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.