Greek Yogurt Cookie Dough Recipe

Greek Yogurt Cookie Dough is your ticket to a sweet, protein-packed treat that satisfies cookie cravings without any of the fuss. Creamy Greek yogurt pairs beautifully with a swirl of peanut butter and a sprinkle of chocolate chips, delivering all the comfort of classic cookie dough in a lighter, guilt-free format. You can whip this up in minutes, tweak to your sweetness level, and munch away spoonful after glorious spoonful—no baking or waiting required!

Ingredients You’ll Need

You might be amazed at how just a handful of simple, everyday ingredients can come together to create such an irresistible snack. Each one plays an important role in the flavor, creaminess, and rich texture that makes this Greek Yogurt Cookie Dough so special.

• Greek Yogurt: The star of the show, Greek yogurt gives our cookie dough its irresistibly creamy texture and a boost of protein.
• Whey Protein Powder (vanilla, cookie dough, or unflavored): This adds body, texture, and even more protein—use your favorite flavor for a custom twist!
• Peanut Butter (creamy): Creamy peanut butter brings a nutty richness and classic cookie dough chew.
• Sweetener of choice (to taste): Adjust this to match your preference, whether you love honey, maple syrup, or a sugar-free option.
• Chocolate Chips: Don’t skip the chocolate chips—they give you that true cookie dough experience in every bite.
• Milk (optional): A splash or two can help perfect the doughy texture, especially if your mixture is a bit thick.

How to Make Greek Yogurt Cookie Dough

Step 1: Mix Ingredients

Start by grabbing a mixing bowl—this is where all the magic happens! Scoop in your Greek yogurt, add the protein powder, and then swirl in the peanut butter. Drizzle in your favorite sweetener and use a sturdy spoon or spatula to mix everything together until you have a smooth, creamy base.

Step 2: Adjust Consistency

Take a peek at your dough. Does it look a bit thick, or is it just how you like it? If needed, gradually stir in a splash or two of milk. This will loosen the mixture into that perfect, scoopable cookie dough texture. The amount you need depends on your yogurt and protein powder, so add a little at a time and taste as you go.

Step 3: Add Chocolate Chips

Once your dough is smooth and dreamy, fold in the chocolate chips. This is where the fun begins—every bite of this Greek Yogurt Cookie Dough will have a gooey, chocolatey surprise, just like the best bites of classic cookie dough.

Step 4: Serve or Chill

Your Greek Yogurt Cookie Dough is ready! Enjoy it straightaway as a creamy, satisfying treat, or pop it in the fridge to chill for a cold, thick, extra-indulgent texture. Either way, you’re in for a comfort food moment that feels totally special.

How to Serve Greek Yogurt Cookie Dough

Garnishes

Take your Greek Yogurt Cookie Dough to the next level by showering it with a few extra chocolate chips, a pinch of flaky salt, or even a sprinkle of chopped nuts. Fresh berries on top can add a burst of color and brightness, transforming your treat from snack to showstopper.

Side Dishes

Serve Greek Yogurt Cookie Dough alongside sliced seasonal fruit, crisp apple wedges, or a tall glass of chilled almond milk. Pairing it with something fresh helps balance the creamy sweetness and lets you enjoy your dough as part of a fun, casual dessert spread.

Creative Ways to Present

If you’re feeling playful, shape small scoops into “cookie dough truffles” and roll them in cocoa powder or sprinkles. Try layering spoonfuls with crushed graham crackers and whipped cream for a quick parfait, or use as a dip for pretzel sticks for a sweet-and-salty delight. However you serve it, Greek Yogurt Cookie Dough always wins compliments!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Greek Yogurt Cookie Dough to an airtight container and keep it in the refrigerator for up to 3 days. The flavors meld and intensify with a little time, so you might enjoy it even more after it’s chilled overnight!

Freezing

For longer storage, portion your dough into small containers or roll into balls and freeze. Greek Yogurt Cookie Dough can be frozen for up to one month. Thaw it in the fridge before enjoying—or nibble on a frozen bite for an extra cool, chewy treat.

Reheating

Generally, this treat is best enjoyed chilled or at room temperature. There’s no need to reheat Greek Yogurt Cookie Dough, but if it’s been in the freezer, let it sit out or rest in the fridge to soften before serving.

FAQs

Can I use plain yogurt instead of Greek yogurt?

Switching to regular yogurt is possible, but your dough will be a bit thinner. Greek yogurt’s thickness is what gives Greek Yogurt Cookie Dough its rich, decadent texture. If using plain yogurt, consider straining it or simply enjoy your snack in a pudding-like form!

Which protein powder works best for this recipe?

Any vanilla, cookie dough, or unflavored whey protein powder will do the trick! If you’re after a more subtle sweetness, unflavored powder is a perfect choice, while vanilla protein brings extra flavor reminiscent of classic cookie dough.

Can I substitute almond or cashew butter for peanut butter?

Absolutely! Almond or cashew butter will give Greek Yogurt Cookie Dough a lovely, nutty taste and a slightly different richness—feel free to experiment until you find the combo you love most.

Is this safe to eat raw?

Yes! Greek Yogurt Cookie Dough is entirely safe to eat raw, since there’s no flour or eggs involved—just wholesome, nourishing ingredients.

Can I make this dairy-free?

For a non-dairy version, use your favorite plant-based Greek-style yogurt and a vegan protein powder. Swap the chocolate chips for dairy-free versions and you’ll have a plant-based-friendly delicious treat!

Final Thoughts

If you’re craving something sweet but want a fun, healthy twist, Greek Yogurt Cookie Dough absolutely delivers. It’s creamy, chocolate-flecked, and deeply satisfying, all without turning on the oven. Give it a try—your snack time will never be the same!

Print