Name: Greek Yogurt Cookie Dough
Prep time: 5 min
Total time: 15 min
Ingredients: 180 grams Greek yogurt (plain or vanilla) (Approximately 3/4 to 1 cup); 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)

I make this Greek yogurt cookie dough whenever I want the flavor and nostalgia of cookie dough without the raw eggs or the sugar crash. It’s a thick, scoopable snack that tastes indulgent but is quick, protein-packed, and customizable — perfect for an afternoon pick-me-up, a kid-friendly dessert, or a post-workout treat.

Why you’ll love this dish

This recipe gives you the sweet, creamy chew of cookie dough with better-for-you ingredients. Greek yogurt adds tang and creaminess while whey protein boosts the macros. A little peanut butter gives body and richness. It’s fast to pull together and portable enough for lunches or road trips.

“Tastes like dessert, but I felt good eating it — my kids asked for seconds.” — real tester

Reasons people make this: a healthy snack that feels like a treat, a protein boost after the gym, or a quick no-bake dessert when you don’t want to turn on the oven.

How this recipe comes together

Step-by-step overview:

Combine thick Greek yogurt, whey protein, and peanut butter to form a smooth base.
Sweeten to taste and adjust texture with tiny amounts of milk.
Fold in mini chocolate chips for the classic cookie-dough bite.
Chill briefly if you want a firmer scoopable texture.

This is mostly mixing — no baking, no special equipment. Expect 5 minutes of active work and a short chill if you prefer it firmer.

What you’ll need

Key ingredients

180 grams Greek yogurt (about 3/4 to 1 cup; 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)

Notes/substitutions: use plant-based protein powder for a vegetarian or dairy-free swap, and choose almond or sunflower seed butter if nut allergies are a concern. If you use flavored yogurt, reduce added sweetener.

Directions to follow

Spoon the Greek yogurt into a medium mixing bowl.
Add the whey protein powder and peanut butter.
Stir with a spatula or small whisk until smooth and uniform.
Sweeten to taste. Start with 1 teaspoon of honey or the equivalent of your chosen sweetener, then taste and adjust.
If the mixture is too thick, add milk 1 teaspoon at a time until it reaches a cookie-dough-like texture.
Fold in the chocolate chips gently.
Serve immediately for a soft scoop or refrigerate 10–20 minutes for a firmer bite.
Spoon onto apple slices, graham crackers, or banana halves for quick bites.

Best ways to enjoy it

Serving suggestions:

Spoon on apple rounds or pretzel sticks for texture contrast.
Spread onto graham crackers for a mock “s’mores” vibe.
Top warm oatmeal for a cookie-dough-topped breakfast.
Serve in small mason jars with sliced fruit for grab-and-go snacks.
Use as a dip for strawberries or as a filling between two thin cookies for an on-the-go sandwich.

Pair with coffee or a cold brew mid-afternoon, or add to a post-workout smoothie bowl for extra creaminess.

How to store & freeze

Storage and reheating tips:

Refrigerate in an airtight container for up to 3–4 days. Stir before serving; texture may firm slightly.
Freezing: spoon into an ice-cube tray or small silicone molds and freeze up to 1 month. Thaw in the fridge 30–60 minutes before eating. Note that freeze/thaw can change texture and chocolate chips may bloom slightly.
Food safety: no raw eggs here, but keep refrigerated and discard if you detect off smells or visible mold.

Pro chef tips

Helpful cooking tips:

Use full-fat Greek yogurt for a richer mouthfeel. Nonfat works but can taste thinner.
Mini chocolate chips distribute better in the small batch and give more frequent chocolate hits.
If your protein powder is gritty, sift it or blend briefly with a whisk to avoid lumps.
Balance sweetness gradually — protein powders and flavored yogurt can add sweetness already.
For smoother mixing, soften the peanut butter slightly or whisk it with a teaspoon of warm milk first.

Flavor swaps

Creative twists:

Swap peanut butter for almond or cashew butter for a different nutty profile.
Stir in a pinch of sea salt and cinnamon for depth.
Use cacao nibs instead of chocolate chips for less sugar and more crunch.
Add a spoonful of cookie-dough-flavored protein powder for intensity.
Make it dairy-free by using coconut or almond yogurt and a plant protein powder, adjusting texture with plant milk.

Common questions

Q: How long does this take to make?
A: About 5 minutes active time; add 10–20 minutes if you want it firmer from chilling.

Q: Can I use flavored Greek yogurt?
A: Yes. Vanilla adds sweetness and depth; if you use sweetened yogurt, cut back on extra sweetener.

Q: Is this safe to feed to kids?
A: Yes — there are no raw eggs. Watch for nut allergies and choose allergy-friendly spreads if needed.

Q: Can I omit the protein powder?
A: You can, but the texture and protein content will change. Replace with 1 tablespoon of powdered milk or add a touch more Greek yogurt to keep thickness.

Q: Will the chocolate chips melt if I serve it warm?
A: Chips will soften but won’t fully melt unless heated. For fully melted chocolate, warm briefly in a microwave-safe bowl and stir.

Conclusion

This Greek yogurt cookie dough is a tiny, satisfying luxury you can make in minutes. It’s flexible, high in protein, and easy to portion for snacks, lunches, or a quick dessert. For more variations and inspiration, check out this detailed take on a similar high-protein version at Greek Yogurt Cookie Dough (High Protein, Low Carb), and for another family-friendly approach try the recipe idea from Cookie Dough Greek Yogurt – Family Fresh Meals.