Introduction
Few things evoke pure childhood joy like a spoonful of raw cookie dough. However, traditional dough comes with risks. We’ve solved that problem by creating these irresistible Cookie Dough Frozen Yogurt Bites! These treats combine the creamy tang of high-protein Greek yogurt with chunks of safe, edible cookie dough, offering a guilt-free, perfectly portioned dessert. They are quick to assemble, require zero baking time (just freezing), and are the perfect cool-down snack for any season.
Ingredients
- For the Edible Cookie Dough:
- 1/2 cup (60g) All-Purpose Flour (Must be heat-treated)
- 1/4 cup (50g) Light Brown Sugar, packed
- 2 tbsp (30g) Unsalted Butter, softened
- 1 tbsp (15ml) Milk (Dairy or non-dairy)
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- 1/4 cup (45g) Mini Chocolate Chips
- For the Yogurt Base:
- 1 cup (240g) Plain Greek Yogurt (Full-fat or 2% recommended)
- 2 tbsp (30ml) Honey or Maple Syrup
Step-by-step Preparation
- Heat-Treat the Flour (Crucial Step): Raw flour can contain bacteria, so it must be treated. Spread the 1/2 cup of flour thinly on a microwave-safe plate. Microwave on high for 60-90 seconds, stirring halfway through, until the temperature reaches 165°F (74°C). Alternatively, bake it on a tray at 300°F (150°C) for 5 minutes. Allow the flour to cool completely.
- Prepare the Cookie Dough: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the vanilla extract and milk. Gradually mix in the cooled, heat-treated flour and salt until just combined. Fold in the mini chocolate chips. The dough should be slightly crumbly but hold together when pressed.
- Prepare the Yogurt Base: In a separate bowl, whisk together the Greek yogurt and your chosen sweetener (honey or maple syrup) until smooth and thoroughly combined.
- Assemble the Bites: Line a mini muffin tin or a small silicone mold (about 1.5 inches wide) with small paper liners, or lightly grease the mold. Place about 1 teaspoon of the yogurt mixture into the bottom of each cup.
- Layer the Dough: Take small pieces of the edible cookie dough (about 1/2 teaspoon each) and gently press them into the center of the yogurt base in each mold. Top with another teaspoon of the yogurt mixture, smoothing the top surface with the back of a spoon.
- Freeze and Serve: Transfer the muffin tin or molds to the freezer. Freeze for a minimum of 3 hours, or until completely solid. Once frozen, remove the bites from the molds or peel off the paper liners immediately before serving.
Nutritional Information
These bites are an excellent source of protein, thanks to the Greek yogurt base, which aids in satiety and muscle maintenance. Each bite (depending on size, approximately 16 servings total) contains about 80-100 calories, significantly less than a standard scoop of ice cream. They are also lower in refined sugar compared to store-bought frozen desserts.
Storage
Cookie Dough Frozen Yogurt Bites must be stored in the freezer. Once fully frozen, transfer them from the molds to an airtight, freezer-safe container. To prevent sticking, you may layer the bites with parchment paper. Stored properly, they will maintain their quality for up to 3 months. Do not attempt to thaw or reheat them; they are meant to be enjoyed straight from the freezer.
Conclusion
These frozen yogurt bites are perfect for satisfying that late-night cookie craving without derailing your healthy eating goals. For a decadent finish, try drizzling the frozen bites with a small amount of melted dark chocolate before serving. If you want a variation, swap the vanilla extract for almond extract, or use peanut butter instead of butter in the dough mixture for a nutty twist!