Save My college roommate used to keep a bowl of this in our mini fridge, and I'd catch her eating it with a spoon during late-night study sessions. She swore the Greek yogurt made it healthier, which we both knew was a stretch, but it didn't stop us from polishing off the whole batch by Thursday. The tangy creaminess against those pockets of melty chocolate became our unofficial comfort food. I didn't make my own version until years later, when I realized how ridiculously simple it was. Now I understand why she never shared the recipe—some things are too good to give away easily.
I brought this to a potluck once, served in a glass bowl with tiny spoons, and people hovered around it like it was something rare. One friend asked if I'd baked cookies and forgotten to bring them, then looked genuinely thrilled when I explained it was meant to be eaten just like this. A dad scooped some onto a plate for his kid, who declared it better than actual cookies. By the end of the night, the bowl was scraped clean, and I had three people asking for the recipe. I've never seen dessert disappear faster.
Ingredients
- Unsalted butter, softened to room temperature: This is your flavor base, so let it sit out for at least an hour until it's truly soft and creamy, not just slightly chilled.
- Plain full-fat Greek yogurt: The tanginess balances the sugar beautifully, and full-fat gives you that luscious, scoopable texture you want.
- Granulated sugar: Provides clean sweetness and helps the butter whip up light and fluffy during mixing.
- Light brown sugar, packed: Adds a hint of molasses and chewiness that makes this taste more like real cookie dough.
- Pure vanilla extract: A small splash goes a long way in rounding out all the flavors and adding warmth.
- All-purpose flour, heat-treated: This step is non-negotiable for food safety, and it only takes five minutes in the oven to neutralize any bacteria.
- Fine sea salt: Just a pinch sharpens the sweetness and keeps everything from tasting flat.
- Mini semisweet chocolate chips: They distribute more evenly than regular chips, so you get chocolate in every single spoonful.
Instructions
- Heat-treat the flour:
- Preheat your oven to 350°F and spread the flour on a baking sheet in an even layer. Bake for 5 minutes, then let it cool completely on the counter before using it.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture looks pale and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through so everything incorporates evenly.
- Mix in the yogurt and vanilla:
- Turn the mixer to low and add the Greek yogurt and vanilla extract, blending just until smooth and creamy. The mixture might look a little curdled at first, but keep mixing and it will come together.
- Combine the dry ingredients:
- In a separate bowl, whisk the cooled flour and sea salt together. Gradually add this to the wet mixture on low speed, mixing only until no streaks of flour remain.
- Fold in the chocolate chips:
- Use a spatula to gently fold in the mini chocolate chips, making sure they're evenly distributed throughout the dough. Try not to overmix or the dough can get dense.
- Chill the dough:
- Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes to let it firm up and develop flavor.
- Serve and store:
- Scoop out tablespoon-sized portions and enjoy immediately, or keep it in the fridge for up to 5 days. For longer storage, freeze individual scoops in a sealed bag for up to a month and thaw in the fridge before eating.
Save There was a night last winter when I made a double batch and portioned it into small jars with ribbon around the lids. I gave them to neighbors as a low-key thank-you for shoveling our walkway during a storm. One of them texted me two days later asking if I'd consider selling it, because her teenager had eaten the entire jar in one sitting and was begging for more. I laughed, but it also made me realize this recipe has a way of turning into a moment, not just a snack. It's the kind of thing people remember long after the bowl is empty.
Making It Your Own
This base recipe is incredibly forgiving and practically begs you to experiment. I've stirred in everything from crushed pretzels to peanut butter chips, and it always works. One time I added a tablespoon of espresso powder and swapped the chocolate chips for white chocolate, and it tasted like a fancy coffeehouse treat. If you want a lighter version, try replacing half the all-purpose flour with finely ground oat flour, it gives a slightly nutty flavor and makes the texture a bit more tender. Just keep the ratio of wet to dry ingredients roughly the same, and you can't really go wrong.
Storing and Serving Ideas
I keep mine in a glass container with a tight lid so I can see it every time I open the fridge, which is dangerous but also motivating. It stays fresh for up to five days, though I've never had a batch last that long. If you're meal-prepping or want to make it last, roll the dough into tablespoon-sized balls and freeze them on a parchment-lined tray, then transfer to a freezer bag once solid. That way you can grab one or two whenever the craving strikes without thawing the whole batch. I've also served it as a topping for brownies, swirled into vanilla ice cream, or layered in parfait glasses with whipped cream and crushed cookies.
Troubleshooting and Variations
If your dough turns out too dry or crumbly, it usually means the butter wasn't soft enough or you added a bit too much flour. Fix it by stirring in an extra tablespoon of Greek yogurt until it reaches the right scoopable consistency. On the flip side, if it's too runny, pop it in the fridge for an extra 15 minutes or fold in a tablespoon of heat-treated flour to firm it up. For a dairy-free version, swap in plant-based yogurt and vegan butter, just make sure both are at room temperature before mixing. The texture will be slightly different, but it's still delicious.
- Try adding a pinch of cinnamon or cardamom for warmth and depth.
- Fold in rainbow sprinkles for a birthday cake vibe that kids and adults both love.
- Use dark chocolate chunks instead of mini chips if you prefer a more grown-up, less sweet flavor.
Save This recipe has become one of those things I make without thinking, the kind of treat that fits into any moment without needing an occasion. Whether you eat it alone with a spoon or share it with a crowd, it just works.
Recipe Q&A
- → Why heat-treat the flour?
Heating flour to 165°F eliminates harmful bacteria, making it safe to eat raw. This simple step takes just 5 minutes and ensures you can enjoy the dough without any food safety concerns.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because its thicker consistency creates a creamy texture without making the dough too wet. Regular yogurt contains more whey, which could result in a softer, stickier consistency.
- → How long does the dough keep in the refrigerator?
Stored properly in an airtight container, the dough stays fresh for up to 5 days in the refrigerator. For longer storage, freeze individual portions for up to one month.
- → What's the purpose of chilling the dough?
Chilling firms up the texture, making it easier to scoop and giving it a satisfying bite. Cold temperatures also allow the flavors to meld together, enhancing the overall taste.
- → Can I add mix-ins beyond chocolate chips?
Absolutely! Chopped nuts, sprinkles, dried fruit, or even peanut butter chips work wonderfully. Just keep total add-ins around ½ cup to maintain the proper dough consistency.