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Chochlate Chip Cookie Dough Dip


Eating cookie dough is a guilty pleasure that almost everyone shares. Health concerns over eating raw egg make eating raw cookie dough a discouraged practice, but this recipe for chocolate chip cookie dough dip gives you all the cookie dough flavour without the raw egg. It is a fun and delicious snack or dessert for kids and grown ups alike. You can personalize the dip just like you would other cookie dough by adding whatever you like. I suggest toffee bits, M&Ms or pecans. Try using graham crackers or vanilla wafers to dip in the cookie dough dip first, but don’t be afraid to experiment with other vessels. I’m going to try animal crackers and strawberries next.

Don’t feel pressured to use all the dip at once either. It will stay good in your fridge for about 5 days.


½ cup unsalted butter, cut into small pieces
⅓ cup light brown sugar
Pinch of salt
1 teaspoon vanilla extract
8 ounces cream cheese
½ cup powdered sugar
¾ cup semisweet mini chocolate chips
Graham crackers or Nilla wafers, to serve


1. In a small saucepan, melt the butter, brown sugar and salt over medium-low heat, stirring continuously, until the brown sugar dissolves. Remove from the heat, whisk in the vanilla extract, and set aside to cool to room temperature.

2. With an electric mixer on medium speed, beat the cream cheese and powdered sugar for 1 minute, until smooth and fluffy.

3. Reduce the mixer speed to low and slowly beat in the cooled butter mixture. Increase the speed to medium and beat for 1 minute. Stir in the chocolate chips.

4. Transfer the dip to a serving bowl and refrigerate if not serving immediately. Remove from the refrigerator 15 to 30 minutes before serving. Serve with graham crackers or Nilla wafers. Leftovers can be stored in the refrigerator for up to 5 days.

(Source: Brown Eyed Baker)

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