Chocolate Chip Cookie Dough Dip
When we were a kid and our mom would bake cookies, there was an unwritten rule that our sister and we would get to lick the beaters when our mom was done. This usually happened in the midst of holiday baking, and we have such fond memories of hanging out in the kitchen, waiting for her to be done with the mixer so that we could swipe some of that sweet, sugary cookie dough off the beater. At some point along the way, raw cookie dough became bad news amidst worries over salmonella. We don’t think our mom ever made us stop eating cookie dough, but it sure took some of the fun out of it! Luckily, this sweet dip tastes almost exactly like raw cookie dough (minus the gritty, sugary texture), which means all the sinful goodness without the raw eggs!
Almost ten years ago, one of our best friends and we were lucky enough to work at the same place. We routinely used our work breaks to bring binders full of recipes to the corporate cafeteria and swap favorites. This recipe was one of the recipes that she gifted to us during one of those escapes from the cubicle, and it continues to be one of our favorites.
We love that it’s not a straight-up dessert, but rather an awesome sweet snack that’s reliable for get-togethers. If you grew up stealing bites of your mom’s cookie dough, you’ll absolutely love this dip!
One year ago: Compost Cookies
Two years ago: Pumpkin Seed Brittle with Vanilla Bean and Cardamom
Four years ago: A standby Chocolate Buttercream Frosting
Five years ago: Egg Bagels
Watch How to Make Cookie Dough Dip:
- Yield: 6 to 8 servings
- Prep: 15 minutes
- Total: 15 minutes
Ingredients
- ½ cup ( 113.5 g ) unsalted butter, cut into small pieces
- ⅓ cup ( 73.33 g ) light brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 8 ounces ( 226.8 g ) cream cheese
- ½ cup ( 60 g ) powdered sugar
- ¾ cup ( 135 g ) semisweet mini chocolate chips
- Graham crackers or Nilla wafers, to serve
Method
- 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.
- With an electric mixer on medium speed, beat the cream cheese and powdered sugar for 1 minute, until smooth and fluffy.
- 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.
- 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.
