Chocolate chip cookie dough frozen yogurt
Through a crazy match made in taste bud paradise, chocolate chip cookie dough and yogurt came together to make the creamiest, yummiest summer treat ever. EVER. I am not exaggerating here one bit. This is A.MAZ.ING. And guess what? You don’t even need an ice cream maker! What you do need, however, is patience, because it takes a couple hours (or overnight) for the frozen yogurt to firm up in the freezer. That was really the hardest part of the whole recipe. Well, right after not eating it all in one sitting.
I know when you see the words “frozen yogurt,” you’re probably thinking that this is going to be a lighter version of your favorite ice cream, right? Well, sadly, it’s totally not. In fact, the creamy yumminess can probably be credited to the whole stick of butter that’s in here. So while it isn’t necessarily something I can endorse for your waistline, your belly will be very, very happy.
Recipe: Chocolate Chip Cookie Dough Frozen Yogurt
(slightly adapted from Anna at Tasty Kitchen)
1/2 c. unsalted butter, softened
1/2 c. packed dark brown sugar
1/4 c. granulated sugar
2 tsp. pure vanilla extract
1 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. vanilla Greek yogurt
3/4 c. mini chocolate chips
In a mixing bowl, 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, baking soda, and salt. Add the flour mixture to butter mixture and stir to combine. Add vanilla yogurt and stir again. Add the chocolate chips and stir until evenly distributed.
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.