Why You’ll Love This Recipe
Cookie Dough Dip is a creamy, indulgent treat that tastes just like classic cookie dough—without the eggs, making it perfectly safe to enjoy by the spoonful. It’s a no-bake dessert that’s quick to whip up and ideal for parties, movie nights, or anytime you’re craving something sweet. Serve it with cookies, fruit, or pretzels for a fun and delicious snack.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheeseunsalted butterbrown sugarsaltvanilla extractconfectioners’ sugarmilkchocolate chips
directions
Allow the cream cheese and butter to soften at room temperature.
In a large mixing bowl, beat the softened cream cheese and butter until smooth and fluffy.
Add the brown sugar, vanilla extract, and a pinch of salt. Mix until well combined.
Gradually add the confectioners’ sugar and a splash of milk to reach your desired consistency.
Fold in the chocolate chips using a spatula.
Transfer the dip to a serving bowl and chill for at least 30 minutes before serving.
Serve with graham crackers, apple slices, or pretzels for dipping.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes
Variations
Use peanut butter chips or white chocolate chips instead of semi-sweet.
Add a spoonful of peanut butter or Nutella for a flavor twist.
Stir in mini marshmallows or chopped nuts for texture.
Swap vanilla for almond extract for a different flavor profile.
storage/reheating
Store Cookie Dough Dip in an airtight container in the refrigerator for up to 5 days.
Stir well before serving again, and let it sit at room temperature for 10-15 minutes to soften.
Freezing is not recommended as it may alter the texture.
FAQs
Is this dip safe to eat raw?
Yes, it contains no eggs or raw flour, making it safe to enjoy as-is.
Can I make it dairy-free?
Yes, use dairy-free cream cheese, butter, and chocolate chips.
Can I make it ahead of time?
Absolutely! Prepare it a day in advance and store it in the fridge.
What can I serve with it?
Graham crackers, vanilla wafers, strawberries, apple slices, or pretzels all pair well.
Can I use granulated sugar instead of brown sugar?
Brown sugar gives a richer, cookie dough flavor, but granulated can be used in a pinch.
How can I make it fluffier?
Add a bit more milk and beat it longer for a lighter texture.
Conclusion
Cookie Dough Dip is a crowd-pleasing, easy-to-make dessert that delivers all the nostalgic flavors of cookie dough in a dip form. Perfect for parties or a sweet snack, it’s versatile, fun, and always a hit. Whip up a batch and watch it disappear in no time!
Print
Cookie Dough Dip
- Prep Time: 10 minutes
- Cook Time: 5 minutes (heat‑treat flour)
- Total Time: 15 minutes
- Yield: About 2 cups dip
- Category: Dip / Dessert
- Method: No‑bake
- Cuisine: American
- Diet: Vegetarian
Description
Decadent, edible cookie dough dip perfect for dipping fruit, crackers, or pretzels—safe to eat, egg-free, and irresistible.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 2 tablespoons milk (dairy or plant-based)
- 1⅓ cups all-purpose flour, heat-treated*
- ½ teaspoon salt
- 1 cup mini chocolate chips
- Optional: pretzel sticks, graham crackers, apple slices for dipping
Instructions
- Heat‑treat flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes until it reaches 160 °F internally; let cool.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in vanilla extract, milk, and salt until smooth.
- Gradually add the cooled, heat‑treated flour and mix until fully combined and smooth.
- Fold in mini chocolate chips until evenly distributed.
- Transfer dip to a serving bowl, garnish with extra chocolate chips if desired.
- Serve immediately with pretzels, graham crackers, apple slices, or store covered in the refrigerator for up to 5 days.
Notes
- Heat‑treating flour is essential to eliminate any harmful bacteria—don’t skip this step.
- Can be made gluten‑free by substituting heat‑treated gluten‑free flour.
- For a nutty twist, stir in ¼ cup mini peanut‑butter chips or chopped nuts.
- Make ahead: prepare up to 24 hours in advance—bring to room temperature before serving for ideal consistency.
- Store leftover dip in an airtight container in the fridge. Freezes well—thaw in fridge then stir before serving.