 10 to 12 minutes until the edges are golden. The centers should still be soft for a chewy cookie. Greek yogurt adds protein and calcium to the cookie dough. It makes the cookies a bit healthier than regular cookie recipes. The use of less butter and sugar also helps. Overall, this cookie dough can be a tasty and nutritious treat when enjoyed in moderation. This blog post covered how to make cookie dough using Greek yogurt. I shared tips for mixing, chilling, and baking. We also explored variations for healthier options and flavors. Remember to chill the dough for the best results. Storing dough and baked cookies correctly keeps them fresh longer. Enjoy trying new mix-ins while keeping it simple. Greek yogurt makes this recipe a tasty and nutritious choice. Happy baking!

WANT TO SAVE THIS RECIPE?

Craving a sweet treat that’s both delicious and a bit healthier? Look no further than Greek yogurt cookie dough! This delightful homemade recipe combines creamy Greek yogurt with classic cookie flavors, ensuring every bite is delightful. Plus, it’s super simple to make. In this article, I’ll guide you through each step and share tips for variations, storage, and more. Let’s dive in and whip up this tasty treat!

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Why I Love This Recipe

  1. Healthier Indulgence: This cookie dough uses Greek yogurt to replace some of the butter, making it a delicious yet healthier option for a sweet craving.
  2. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels to whip up a delightful treat.
  3. Versatile Base: The dough can be enjoyed raw, baked into cookies, or used as a fun topping for ice cream, making it a versatile dessert option.
  4. Customizable: Add your favorite mix-ins like chocolate chips or nuts to personalize the cookie dough to your taste!

Ingredients

To make Greek yogurt cookie dough, you need some simple ingredients. Each one plays a key role in creating a tasty treat. Here’s what you will need:

– 1 cup all-purpose flour

– 1/2 cup plain Greek yogurt (preferably full-fat for creaminess)

– 1/4 cup packed brown sugar

– 1/4 cup granulated sugar

– 1/4 cup unsalted butter

– 1 teaspoon pure vanilla extract

– 1/2 teaspoon baking soda

– 1/4 teaspoon fine sea salt

– 1/2 cup chocolate chips or nuts (optional for added texture)

These ingredients work together to bring flavor and texture to your cookie dough. Greek yogurt adds moisture, while the sugars give sweetness. The butter makes it rich, and the flour holds it all together. If you like a bit of crunch, toss in some chocolate chips or nuts. Each ingredient matters, so make sure to measure them accurately for the best results.

Step-by-Step Instructions

Mixing the Base

– In a large bowl, combine 1/4 cup of softened butter, 1/4 cup of brown sugar, and 1/4 cup of granulated sugar.

– Beat this mix on medium speed for about 2-3 minutes. This will make it light and fluffy.

Incorporating Greek Yogurt

– Now, add 1/2 cup of plain Greek yogurt and 1 teaspoon of pure vanilla extract to the bowl.

– Mix until everything is smooth and well combined. This part makes the dough creamy!

Combining Dry Ingredients

– In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt.

– Gradually add this dry mix to the wet ingredients. Blend on low speed until just combined. Don’t overmix; this keeps your dough soft.

Adding Extras

– If you like, fold in 1/2 cup of chocolate chips or chopped nuts.

– Use a spatula to ensure they mix evenly throughout the dough.

Chilling the Dough

– Cover the bowl tightly with plastic wrap.

– Refrigerate it for at least 30 minutes. Chilling helps the flavors blend and makes it easier to handle.

Baking the Cookies (Optional)

– If you want to bake them, preheat your oven to 350°F (175°C).

– Use a cookie scoop to portion balls of dough onto a lined baking sheet. Space them about 2 inches apart.

– Bake for around 10-12 minutes. The edges should be golden, but the centers stay soft for that perfect cookie bite!

Tips & Tricks

Selecting the Right Greek Yogurt

When choosing Greek yogurt, you can pick between full-fat or low-fat options. Full-fat Greek yogurt gives your cookies a rich and creamy texture. Low-fat yogurt works too, but it may not be as soft. Using Greek yogurt in baking adds moisture and protein. It also helps your cookies rise and stay soft. This leads to a more enjoyable bite.

Avoiding Common Mistakes

One common mistake is overmixing the dough. Overmixing can make cookies tough instead of tender. Mix just until all ingredients blend. Another mistake is not chilling the dough. Proper chilling helps the flavors meld and makes the dough easier to handle. I recommend chilling it for at least 30 minutes. This time is key for great cookies.

Presentation Suggestions

For a fun way to serve raw cookie dough, use small bowls. You can even sprinkle extra chocolate chips on top. This makes it look tempting and delicious. If you decide to bake the cookies, let them cool slightly. Display them on a rustic board or a colorful platter. This adds a nice touch to your treat table.

Pro Tips

  1. Chill for Better Texture: Refrigerating the dough for at least 30 minutes enhances the flavors and results in a firmer texture, making it easier to scoop or roll into balls.
  2. Mix-Ins for Customization: Feel free to experiment with different mix-ins like dried fruits, white chocolate chips, or even spices like cinnamon for a unique twist on the classic flavor.
  3. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated to maintain a tender cookie texture; overmixing can lead to tough cookies.
  4. Bake for the Perfect Finish: Keep an eye on the baking time; cookies should be lightly golden around the edges but still soft in the center for the best taste and texture.

Variations

Healthier Alternatives

You can make Greek yogurt cookie dough more nutritious. Swap some sugars with natural sweeteners like honey or maple syrup. These options add sweetness without refined sugar. You can also reduce the butter. Use half the amount and add more Greek yogurt for moisture.

Adding oats gives your dough a nice chew. Use rolled oats or quick oats. They add fiber and texture. Just mix in about half a cup when you combine the dry ingredients. This change makes your treat heartier.

Flavor Additions

Let your creativity shine with different mix-ins! You can add dried fruits like cranberries or raisins. They bring a sweet and chewy bite. You could also try spices like cinnamon or nutmeg for warmth.

Want a nutty twist? Try adding peanut butter or almond butter. Just replace some of the butter with your nut butter of choice. For a vanilla twist, add an extra teaspoon of vanilla extract. Each option gives your dough a new and exciting taste.

Gluten-Free Option

If you need a gluten-free version, there are easy swaps. Use almond flour or coconut flour instead of all-purpose flour. These flours work well and keep the dough tasty. Just remember, you might need a bit more liquid.

You can also try gluten-free baking blends. They often have a mix of flours that help mimic regular flour. Just follow the package instructions for replacing the flour. Enjoy baking without gluten worries!

Storage Info

Storing Unbaked Cookie Dough

To store unbaked cookie dough, follow these steps:

– Refrigeration: Place the dough in a bowl. Cover it tightly with plastic wrap. Refrigerate for up to 3 days. This keeps the dough fresh and ready to bake.

– Freezing: If you want to store it longer, freeze the dough. Shape it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This way, you can keep it for up to 3 months. Just thaw it in the fridge before baking.

Storing Baked Cookies

For baked cookies, use these tips to keep them fresh:

– Storage conditions: Store cookies in an airtight container. Place parchment paper between layers to prevent sticking. This keeps them soft and tasty.

– Shelf life: Baked cookies stay good for about a week at room temperature. If you want them to last longer, you can freeze them for up to 3 months.

Reheating Tips

To refresh your baked cookies, follow these easy steps:

– Reheating: Preheat your oven to 300°F (150°C). Place cookies on a baking sheet and heat them for about 5-10 minutes. This warms them up and revives their soft texture.

– Enjoying refrigerated dough: If you have leftover cookie dough, you can eat it raw! Just make sure to use pasteurized eggs or skip them altogether for safety. Scoop some out and enjoy it straight from the bowl for a tasty treat!

FAQs

Can I eat Greek yogurt cookie dough raw?

Yes, you can eat Greek yogurt cookie dough raw. It is safer than regular dough. The use of Greek yogurt instead of eggs reduces the risk of foodborne illness. Still, be aware that flour can also carry bacteria. To be extra safe, you can heat-treat the flour or choose to eat only a small amount.

How long does Greek yogurt cookie dough last in the fridge?

Greek yogurt cookie dough lasts about one week in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen dough can last for up to three months.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, you can use plain yogurt. You can also try sour cream or even applesauce. Each alternative will change the flavor and texture slightly, but they will work in a pinch. Use full-fat versions for the best results.

Can I bake the cookie dough?

Yes, you can bake the cookie dough! Preheat your oven to 350°F (175°C). Use a cookie scoop to form balls of dough. Place them on a lined baking sheet, leaving space between each ball. Bake for 10 to 12 minutes until the edges are golden. The centers should still be soft for a chewy cookie.

Is this cookie dough healthy?

Greek yogurt adds protein and calcium to the cookie dough. It makes the cookies a bit healthier than regular cookie recipes. The use of less butter and sugar also helps. Overall, this cookie dough can be a tasty and nutritious treat when enjoyed in moderation.

This blog post covered how to make cookie dough using Greek yogurt. I shared tips for mixing, chilling, and baking. We also explored variations for healthier options and flavors. Remember to chill the dough for the best results. Storing dough and baked cookies correctly keeps them fresh longer. Enjoy trying new mix-ins while keeping it simple. Greek yogurt makes this recipe a tasty and nutritious choice. Happy bakin

To make Greek yogurt cookie dough, you need some simple ingredients. Each one plays a key role in creating a tasty treat. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup plain Greek yogurt (preferably full-fat for creaminess) - 1/4 cup packed brown sugar - 1/4 cup granulated sugar - 1/4 cup unsalted butter - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup chocolate chips or nuts (optional for added texture) These ingredients work together to bring flavor and texture to your cookie dough. Greek yogurt adds moisture, while the sugars give sweetness. The butter makes it rich, and the flour holds it all together. If you like a bit of crunch, toss in some chocolate chips or nuts. Each ingredient matters, so make sure to measure them accurately for the best results. {{ingredient_image_2}} - In a large bowl, combine 1/4 cup of softened butter, 1/4 cup of brown sugar, and 1/4 cup of granulated sugar. - Beat this mix on medium speed for about 2-3 minutes. This will make it light and fluffy. - Now, add 1/2 cup of plain Greek yogurt and 1 teaspoon of pure vanilla extract to the bowl. - Mix until everything is smooth and well combined. This part makes the dough creamy! - In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. - Gradually add this dry mix to the wet ingredients. Blend on low speed until just combined. Don’t overmix; this keeps your dough soft. - If you like, fold in 1/2 cup of chocolate chips or chopped nuts. - Use a spatula to ensure they mix evenly throughout the dough. - Cover the bowl tightly with plastic wrap. - Refrigerate it for at least 30 minutes. Chilling helps the flavors blend and makes it easier to handle. - If you want to bake them, preheat your oven to 350°F (175°C). - Use a cookie scoop to portion balls of dough onto a lined baking sheet. Space them about 2 inches apart. - Bake for around 10-12 minutes. The edges should be golden, but the centers stay soft for that perfect cookie bite! When choosing Greek yogurt, you can pick between full-fat or low-fat options. Full-fat Greek yogurt gives your cookies a rich and creamy texture. Low-fat yogurt works too, but it may not be as soft. Using Greek yogurt in baking adds moisture and protein. It also helps your cookies rise and stay soft. This leads to a more enjoyable bite. One common mistake is overmixing the dough. Overmixing can make cookies tough instead of tender. Mix just until all ingredients blend. Another mistake is not chilling the dough. Proper chilling helps the flavors meld and makes the dough easier to handle. I recommend chilling it for at least 30 minutes. This time is key for great cookies. For a fun way to serve raw cookie dough, use small bowls. You can even sprinkle extra chocolate chips on top. This makes it look tempting and delicious. If you decide to bake the cookies, let them cool slightly. Display them on a rustic board or a colorful platter. This adds a nice touch to your treat table. Pro Tips Chill for Better Texture: Refrigerating the dough for at least 30 minutes enhances the flavors and results in a firmer texture, making it easier to scoop or roll into balls. Mix-Ins for Customization: Feel free to experiment with different mix-ins like dried fruits, white chocolate chips, or even spices like cinnamon for a unique twist on the classic flavor. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated to maintain a tender cookie texture; overmixing can lead to tough cookies. Bake for the Perfect Finish: Keep an eye on the baking time; cookies should be lightly golden around the edges but still soft in the center for the best taste and texture. {{image_4}} You can make Greek yogurt cookie dough more nutritious. Swap some sugars with natural sweeteners like honey or maple syrup. These options add sweetness without refined sugar. You can also reduce the butter. Use half the amount and add more Greek yogurt for moisture. Adding oats gives your dough a nice chew. Use rolled oats or quick oats. They add fiber and texture. Just mix in about half a cup when you combine the dry ingredients. This change makes your treat heartier. Let your creativity shine with different mix-ins! You can add dried fruits like cranberries or raisins. They bring a sweet and chewy bite. You could also try spices like cinnamon or nutmeg for warmth. Want a nutty twist? Try adding peanut butter or almond butter. Just replace some of the butter with your nut butter of choice. For a vanilla twist, add an extra teaspoon of vanilla extract. Each option gives your dough a new and exciting taste. If you need a gluten-free version, there are easy swaps. Use almond flour or coconut flour instead of all-purpose flour. These flours work well and keep the dough tasty. Just remember, you might need a bit more liquid. You can also try gluten-free baking blends. They often have a mix of flours that help mimic regular flour. Just follow the package instructions for replacing the flour. Enjoy baking without gluten worries! To store unbaked cookie dough, follow these steps: - Refrigeration: Place the dough in a bowl. Cover it tightly with plastic wrap. Refrigerate for up to 3 days. This keeps the dough fresh and ready to bake. - Freezing: If you want to store it longer, freeze the dough. Shape it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This way, you can keep it for up to 3 months. Just thaw it in the fridge before baking. For baked cookies, use these tips to keep them fresh: - Storage conditions: Store cookies in an airtight container. Place parchment paper between layers to prevent sticking. This keeps them soft and tasty. - Shelf life: Baked cookies stay good for about a week at room temperature. If you want them to last longer, you can freeze them for up to 3 months. To refresh your baked cookies, follow these easy steps: - Reheating: Preheat your oven to 300°F (150°C). Place cookies on a baking sheet and heat them for about 5-10 minutes. This warms them up and revives their soft texture. - Enjoying refrigerated dough: If you have leftover cookie dough, you can eat it raw! Just make sure to use pasteurized eggs or skip them altogether for safety. Scoop some out and enjoy it straight from the bowl for a tasty treat! Yes, you can eat Greek yogurt cookie dough raw. It is safer than regular dough. The use of Greek yogurt instead of eggs reduces the risk of foodborne illness. Still, be aware that flour can also carry bacteria. To be extra safe, you can heat-treat the flour or choose to eat only a small amount. Greek yogurt cookie dough lasts about one week in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen dough can last for up to three months. If you don’t have Greek yogurt, you can use plain yogurt. You can also try sour cream or even applesauce. Each alternative will change the flavor and texture slightly, but they will work in a pinch. Use full-fat versions for the best results. Yes, you can bake the cookie dough! Preheat your oven to 350°F (175°C). Use a cookie scoop to form balls of dough. Place them on a lined baking sheet, leaving space between each ball. Bake for 10 to 12 minutes until the edges are golden. The centers should still be soft for a chewy cookie. Greek yogurt adds protein and calcium to the cookie dough. It makes the cookies a bit healthier than regular cookie recipes. The use of less butter and sugar also helps. Overall, this cookie dough can be a tasty and nutritious treat when enjoyed in moderation. This blog post covered how to make cookie dough using Greek yogurt. I shared tips for mixing, chilling, and baking. We also explored variations for healthier options and flavors. Remember to chill the dough for the best results. Storing dough and baked cookies correctly keeps them fresh longer. Enjoy trying new mix-ins while keeping it simple. Greek yogurt makes this recipe a tasty and nutritious choice. Happy baking!

Greek Yogurt Cookie Dough Delight

A creamy and delicious cookie dough made with Greek yogurt, perfect for snacking or baking.
Print Recipe Pin Recipe
Course Dessert
Cuisine Greek
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup plain Greek yogurt
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup chocolate chips or chopped nuts

Instructions
 

  • In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes, or until it becomes light and fluffy.
  • Add the Greek yogurt and vanilla extract to the creamed mixture. Mix well on medium speed until everything is thoroughly combined and smooth.
  • In another bowl, whisk together the all-purpose flour, baking soda, and salt until well blended. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your dough tender.
  • If desired, gently fold in the chocolate chips or chopped nuts with a spatula, ensuring they are evenly distributed throughout the dough.
  • Once your dough is evenly mixed, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld together and makes the dough easier to handle.
  • After chilling, the cookie dough is ready to be enjoyed! Feel free to eat it directly from the bowl, use it as a delicious topping for desserts, or even transform it into baked cookies if you prefer.
  • To bake, preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to portion out balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for approximately 10-12 minutes, or until the edges are lightly golden while the centers remain soft.

Notes

Serve the cookie dough in fun bowls with a sprinkle of extra chocolate chips on top. For baked cookies, allow them to cool slightly and display them on a rustic wooden board or a decorative platter for an inviting treat.
Keyword cookie dough, dessert, Greek yogurt

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