Greek Yogurt Cookie Dough
I first made this Greek yogurt cookie dough on a sleepy Sunday when I wanted something sweet, high in protein, and ready in minutes. It tastes like cookie dough but uses Greek yogurt and a touch of protein powder so you can enjoy a healthier scoop without the raw-egg worry. It’s perfect for an afternoon snack, post-workout bite, or a quick dessert. If you like playful, protein-packed treats, this version is worth bookmarking — and I’ve seen variations on similar themes over at a great take on the idea.
What makes this recipe special
This quick cookie-dough-style treat gives you the flavor and comfort of classic cookie dough with fewer calories, no raw eggs, and a protein boost. It’s fast to make (under five minutes), uses pantry staples, and is easy to customize for kids, athletes, or anyone watching sugar intake. Because it’s no-bake and served cold, it’s ideal for hot days when you want dessert without turning on the oven.
“A creamy, cookie-dough-like snack you can feel good about — sweet, satisfying, and actually nourishing.”
If you enjoy trying playful Greek-yogurt desserts, you might also like the lighter snack ideas in this Greek yogurt donut recipe.
Preparing Greek Yogurt Cookie Dough
Step-by-step overview:
- Combine the main ingredients (Greek yogurt, protein powder, peanut butter, and sweetener) until smooth.
- Thin to your preferred consistency with a splash of milk if needed.
- Fold in chocolate chips and enjoy immediately or chilled.
A short prep summary helps you expect a smooth, scoopable texture rather than runny pudding — and it also tells you when to pause for texture adjustments. If you want to riff on the flavor profile, check out a fun dessert roll idea like this s’mores cookie dough ice cream roll for inspiration on mix-ins and presentation.
What you’ll need
- 180 grams Greek yogurt (about 3/4 to 1 cup; use plain or vanilla)
- 15 grams whey protein powder (vanilla, cookie-dough, or unflavored)
- 20 grams creamy peanut butter (about 1 tablespoon)
- Sweetener of choice, to taste (honey, maple syrup, stevia, monk fruit, or erythritol)
- 1 teaspoon chocolate chips (mini chips work best so each spoonful has a bit of chip)
Notes and substitutions:
- Use non-dairy yogurt and a plant-based protein powder to make this vegan.
- Swap almond or cashew butter for peanut butter for a different nutty profile.
- If your Greek yogurt is very thick, you may need a splash of milk (dairy or plant) to loosen it.
Directions to follow
- Spoon the Greek yogurt into a medium mixing bowl.
- Add the whey protein powder and the peanut butter. Use a spatula or small whisk to stir until smooth and uniform. Keep scraping down the sides so there are no dry pockets of powder.
- Sweeten to taste. Start with a teaspoon of honey or equivalent sweetener, then taste and add more if desired.
- If the mixture feels too thick to scoop, add milk one teaspoon at a time until you reach a cookie-dough-like texture. Avoid adding too much — you want scoopable, not pourable.
- Fold in the chocolate chips gently so they’re evenly distributed.
- Serve immediately or refrigerate for 10–20 minutes for a firmer bite. For a chilled dessert idea, see creative mix-in ideas similar to this s’mores-style dessert.
Best ways to enjoy it
- Scoop onto apple slices, graham crackers, or banana halves for a crunchy pairing.
- Serve in a small ramekin with extra chocolate chips and a drizzle of peanut butter for a “dessert cup.”
- Use as a filling for crepes or folded into oatmeal for an indulgent breakfast upgrade.
- Top with toasted oats or chopped nuts for extra texture.
The best way to save extras
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Because this recipe uses yogurt and peanut butter, it keeps well but will thicken as it chills — stir before serving.
Freezing: Freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight and stir to restore texture. Note that chocolate chips may become firmer after freezing.
Food safety: Keep refrigerated when not serving. Discard if left at room temperature for more than two hours.
Helpful cooking tips
- Measure the protein powder by weight when possible — 15 grams is a small scoop and yields the right balance without a chalky taste.
- If your protein powder tastes very sweet, reduce the added sweetener accordingly.
- Use mini chocolate chips so you get chocolate in each bite without overpowering the texture.
- For ultra-smooth results, briefly whisk the yogurt and peanut butter before adding protein powder to prevent clumps.
- If you want thicker “dough,” use strained Greek yogurt (higher fat) and chill the mixture for 15–20 minutes before serving.
Flavor swaps
- Chocolate-peanut: use chocolate protein powder and dark chocolate chips.
- Almond-cocoa: replace peanut butter with almond butter and add a dash of cocoa powder.
- Berry-studded: fold in small diced strawberries or freeze-dried raspberries for a fruity note.
- Vegan: swap to soy or pea protein and plant-based Greek-style yogurt.
- Peanut-free: try sunflower seed butter and sunflower seed butter pairs well with chocolate chips.
Helpful answers
Q: How long does this take to make?
A: Active prep is about 3–5 minutes. Chill time is optional — plan 10–20 minutes if you want it firmer.
Q: Is it safe to eat this “cookie dough” without baking?
A: Yes — this recipe contains no raw eggs and uses cooked dairy (Greek yogurt) and processed protein powder, so it’s safe for most people to eat as-is. If serving to young children or immunocompromised people, follow your usual food-safety precautions for dairy products.
Q: Can I use casein or plant protein instead of whey?
A: Yes. Casein will make a thicker, creamier texture; plant proteins can work but sometimes give a grainer texture — choose one labeled “smooth” or try blending briefly.
Q: Will the protein powder change the flavor?
A: Absolutely. Flavored powders (vanilla, cookie dough, chocolate) will add sweetness and aroma; unflavored powder keeps the yogurt flavor forward. Taste as you go and adjust sweetener.
Q: Can I meal-prep individual servings?
A: Yes — portion into small airtight containers and refrigerate for up to 3 days. Add chocolate chips just before serving if you prefer them crunchier.
Conclusion
This Greek yogurt cookie dough is a fast, flexible snack that balances sweetness, protein, and creamy texture without raw eggs or baking. If you want to explore recipe variations and a higher-protein, low-carb approach, see this helpful version at Greek Yogurt Cookie Dough (High Protein, Low Carb). For another family-friendly spin on cookie-dough-style Greek yogurt, check out this playful take at Cookie Dough Greek Yogurt – Family Fresh Meals.
Greek Yogurt Cookie Dough
Ingredients
Main Ingredients
- 180 grams Greek yogurt (about 3/4 to 1 cup; use plain or vanilla)
- 15 grams whey protein powder (vanilla, cookie-dough, or unflavored)
- 20 grams creamy peanut butter (about 1 tablespoon)
- to taste Sweetener of choice (honey, maple syrup, stevia, monk fruit, or erythritol)
- 1 teaspoon chocolate chips (mini chips work best)
Instructions
Preparation
- Spoon the Greek yogurt into a medium mixing bowl.
- Add the whey protein powder and the peanut butter. Use a spatula or small whisk to stir until smooth and uniform.
- Sweeten to taste. Start with a teaspoon of honey or equivalent sweetener, then taste and add more if desired.
- If the mixture feels too thick to scoop, add milk one teaspoon at a time until you reach a cookie-dough-like texture.
- Fold in the chocolate chips gently so they’re evenly distributed.
- Serve immediately or refrigerate for 10–20 minutes for a firmer bite.
