In a mixing bowl, add 2 cups of full-fat Greek yogurt, 1/4 cup of your chosen sweetener, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy, about 2–3 minutes.

Fold in 1 cup of edible cookie dough pieces and 1/2 cup of mini chocolate chips into the yogurt mixture. Gently incorporate the ingredients without breaking up the cookie dough too much, about 1–2 minutes.

Line a baking sheet with parchment paper. Spoon the mixture onto the sheet, spreading it into a rectangle about 1 inch thick. Smooth the surface, ensuring it's level, about 5 minutes.

Place the baking sheet in the freezer and let it freeze for 2–4 hours or until firm. Keep the surface level for uniform freezing.

Once fully frozen, cut the mixture into squares or rectangles of about 3x3 cm. Arrange the pieces on a serving platter.

If not serving immediately, transfer to an airtight container and return to the freezer. They can be kept for up to two weeks.