Cookie dough dip recipe

This cookie dough dip tastes and feels like chocolate chip cookie dough and is safe to eat! Use pretzels, fruit, graham crackers, or whatever you like with this dip!

– ½ cup all-purpose flour spooned & leveled (65 grams) – ½ cup unsalted butter softened (115 grams) – 8 ounces cream cheese softened (226 grams) – 1 cup packed light or dark brown sugar (200 grams) – ¼ cup powdered sugar (30 grams) – ½ teaspoon pure vanilla extract – ¼ teaspoon salt – ¼ cup heavy whipping cream (60 ml) – ⅔ cup mini semi-sweet chocolate chips (120 grams)



Heated flour: Preheat oven to 350°F (180°C). On a large baking sheet, put parchment paper. Evenly flour baking sheet. Bake until flour reaches 160°F (71°C) 5–7 minutes.


Beat the butter and cream cheese in a stand mixer with the paddle attachment or a large basin with a hand-held mixer until smooth, scraping down the sides.


After mixing brown sugar, powdered sugar, vanilla, and salt, add heavy whipping cream. After mixing flour, softly add chocolate chips.


Also See: 

No-bake mini cheesecakes recipe