Cookie Dough Dip
Cookie Dough Dip is a rich and creamy no-bake treat that captures the classic flavor of cookie dough in an easy-to-make dip. It’s perfect for parties or anytime snacking and pairs beautifully with fruit, pretzels, or crackers.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 tablespoons all-purpose flour
8 ounces cream cheese, softened
½ cup unsalted butter, softened
⅔ cup brown sugar (dark or light, firmly packed)
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon finely ground sea salt
½ cup mini chocolate chips
Dippers: graham crackers, vanilla wafers, fresh fruit (strawberries, apples, etc.), pretzels, broken waffle cones, etc.
Instructions
- Place the flour in a microwave-safe dish and heat in 15-second increments at 50% power until it reaches 160°F or higher. Let it cool completely and sift to remove lumps.
- In a large bowl, beat the cream cheese and butter with a hand or stand mixer until light and fluffy.
- Add the brown sugar, granulated sugar, vanilla extract, baking soda, and salt. Beat until well combined.
- Mix in the sifted flour until fully incorporated.
- Stir in the mini chocolate chips.
- Serve immediately or refrigerate until ready to enjoy. Let sit at room temperature for 10 minutes before serving if chilled.
Notes
- Microwaving the flour makes it safe to eat raw.
- Let chilled dip soften at room temperature for easier serving.
- Customize with add-ins like chopped nuts or mini M&Ms.
- Store in an airtight container in the fridge for 3–4 days.
- Not suitable for freezing as texture changes when thawed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Find it online: http://recipesbyjanet.com/cookie-dough-dip/
