Cookies are my all time favorite dessert, that is no secret. Well, my second favorite dessert is frozen yogurt. So when I saw Anna’s recipe for Chocolate Chunk Cookie Dough Frozen Yogurt my eyes almost popped out of my head. My two favorite treats combined in one recipe—a dream come true! And the best part? You don’t even need an ice cream maker to make this dreamy frozen yogurt. It is so easy to make! The hardest part is letting it chill in the freezer. I am not patient, especially when desserts are involved. But I promise this Chocolate Chunk Cookie Dough Frozen Yogurt is well worth the wait!
Let’s get started! To make it, you will need: butter, dark brown sugar, granulated sugar, vanilla extract, flour, baking soda, salt, chocolate chips or chunks, and vanilla yogurt.
In the bowl of a stand mixer, combine the butter and sugars.
Beat until light and fluffy.
Add the vanilla extract and mix until smooth.
In a small mixing bowl, combine flour and baking soda.
Add in the salt.
Whisk all of the dry ingredients together.
Add the chocolate chips and stir.
Add the flour and chocolate chip mixture to the butter mixture and fold gently.
Stir until combined.
Add the yogurt.
Stir until smooth.
Place in a container and cover with a lid. Freeze until set, preferably overnight.
Remove from the freezer and serve.
The frozen yogurt is rich, creamy, and oh so sweet. It tastes just like cookie dough but in frozen form. I love how simple it is to make. I am going to have to keep our freezer stocked with this frozen yogurt! It is the perfect cool-down treat for a hot summer day.
Thanks Anna for sharing your Chocolate Chunk Cookie Dough Frozen Yogurt. I am off to eat another scoop now! Make sure you visit Anna’s blog Crunchy Creamy Sweet for other fun and delicious recipes!
Your favorite cookie dough meets frozen yogurt for a perfect treat on a hot day!
- ½ cups Unsalted Butter, Softened
- ½ cups Packed Dark Brown Sugar
- ¼ cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¾ cups Mini Chocolate Chips Or Chunks
- 1 cup Vanilla Yogurt
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.
Place in a container and cover with lid. Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!
Comments are closed for this recipe.
DCasner on 10.4.2012
I am going to try using gluten free flour (oat?) to see if a gluten free version is as good. Already made the original.
Nicola on 9.9.2012
Does anyone know how many calories are in each serve? thanks x
Ginger on 8.21.2012
Fantastic – double the ingredients because you are going to love this recipe! I used chocolate chip vanilla Greek yogurt.
stacey on 8.20.2012
I am wondering why the baking soda if not baking cookies? Can I omit it?? Thank you.
Natalie | Perry's Plate on 8.15.2012
WHOA. I didn’t expect it to be frozen cookie dough! I love this idea, adding yogurt to make it slightly less rich and more creamy. BRILLANT!
onecurlygirl on 8.13.2012
YUM. Made this over the weekend and it was gone in 2 days. Not low-fat, not low-cal, not low-sugar… but it is SO good. It’s like eating cold cookie dough. Yummy! I couldn’t stop eating!
Christine @ DoubleTruffle on 8.11.2012
This looks amaaazing. What would happen, though, if I did use an ice cream maker? I have the opposite problem to everyone else. I bought one and need to justify owning it by using it a lot. Would it still work or is it too thick to churn? That way I get it quicker too.
Maru on 8.10.2012
This look amazing! I will definitely try it I just have a question I hope you would answer for me. Why is it necessary to add baking soda if we are not baking it? Thank you!
Gina on 8.7.2012
I have not made mine yet… but I will be pinning this for safe keeping! Thanks for the recipe!
Travis Cotton on 8.6.2012
Jenel W. on 8.5.2012
Absolutely devine! Made it this morning and it was ready by mid afternoon! Yummm!!!
Ala on 8.5.2012
Thanks so much for sharing! I’ve been obsessed with homemade, non-ice-cream-maker frozen desserts lately, so this one will definitely be at the top of my list. I love the cup, by the way! Completely classic and outrageously adorable. Where did you get it?
jenny on 8.5.2012
hi! what kind of vanilla yogurt? low-fat? fat-free? it looks like you used greek yogurt in your photo of ingredients … what is the fat content of the yogurt you recommend using?
margo on 8.5.2012
Yummy! Kids only complaint was the sour tang of the yogurt in some bites. I think I will experiment with different brands.
sabinegar on 8.4.2012
Oh my goodness, this is going to be so good! I just put mine in the freezer to chill. I have an ice cream maker but sometimes that is a pain in the neck to lug out. I noticed the cookie dough got really crumbly but I think that is a good thing so it will crumble throughout the yogurt. I also put in more like 2.5 cups of yogurt just so that there would be more! I hope it still freezes well. I am so excited!
Baking girl on 8.4.2012
Thanks for this delicious and easy recipe!
As usual I could not quite stick to the original recipe; I replaced some butter with whipped cream, added a spoon or to caramel sauce, some maple syrup, milk and more flour.
It is a great inspiration for more frozen ice cream variations. Maybe something with fruit yogurt or coconut… Mmmhmm!
Harpo8 on 8.3.2012
Can you substitute something for the yogurt?
ARL on 8.3.2012
SOOO GOOD!!!! I’m having a hard time not eating right now and it’s not even frozen yet!!
I did half whole wheat flour and half all purpose and added a little ground flaxseed to make myself feel better when I EAT ALL OF IT!!!
[email protected]! on 8.3.2012
Ohhhh my one true love: cookie dough!
The second I saw this my heart sank – I expected it would require an ice-cream maker, which alas I do not own.
But no! ‘Freeze until set’ – I CAN DO THAT!!!!
And I already have all the ingredients!
I am making this NOW.
LJM on 8.3.2012
Looks heavenly! Just FYI…It’s not always raw eggs that are the salmonella culprit in raw cookie dough. Raw flour has also been associated with salmonella. Pregnant women and those with compromised immune systems should be cautious.
anna grace on 8.3.2012
Heather (Heather's Dish) on 8.3.2012
OH MY GOSH totally making this over the weekend! i love that i don’t need an ice cream maker!
Inna on 8.3.2012
Where did you get those adorable serving cups and spoons?!