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–+ servings
Greek Yogurt Cookie Dough

Delicious Greek Yogurt Cookie Dough You Can Make in 5 Minutes

Enjoy this Greek Yogurt Cookie Dough, a creamy, guilt-free treat that satisfies your sweet cravings in just five minutes.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Greek Yogurt Choose any brand or flavor based on preference.
  • 1/2 cup Protein Powder Opt for whey or plant-based, or skip for a non-protein version.
  • 1/2 cup Peanut Butter Substitute with almond, cashew, or sunflower seed butter for nut-free.
  • 2 tablespoons Sweetener Adjust to taste; honey, maple syrup, or low-carb alternatives work.
  • as needed tablespoons Milk Adjust consistency as needed; use any type of milk.
  • 1/4 cup Chocolate Chips Optional; dark chocolate or cacao nibs are great alternatives.

Equipment

  • Mixing Bowl
  • spatula
  • hand mixer

Method
 

Step‑by‑Step Instructions for Greek Yogurt Cookie Dough
  1. In a medium mixing bowl, add 1 cup of Greek yogurt, 1/2 cup of protein powder, and 1/2 cup of peanut butter. Blend together for about 2-3 minutes until smooth and creamy with no lumps.
  2. If the dough seems too thick, add milk a tablespoon at a time, mixing thoroughly. Aim for a creamy texture that's easy to scoop but still somewhat thick.
  3. Add your preferred sweetener, starting with about 2 tablespoons, and mix well to incorporate. Adjust to ensure desired sweetness level.
  4. Fold in 1/4 cup of chocolate chips using a spatula until evenly distributed.
  5. Serve immediately or chill in an airtight container for about 30 minutes, adjusting consistency with milk before serving if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 5IUCalcium: 8mgIron: 4mg

Notes

Keep the Greek Yogurt Cookie Dough in an airtight container for up to 2 days. Add a splash of milk before serving if it thickens.

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